California Roll Rice Noodle Bowl

Recipe View Prepare the Spicy Mayo: In a medium bowl, whisk together the mayonnaise, rice vinegar, Dijon mustard, and Sriracha. Taste and adjust the seasoning to your liking, adding more Sriracha for extra heat. Cover and refrigerate to allow the flavors to meld. (Prep time: 5 minutes)

Recipe View Combine the Crab Mixture: In a separate bowl, gently combine the chopped imitation crabmeat, green onions, wasabi paste, and 2 tablespoons of the prepared mayo dressing base. Be careful not to overmix. Cover and refrigerate until ready to use. (Prep time: 5 minutes)

Recipe View Cook the Rice Noodles: Bring a pot of lightly salted water to a rolling boil. Have a bowl of ice water ready nearby. Add the rice noodles to the boiling water and cook according to package directions, until just tender (about 5 minutes). Drain the noodles immediately and transfer them to the ice water to stop the cooking process. (Cook time: 5 minutes)

Recipe View Prepare the Noodle Dressing: In a small bowl, whisk together the remaining 2 tablespoons of mayo dressing base, rice vinegar, soy sauce, sesame oil, and wasabi paste. (Prep time: 3 minutes)

Recipe View Dress the Noodles: Drain the chilled rice noodles thoroughly. Add them to the bowl with the noodle dressing and toss gently until evenly coated. (Prep time: 2 minutes)

Recipe View Chill the Noodles: Wrap the dressed noodles tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 hours, tossing occasionally to ensure even flavor distribution. (Chill time: 1-2 hours)

Recipe View Assemble the Bowl: Unwrap the chilled noodles and transfer them to a serving bowl. Arrange the avocado, cucumber, and crab mixture artfully on top of the noodles. Drizzle generously with the prepared spicy mayo and garnish with furikake and sliced green onions, to taste. Serve immediately and enjoy! (Assembly time: 5 minutes)