California Roll Sushi Bowls

Easy to adapt. Left out nori and avocado this time, added cilantro, panko bread crumbs, and green onion. Oyster sauce or ponzu is good on top with the spicy mayo. Quick pickled ginger only took about an hour to make.

I've made this recipe so many times, and what I love about it is that it's so customizable! I've used krab, sashimi-grade raw tuna, sashimi-grade raw salmon, and unagi (eel). I usually substitute daikon radish, as it has more of a crunch than cucumber and I enjoy the flavor more. I've also used raw zucchini for someone who didn't like cucumber and was unsure about the daikon. In the photo, I also added furikake and garlic chili crisp. I always add avocado. Sometimes I do the seaweed, but it gets soft really fast so lately I've been skipping it. I eyeball the spicy mayo when I make it, but generally use prolly 1/2 mayo and 1/2 sriracha bc I like it spicy. :) I also add a dash of soy sauce, as well as a bit of wasabi for even more spice (it's also easier to combine all the sauces together imo). I've found that 1/2 cup (uncooked) rice is good for a single serving.

Very yummy and healthy. Little ones even loved it!! Forgot the seaweed, but it was even good without :)