California Roll Rice Noodle Bowl
Description
Chef John's California roll rice noodle bowl deconstructs the favorite sushi roll and transforms it into a cold, refreshing dish that's tossed with a homemade mayo dressing.
Ingredients
•
2/3 cup mayonnaise
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1 tablespoon seasoned rice vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon Sriracha
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6 ounces imitation crabmeat, chopped
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1/4 cup sliced green onions
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1/2 teaspoon wasabi paste, or to taste
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2 tablespoons prepared mayo dressing base
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4 ounces dried rice noodles
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1 avocado - peeled, pitted, and cubed
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1/2 cup sliced English cucumber
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2 tablespoons furikake (Japanese nori seasoning), or to taste
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1 teaspoon sliced green onions, or to taste
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2 tablespoons prepared mayo dressing base
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1/4 cup seasoned rice vinegar
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2 tablespoons soy sauce
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1/2 teaspoon sesame oil
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1/2 teaspoon wasabi paste, or to taste
Directions
1
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.
2
Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
3
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.
4
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.
5
Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
6
Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.