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I’ve been searching for some sushi recipes and came across this one from Tasty. I’ll be picking up the ingredients this weekend and will prepare it on Sunday and see how it goes!
Ingredients
2 cups Water
1 tsp Kosher Salt, plus more to taste
1 cup Sushi Rice, rinsed until the water runs clear
1 TBS Sugar
¼ cup Rice Vinegar
1 TBS Canola Oil
⅓ cup Panko Breadcrumbs
½ tsp Pepper, plus more to taste
¼ cup Mayonnaise
1 TBS Siracha
16 oz Crab, 2 cans, drained
1 Persian Cucumber, thinly sliced
4 Radishes, thinly sliced
2 TBS Nori, thinly sliced
1 bunch Scallion, thinly sliced on the bias
1 TBS Sesame Seed
2 TBS Pickled Ginger
1 Avocado, diced
Directions
In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
In a small bowl, stir together the mayonnaise and Sriracha until smooth.
To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
Enjoy!
If this recipe doesn’t do it for you, check out more recipes here!
The Original Crunchy California Roll Sushi Bowl Tasty Recipe: https://tasty.co/recipe/crunchy-california-roll-sushi-bowl
-TID