California Roll Sushi Bowls (Printable)
Fresh deconstructed California roll with rice, crab, avocado, and crispy vegetables in a customizable bowl 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 oz imitation crab sticks (surimi), shredded or chopped
07 - 1 large ripe 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 & Sauces
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
# How-To Steps:
01 - Rinse sushi rice under cold running water until the runoff becomes completely clear. Combine the rinsed rice with 2 cups of water in a rice cooker or medium saucepan and cook according to package directions until tender and all liquid is absorbed.
02 - While the rice is still hot, whisk together the rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help the sugar dissolve completely. Pour the seasoned vinegar mixture over the hot rice and fold gently using a cutting motion to avoid mashing the grains. Allow the rice to cool to room temperature.
03 - Shred or chop the imitation crab into bite-sized pieces. Dice the avocado and cucumber into uniform cubes. Slice the green onions thinly and cut the nori sheets into thin strips. Set all toppings aside.
04 - Combine the Japanese mayonnaise with sriracha in a small bowl, stirring until smooth and well blended. Adjust the sriracha amount 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 in sections over each bed of rice. Drizzle with spicy mayo and finish with a generous sprinkle of 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 Advice:
01 -
- It delivers every bit of that California roll satisfaction without the stress of rolling anything.
- Weeknight friendly at just 40 minutes from cupboard to bowl.
- Customizable enough that everyone at the table builds their own perfect version.
02 -
- Skip the rinse step and your rice will be a sticky, unappetizing clump instead of distinct grains.
- Seasoning the rice while it is hot is critical because the vinegar absorbs evenly into warm grains and will not distribute properly once cooled.
03 -
- Fan the rice while folding in the vinegar seasoning and it cools faster with a beautiful glossy finish.
- Use tamari instead of soy sauce if anyone at the table needs a gluten free option, the flavor is nearly identical.