California roll rice noodle bowl

Mayo dressing: mayonnaise with a touch of mustard, a splash of seasoned rice vinegar and a squirt of hot sauce; whisk, taste and chill.

Chop the imitation crab with a knife, or pull it apart.

Add finely sliced green onions, wasabi paste to taste and a few tablespoons of the dressing; mix, taste and refrigerate.

Boil salted water and set a bowl of cold water nearby.

Cook four ounces of rice noodles about five minutes, until just tender; transfer to the cold water to stop the cooking.

Noodle dressing: a couple of spoons of the mayo dressing with seasoned rice vinegar, soy sauce, sesame oil and wasabi to taste, whisked to a temporary emulsion.

Drain the noodles and toss until evenly coated; wrap and refrigerate a couple of hours so the dressing is absorbed, or at least 15 to 20 minutes.

Serve the noodles in bowls; top with avocado, sliced English cucumber, the crab salad, a spoon of mayo dressing, toasted sesame seeds, furikake and sliced green onions.

Halve the avocado to the seed, remove the pit, score down to the skin both ways and scoop out cubes.