California Roll Sushi Bowl (Printable)
All the classic California roll flavors over seasoned sushi rice with surimi, avocado, cucumber, and spicy mayo.
# What's Needed:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings
06 - 7 oz imitation crab sticks (surimi), shredded or roughly chopped
07 - 1 large avocado, sliced
08 - 1 medium cucumber, thinly sliced or julienned
09 - 2 sheets nori, cut into thin strips or small squares
10 - 2 tablespoons toasted sesame seeds
11 - 4 tablespoons mayonnaise, preferably Kewpie
12 - 1 tablespoon sriracha (optional, for spicy mayo)
13 - 1 small carrot, julienned (optional)
14 - Pickled ginger, for serving
15 - Soy sauce, for serving
# How to Make It:
01 - Rinse sushi rice under cold running water until it runs completely clear. Combine rinsed rice and water in a saucepan, bring to a rolling boil, then reduce heat to low. Cover tightly and cook for 15 minutes. Remove from heat and let stand, still covered, for 10 minutes to allow the grains to finish steaming.
02 - In a small bowl, stir together rice vinegar, sugar, and salt until fully dissolved. Gently fold the vinegar mixture into the cooked rice using a folding motion, taking care not to mash the grains. Spread the rice in a thin layer and let it cool to room temperature.
03 - In a small bowl, whisk together the mayonnaise and sriracha until smooth and well combined. Adjust the sriracha amount to your preferred heat level. Set aside until ready to assemble.
04 - Divide the seasoned sushi rice among four serving bowls as the base layer. Arrange shredded imitation crab, avocado slices, julienned cucumber, carrot if using, and nori strips attractively over each bed of rice.
05 - Drizzle spicy mayo over each assembled bowl. Sprinkle generously with toasted sesame seeds. Serve immediately with pickled ginger and soy sauce on the side.
# Tips for Success:
01 -
- Everything you crave about a California roll without the fussy rolling technique that makes your fingers clamp up.
- Weeknight ready in forty minutes and flexible enough to use whatever protein you have on hand.
02 -
- Skipping the rice rinsing step results in a gummy clumpy mess that no amount of vinegar can rescue so just do it.
- Letting the rice steam covered off the heat for those extra ten minutes is what gives you that chewy tender texture instead of hard centers.
03 -
- Fan the rice while folding in the vinegar mixture to cool it faster and give the grains a glossy beautiful sheen.
- Wet your knife blade before slicing the avocado to prevent it from dragging and tearing the delicate flesh.