California Roll Rice Noodle Bowl

4.1
(12)
11 Reviews
4 Photos

We're turning America's favorite sushi roll into a bowl, but instead of sushi rice, we're using rice noodles. Unlike actual California rolls, this cold, refreshing, delicious dish requires no skill or experience. Plus, we can use this exact same method to turn any of our other favorite sushi rolls into a rice noodle bowl.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on July 26, 2022
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Prep Time:
15 mins
Cook Time:
10 mins
Chill Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
2
Yield:
2 bowls
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Ingredients

Original recipe (1X) yields 2 servings

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 taste

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

Directions

  1. 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.

  2. Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.

  3. 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.

  4. 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.

  5. Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.

  6. Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

    California Roll Rice Noodle Bowl
    California Roll Rice Noodle Bowl. Chef John

Chef's Notes:

You can use any hot sauce of your choice in the mayo. Furikake can be subbed with toasted sesame seeds and dried nori seaweed sheets, cut into small pieces.

Editor's Note:

Nutrition data for this recipe includes the full amount of mayo dressing base. Reserve remainder for another use.

Nutrition Facts (per serving)

1131 Calories
77g Fat
98g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1131
% Daily Value *
Total Fat 77g 98%
Saturated Fat 11g 57%
Cholesterol 45mg 15%
Sodium 3510mg 153%
Total Carbohydrate 98g 36%
Dietary Fiber 9g 31%
Protein 12g 25%
Potassium 673mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.