California Roll Sushi Bowls

Ingredients

• 2 cups dry California Calrose Sushi Rice
• 5 Tbsp rice vinegar, divided
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1/4 cup light mayonnaise
• 1 1/2 Tbsp sriracha
• 1/4 cup low-sodium soy sauce
• 10 oz imitation crab or lump crabmeat, torn or chopped into small bite size pieces
• 1 1/2 cups diced English cucumber
• 3/4 cup roughly chopped matchstick carrots
• 1 nori sheet, chopped or crumbled into small pieces, add more if you'd like
• 1 1/2 Tbsp chopped pickled sushi ginger
• 1 large avocado, peeled and diced
• Black and toasted sesame seeds, for garnish

Directions

1. Add the rice to a fine mesh strainer and rinse it with cold water until the runoff is clear, about 2 minutes. Pat the underside of the strainer with your palm until it stops dripping so the rice is thoroughly drained.
2. Tip the drained rice into a medium saucepan and add 2 1/4 cups water. Bring it to a strong boil, then turn the heat to low, put the lid on, and cook for 15 minutes. Take the pan off the heat, leave it covered, and let it sit for 15 minutes.
3. While the rice rests, stir together 4 Tbsp of the vinegar, the sugar, and the salt in a small saucepan. Warm over medium heat, whisking as it cooks, until the sugar dissolves. Take it off the heat and let it cool while the rice finishes resting, then pour it over the rice and toss until the grains are coated.
4. In a small mixing bowl, whisk the mayonnaise and sriracha together. If you want it looser, stir in 1 1/2 tsp of water. Spoon the mixture into a sandwich size resealable bag and set it aside.
5. In another small mixing bowl, whisk the soy sauce with the remaining 1 Tbsp vinegar, then set that aside too. In a large mixing bowl, gently combine the crab meat, cucumber, carrots, nori, ginger, and avocado. Portion the prepared rice into 4 or 5 bowls. Add the crab mixture on top, then spoon the soy sauce mixture over each bowl. Snip a small corner from the bag of sriracha mayo and drizzle it over each serving. Serve immediately.