California Roll Rice Noodle Bowl
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Ingredients for - California Roll Rice Noodle Bowl

1. Mayonnaise - ⅔ cup
2. Seasoned rice vinegar - 1 tablespoon
3. Dijon mustard - 1 teaspoon
4. Sriracha - ½ teaspoon
5. Imitation crabmeat, chopped - 6 ounces
6. Sliced green onions - ¼ cup
7. Wasabi paste, or to taste - ½ teaspoon
8. Prepared mayo dressing base - 2 tablespoons
9. Dried rice noodles - 4 ounces
10. Avocado - peeled, pitted, and cubed - 1
11. Sliced English cucumber - ½ cup
12. Furikake (Japanese nori seasoning), or to taste - 2 tablespoons
13. Sliced green onions, or to taste - 1 teaspoon
14. Prepared mayo dressing base - 2 tablespoons
15. Seasoned rice vinegar - ¼ cup
16. Soy sauce - 2 tablespoons
17. Sesame oil - ½ teaspoon
18. Wasabi paste, or to taste - ½ teaspoon

How to cook deliciously - California Roll Rice Noodle Bowl

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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

6. Stage

Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake. California Roll Rice Noodle Bowl. Chef John