California bowl with surimi, avocado and cucumber

Ingredients

For 1 serving

• Sushi rice70 g
• Surimi100 g
• Avocado50 g
• Cucumber100 g
• Carrots40 g
• Rice vinegar1 tablespoon
• Mayonnaise8 g
• Sriracha1 teaspoon
• Soy sauce10 ml
• Sesame seeds4 g

Contains: gluten, eggs, soy, fish, sesame, mustard,

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it with your fingers, until the water runs almost clear.
2. Put it in a small pan with cold water to cover by about a finger's width, bring to the boil over medium heat, turn to the lowest heat, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed. Season with the rice vinegar, folding gently, and spread it on a plate to cool slightly.
3. Meanwhile shred the surimi with your fingers and mix it with the mayonnaise and sriracha.
4. Peel and dice the avocado, wash and dice the cucumber, peel the carrot and cut it into julienne.
5. Assemble the bowl with the rice, surimi and vegetables, season with the soy sauce and finish with the sesame seeds.