Surimi Ochazuke

Ingredients

• 2 quarts water
• 12 ounces (1 package) Wild Alaska Pollock surimi seafood, roughly torn
• 6 garlic cloves, peeled and smashed
• ½ small yellow onion
• 1 piece kombu, about 5x5 inches
• 2 teaspoons soy sauce, divided
• 2 teaspoons sesame oil, divided
• 2 tablespoons neutral oil
• 2 tablespoons aji nori furikake, plus more for garnish
• 5 baby bok choy (about 6 ounces), halved
• 2 medium carrots (about 6 ounces), thinly sliced
• 4 cups cooked short-grain white rice, divided
• Fresh scallions, thinly sliced
• Pickled sushi ginger

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