California Roll Rice Noodle Bowl from chef john

For the Sushi Mayo Dressing Base:

  • ⅔ cup mayonnaise
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Sriracha

For the Bowl:

  • 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 tast

For the Noodle Dressing:

  • 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
  • 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.