California Roll Sushi Bowl

For the Sushi Bowl:

• 2 Cups uncooked sushi rice, cooked (cooked rice makes about 4 cups) and marinated (NOTE: Marinate: 1/2 cup rice vinegar, 2 TBSP sugar, 1/2 TSP salt)
• 1 12 oz. package imitation crab sticks, shredded
• 1 Avocado, cubed
• Half of an english cucumber, diced
• 1 Nori seaweed sheet, sliced in small strips

Garnishes: Optional, but Highly Recommened

• Sesame seeds (black, white or toasted)
• Green onion, thinly sliced
• Crispy tempura flakes (NOTE: 1 cup panko bread crumbs and 1-2 TBSP coconut oil, cook over low heat until golden and crisp. You will need to constantly sir and mix for 5-10 minutes to ensure they do not burn as they can easily burn if you are not watching them.)
• Radish slices

1. Pour 2 cups sushi rice in a small sauce pan, rinse rice until the water becomes clear. When clear, pour 2 and 1/2 cups water in the same pan. Place pot over medium heat and heat until boiled. Once boiling, cover and turn heat to a simmer. Simmer for 15 minutes or until liquid has dissolved and rice is fluffy. While rice is simmering, whisk rice marinate ingredients in a bowl and set aside. When rice is finished, remove from heat and pour rice in a bowl to let cool.
2. Once the rice has cooled down, pour rice marinate over the rice and mix well. Set aside to let flavors soak in.
3. Begin prepping your other items: dice your cucumber, shred imitation crab, dice your avocado, thinly slice your radish, thinly slice your green onions, slice nori seaweed sheet and whisk together sriracha aioli. Place everything in separate bowls and set aside until ready to assemble bowls.
4. To cook the crispy tempura flakes if using: heat 1-2 TBSP coconut oil in a pan, add 1 cup panko bread crumbs and cook until golden brown about 5-10 minutes. Once cooked set aside.

Assembling the Bowl: 

1. Begin building each bowl. Place 1 cup of rice per bowl.
2. Then add handfuls about 3 TBSP shredded crab (The more crab the better though!)
3. Add about 3 TBSP diced cucumbers next to the crab on the right.
4. Add 3 TBSP diced avocado right in front of the crab and cucumbers.
5. Add pinches of small nori seadweed slices to the left of the crab and next to the avocado.
6. There will be a small pocket in between the avocado and nori seaweed sheets, here you can fill this spot in with the green onion slices.
7. Next to the cucumber, line up the radish slices.
8. Drizzle with sriracha aioli, garnish with tempura flakes and sesame seeds.
9. Serve with low sodium soy sauce on the side. I highly recommend pouring as much or as little over the whole dish.