Chef John's California roll rice noodle bowl deconstructs the favorite sushi roll and transforms it into a cold, refreshing dish that's tossed with a homemade mayo dressing.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
1131 Calories
Recipe Instructions
Step 1
Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
Step 2
Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
Step 3
Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
Step 4
Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
Step 5
Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
Step 6
Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.
Ingredients
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1 tablespoon seasoned rice vinegar
1 avocado - peeled, pitted, and cubed
1 teaspoon sliced green onions, or to taste
4 ounces dried rice noodles
6 ounces imitation crabmeat, chopped
2 tablespoons prepared mayo dressing base
2 tablespoons furikake (Japanese nori seasoning), or to taste
