Rating: 4.5 stars 4.5
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

We're turning America's favorite sushi roll into a bowl, but instead of sushi rice, we're using rice noodles. Unlike actual California rolls, this cold, refreshing, delicious dish requires no skill or experience. Plus, we can use this exact same method to turn any of our other favorite sushi rolls into a rice noodle bowl.

Recipe Summary

prep:
15 mins
cook:
10 mins
chill:
1 hr
total:
1 hr 25 mins
Servings:
2
Yield:
2 bowls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Sushi Mayo Dressing Base:
For the Bowl:
For the Noodle Dressing:

Directions

Instructions Checklist
  • 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.

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  • Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.

  • 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.

  • 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.

  • Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.

  • Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

Chef's Notes:

You can use any hot sauce of your choice in the mayo. Furikake can be subbed with toasted sesame seeds and dried nori seaweed sheets, cut into small pieces.

Editor's Note:

Nutrition data for this recipe includes the full amount of mayo dressing base. Reserve remainder for another use.

Nutrition Facts

1131 calories; fat 76.7g; cholesterol 44.8mg; sodium 3509.7mg; carbohydrates 97.7g; protein 12.3g. Full Nutrition
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