California Roll Sushi Bowls (Printable)
Fresh deconstructed sushi with seasoned rice, crab, avocado, and crisp vegetables in a customizable bowl format.
# What's Needed:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 1/2 tablespoons sugar
05 - 1 teaspoon salt
→ Toppings
06 - 7 oz imitation crab sticks (surimi), shredded or chopped
07 - 1 large avocado, diced
08 - 1 medium cucumber, seeded and diced
09 - 2 sheets roasted nori (seaweed), 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
# How to Make It:
01 - Rinse the sushi rice under cold running water until the water runs clear to remove excess starch. Combine the rinsed rice with 2 cups of water in a rice cooker or saucepan and cook according to package directions until tender and all liquid is absorbed.
02 - While the rice is still hot, stir together the rice vinegar, sugar, and salt in a small bowl. Microwave for about 20 seconds to help the sugar and salt dissolve completely. Pour the seasoned vinegar mixture over the hot rice and fold gently using a cutting motion to avoid mashing the grains. Let the rice cool to room temperature.
03 - Shred or chop the imitation crab into bite-size pieces. Dice the avocado and cucumber into even cubes. Slice the green onions thinly and cut the nori sheets into thin strips. Set all toppings aside.
04 - In a small bowl, whisk together the Japanese mayonnaise and sriracha until smooth and well blended. Adjust the sriracha amount to your preferred heat level.
05 - Divide the cooled seasoned rice evenly among 4 serving bowls. Arrange the imitation crab, diced avocado, diced cucumber, nori strips, and pickled ginger on top of the rice in sections. 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.
# Tips for Success:
01 -
- Every single component can be prepped ahead, making weeknight assembly almost laughably fast.
- It captures that addictive sweet-salty-creamy balance of a California roll without any of the rolling frustration.
- You can scale it up for a crowd by setting out a topping bar and letting everyone build their own bowl.
02 -
- Do not skip rinsing the rice or you will end up with a gummy paste instead of distinct chewy grains.
- Fold the vinegar seasoning in gently with a cutting motion rather than stirring, because aggressive mixing turns the rice into mush.
03 -
- Press a sheet of plastic wrap directly onto the surface of leftover rice before refrigerating to keep it from drying out and forming a hard crust.
- Squeeze a little lemon juice over the diced avocado right after cutting it to slow down browning if you are assembling the bowls gradually.