ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Crunchy California Roll Sushi Bowl

Monday 24/December/2018 - 08:18 AM
File photo
File photo
Ingredients
2 cups water (480 mL)
1 teaspoon kosher salt، plus more to taste
1 cup sushi rice، rinsed until the water runs clear (200 g)
1 tablespoon sugar
¼ cup rice vinegar (60 mL)
1 tablespoon canola oil
⅓ cup panko breadcrumbs (15 g)
½ teaspoon pepper، plus more to taste
¼ cup mayonnaise (60 g)
1 tablespoon siracha
16 oz crab، 2 cans، drained (455 g)
1 persian cucumber، thinly sliced
4 radishes، thinly sliced
2 tablespoons nori، thinly sliced
1 bunch scallion، thinly sliced on the bias
1 tablespoon sesame seed
2 tablespoons 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!
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