Spicy Cali Sushi Bowl

Servings

Calories 519kcal

Add water, vinegar, salt, and sugar to saucepan or instant pot. Stir to dissolve salt and sugar.
Rinse rice by placing in mixing bowl and cover with water; stir. Empty rice into a strainer. Transfer rice back to bowl and repeat up to 4-5 times until water runs clear. Drain rice and add to saucepan or instant pot.
INSTANT POT: Set Instant Pot to pressure cook for five minutes. Let sit for 10 minutes, then pressure release manually.
STOVE TOP: Turn burner on medium-high and bring to boil. Cover tightly and lower heat to a simmer. Let simmer for 16 minutes.
While rice cooks, prepare other ingredients.
When rice is done, remove cooked rice from saucepan or Instant Pot and spread on sheet pan to cool.

Combine mayonnaise, lime juice, and sriracha in mixing bowl. Add imitation crab flakes and stir to break up a little. If using imitation crab sticks, cut with kitchen shears and stir to break up.

Cut avocado in half. Remove pit. Dice or slice half as desired.
Store the other half by spraying cut side with cooking spray. Place face down on saucer, cover with plastic wrap, and place in refrigerator. Eat later when you mix up another batch of sushi bowls or spread on toast.
Dice cucumber.
Mix soy sauce with wasabi paste in small bowl. Or serve soy sauce and wasabi separately for others to mix in dipping bowls as desired.

Place rice in four bowls. Add spicy surimi and toppings. Drizzle with wasabi-soy sauce mixture.
Serve and enjoy immediately. See storage section above for leftovers.