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California Roll Rice Noodle Bowl
California Roll Rice Noodle Bowl
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Deconstructed California sushi roll bowl with cold rice noodles and homemade mayo dressing.
Ingredients:
  • 0.67 cup mayonnaise
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon Sriracha
  • 6 ounces imitation crabmeat, chopped
  • 0.25 cup sliced green onions
  • 0.5 teaspoon wasabi paste, or to taste
  • 2 tablespoons prepared mayo dressing base
  • 4 ounces dried rice noodles
  • 1 avocado - peeled, pitted, and cubed
  • 0.5 cup sliced English cucumber
  • 2 tablespoons furikake (Japanese nori seasoning), or to taste
  • 1 teaspoon sliced green onions, or to taste
  • 0.25 cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 0.5 teaspoon sesame oil
Instructions:
  • Whisk together mayonnaise, rice vinegar, mustard, and Sriracha in a bowl. Adjust seasoning to taste. Refrigerate until ready to serve.
  • In a separate bowl, mix together chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our tasty mayo dressing base. Chill in the refrigerator until ready to use.
  • 1. Boil lightly salted water in a pot and have a bowl of ice water ready. Add noodles to the boiling water and cook for around 5 minutes until just tender. Drain and plunge into the cold water to halt the cooking.
  • Whisk together 2 tablespoons of prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste in a bowl. Coat drained noodles evenly with the sauce.
  • Cover the mixture tightly with plastic wrap and refrigerate for 1 to 2 hours, gently stirring every so often.
  • Gently unwrap the noodles and place them in a serving bowl. Add avocado, cucumber, and crab mixture on top, then generously drizzle with additional mayo sauce and sprinkle with furikake for extra flavor.

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