California Roll Rice Noodle Bowl
Ingredients
- ⅔ cup mayonnaise
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Sriracha
- 6 ounces imitation crabmeat, chopped
- ¼ cup sliced green onions
- ½ teaspoon wasabi paste, or to taste
- 2 tablespoons prepared mayo dressing base
- 4 ounces dried rice noodles
- 1 avocado - peeled, pitted, and cubed
- ½ cup sliced English cucumber
- 2 tablespoons furikake (Japanese nori seasoning), or to taste
- 1 teaspoon sliced green onions, or to taste
- 2 tablespoons prepared mayo dressing base
- ¼ cup seasoned rice vinegar
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon wasabi paste, or to taste
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Instructions
- 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.
- Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
- 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.
- 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.
- Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
- Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.
Source
Original recipe: View Original