California Roll Rice Noodle Bowl
A delightful fusion of California roll flavors in a convenient rice noodle bowl, topped with creamy dressing, avocado, and cucumber.
Ingredients
Mayo Dressing
- 0.67 cup mayonnaise
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Sriracha
Main Ingredients
- 6 ounces imitation crabmeat, chopped
- 0.25 cup sliced green onions
- 0.5 teaspoon wasabi paste, or to taste
- 0.5 cup sliced English cucumber
- 2 tablespoons furikake (Japanese nori seasoning), or to taste
Noodle Ingredients
- 4 ounces dried rice noodles
- 0.25 cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 0.5 teaspoon sesame oil
- 0.5 teaspoon wasabi paste, or to taste
Optional Garnishes
- 1 teaspoon sliced green onions, or to taste
Instructions
Prepare the Mayo Dressing
- In a bowl, whisk together the mayonnaise, seasoned rice vinegar, Dijon mustard, and Sriracha. Adjust flavors to taste and chill in the refrigerator.
Mix Crab Mixture
- In a separate bowl, mix the imitation crabmeat, sliced green onions, wasabi paste, and two tablespoons of the prepared mayo dressing.
Cook the Noodles
- Bring a pot of lightly salted water to a boil. Add the rice noodles and cook until tender, about 5 minutes. Drain and transfer to a bowl of ice water.
Prepare Noodle Dressing
- In a bowl, whisk together two tablespoons of prepared mayo dressing, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste.
- Once the noodles are cool, drain and toss them in the noodle dressing. Chill for 1-2 hours.
Assemble the Bowl
- Transfer the noodles to a bowl and top with avocado, cucumber, and crab mixture. Drizzle with more mayo dressing and garnish with furikake and sliced green onions.
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Notes
Customize the dish with additional veggies or proteins, and serve alongside extra sauce and furikake for flavor enhancement.