California Sushi Roll in a Bowl

 Sushi Rice

6 cups sushi rice (short/medium grain) – (I usually plan on ¾ - 1 cup uncooked rice per person)

½ cup rice vinegar

¼ cup sugar

2 tsp salt 

Rinse rice and then cook with a 1 to 1 water ratio in an instapot for 5-6 minutes, do a 10 minute slow release.

Warm up rice vinegar enough to dissolve the sugar. Spread cooked rice on a large cookie sheet to cool. Pour vinegar mixture over rice and continue to cool.

 

Spicey Mayo Sauce:

1 cup mayo

3 tablespoons Sriracha chili sauce

2 tablespoons lime juice

½ tsp garlic (optional)

Salt to taste

 

Toppings:

Avocado

English Cucumber

Thin sliced carrots

Crab meat (Imitation crab is great!)

French Fried Onions (if you make your own, it adds so much yum! - also homemade gluten free is easy)

Nori (Seaweed sheets, found on the Asian isle at most supermarkets)

Sesame Seeds