California Roll Sushi Bowls (Printable)
Deconstructed sushi bowls with all the classic California roll flavors—crab, avocado, cucumber, and seasoned rice in a convenient format.
# What You’ll Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 1/2 tablespoons granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings
06 - 7 ounces imitation crab sticks (surimi), shredded or chopped
07 - 1 large avocado, diced
08 - 1 medium cucumber, seeded and diced
09 - 2 sheets roasted nori, cut into strips
10 - 2 tablespoons toasted sesame seeds
11 - 2 tablespoons pickled ginger
→ Garnish & Extras
12 - 4 tablespoons Japanese mayonnaise
13 - 2 teaspoons sriracha (optional, for spicy mayo)
14 - 1/4 cup soy sauce
15 - Wasabi, to taste
16 - 2 green onions, finely sliced
# Directions:
01 - Rinse the sushi rice under cold running water until the runoff runs completely clear. Combine the rinsed rice with 2 cups of water and cook in a rice cooker or on the stovetop following the package directions until tender.
02 - While the rice is still hot, stir together the rice vinegar, sugar, and salt in a small bowl. Microwave for about 20 seconds until the solids dissolve, then drizzle the mixture evenly over the hot rice. Fold gently to coat without mashing the grains, and let the rice cool to room temperature.
03 - Shred or chop the imitation crab. Dice the avocado and cucumber. Slice the green onions thinly. Cut the nori sheets into thin strips.
04 - In a small bowl, whisk together the Japanese mayonnaise and sriracha until smooth. Adjust the sriracha to your preferred heat level.
05 - Divide the seasoned sushi rice evenly among 4 bowls. Arrange the crab, avocado, cucumber, nori strips, and pickled ginger on top of each portion. Drizzle with the spicy mayo and sprinkle with toasted sesame seeds and sliced green onions.
06 - Serve immediately with soy sauce and wasabi on the side for dipping and seasoning to taste.
# Expert Suggestions:
01 -
- It delivers every single flavor of a California roll without the frustration of trying to roll perfect maki.
- You can prep the toppings ahead and assemble in minutes, making it a lifesaver for busy days.
02 -
- If you season the rice while it is cold, the vinegar mixture will sit on the surface and make the bowl taste uneven.
- Dicing the avocado too early without a squeeze of lemon juice will leave you with brown, unappetizing pieces by serving time.
03 -
- Fan the rice while folding in the vinegar seasoning to cool it faster and give each grain a glossy, slightly chewy coating.
- Toasting sesame seeds in a dry pan for two minutes before sprinkling them doubles their fragrance and crunch.