California Roll Rice Noodle Bowl
A vibrant and refreshing fusion dish inspired by the classic sushi California roll, featuring imitation crab, creamy avocado, crunchy cucumber, and rice noodles.
Ingredients
Mayo Dressing
- 0.67 cup mayonnaise For the base flavor.
- 1 tablespoon seasoned rice vinegar Adds tanginess.
- 1 teaspoon Dijon mustard For a touch of spice.
- 0.5 teaspoon Sriracha Adjust to taste.
- 0.25 cup seasoned rice vinegar For the noodle dressing.
- 2 tablespoons soy sauce For additional umami.
- 0.5 teaspoon sesame oil For flavor depth.
- 0.5 teaspoon wasabi paste Adjust to taste.
Main Ingredients
- 6 ounces imitation crabmeat, chopped Primary protein component.
- 0.25 cup sliced green onions For garnish and flavor.
- 1 avocado peeled, pitted, and cubed Adds creaminess.
- 0.5 cup sliced English cucumber Provides crunch.
- 4 ounces dried rice noodles Main base for the dish.
- 2 tablespoons furikake (Japanese nori seasoning) For flavor and garnish.
Instructions
Prepare Mayo Dressing
- In a medium-sized bowl, whisk together the mayonnaise, seasoned rice vinegar, Dijon mustard, and Sriracha. Refrigerate to allow flavors to meld.
Prepare Crab Mixture
- In another bowl, combine the chopped imitation crabmeat, sliced green onions, wasabi paste, and a couple of tablespoons of the mayo dressing. Mix thoroughly and refrigerate.
Cook Rice Noodles
- Bring a large pot of salted water to a rolling boil. Add the dried rice noodles and cook for about five minutes until tender.
- Drain the cooked noodles and transfer them to a bowl of ice water to stop the cooking process.
Prepare Noodle Dressing
- Whisk together the seasoned rice vinegar, soy sauce, sesame oil, and a dab of wasabi from the mayo dressing base.
- Toss the drained noodles in this dressing until well-coated. Chill in the fridge for about 1-2 hours to enhance flavors.
Assemble Bowl
- Layer the chilled noodles in a bowl as the base.
- Add cubed avocado, sliced cucumber, and the crab mixture.
- Drizzle more mayo dressing over the top and sprinkle with furikake and chopped green onions.
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Notes
Customize with different proteins or add more crunchy vegetables like carrots and radishes. Store components separately in airtight containers for up to two days.