Chef and photo credit: @shaunmyrick
Serves 4
The fresh flavors of a deconstructed California roll come together in this vibrant bowl. Crisp vegetables, creamy avocado, and savory seafood create a healthy, satisfying meal that pairs beautifully with a Sauvignon Blanc. For a lighter option, the Alcoba Sauvignon Blanc is a perfect match, offering the same refreshing complement with a little less alcohol.
Ingredients:
- 1 Tbsp. fresh lime juice
- 1 Tbsp. rice vinegar
- ½ Tbsp. soy sauce
- 1/2 tsp. wasabi powder
- ¼ cup peanut oil
- ½ pound imitation crabmeat
- ¼ cup mayonnaise
- 1 Tbsp. Siracha
- red leaf lettuce
- avocado, sliced
- green onions, chopped
- cucumber, diced
- sesame seeds
- cherry tomatoes, halved
- pickled ginger
- toasted nori seaweed sheets
- 2 cup sushi rice
- 6 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 1 tsp. salt
Prep:
- In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, wasabi powder, and peanut oil. Set aside.
- Cook the rice in a rice cooker or according to the package directions. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Simmer until the sugar has dissolved. Transfer the cooked rice to a large glass bowl and gently fold in the vinegar mixture. Set aside to cool.
- Chop or shred the crabmeat. In a medium bowl, combine it with the mayonnaise and Sriracha, adding more mayonnaise or Sriracha to taste if desired.
Assemble:
- Lightly toss the torn red lettuce with enough dressing to coat. Divide the lettuce among four bowls.
- Spoon a generous mound of sushi rice into the center of each bowl. Divide the crab mixture evenly among the bowls, then arrange the remaining vegetables around the rice and crab. Garnish with sesame seeds and crumbled nori sheets.
- There are no exact amounts for the toppings—add as much of each ingredient as you like. Serve with a glass of Alcoba and enjoy an al fresco dinner on the patio.