Sushi Bowls with Sriracha Mayo

Ingredients

• 2 cups short grain white rice
• 2 cups water
• 2 Tbsp rice vinegar
• 2 Tbsp white sugar
• 1 tsp salt
• 4 oz crab stick
• 1 carrot
• 1 cucumber
• 1 avocado
• 1 nori snack pack
• 1 Tbsp sesame seeds
• 4 Tbsp mayonnaise
• 2 Tbsp sriracha

Directions

1. Add the uncooked short grain rice to a medium sauce pot. Pour in cool water, swirl the grains with your hand, and carefully drain away the milky water. Do the same rinsing process 3-4 times. Add 2 cups fresh water, cover the pot, and set it over high heat. Bring it to a strong boil, then reduce the heat to low and simmer for 15 minutes. After 15 minutes, remove it from the heat and leave the lid on, without stirring or peeking, for 10 additional minutes.
2. While the rice cooks, get the toppings ready. Pull the crab stick into shreds, shred or julienne the carrot, cut the avocado into slices, slice the cucumber, and tear the nori into smaller pieces. In a small bowl, mix the mayonnaise with the sriracha.
3. To make the seasoning for the sushi rice, add the rice vinegar, sugar, and salt to a small bowl. Warm it in the microwave for 15-20 seconds, then stir until the sugar has completely dissolved.
4. When the rice is done, spoon it into a large bowl. Drizzle about 1/4 of the vinegar mixture over the rice, then use a gentle folding or stirring motion to work it in. Continue adding and folding in the vinegar mixture until it has all been added and the rice looks shiny.
5. Assemble the sushi bowls by adding about 1 cup of the seasoned sushi rice to each bowl. Top with crab stick, carrot, cucumber, avocado, several pieces of nori, a small pinch of sesame seeds, and a drizzle of sriracha mayo.