California Roll Sushi Bowl
Sriracha hot sauce
Cooked long grain brown rice
Low sodium soy sauce
1 cup(s), siced into half moons
⅔ cup(s), shredded
1 small, pitted and sliced
6 oz, lump variety, drained
½ sheet(s), crumbled or chopped
- In a small bowl, stir together mayonnaise, sriracha and 1 tsp water; set aside.
- Warm the rice and divide it evenly between 2 shallow bowls and drizzle evenly with the soy sauce. Divide the cucumber, carrots, avocado and crab between the bowls. Drizzle the sauce evenly over the bowls; top with seaweed.
- Serving size: 1 bowl.