California Roll Sushi Bowl Recipe

deconstructed California roll served in a bowl

California Roll Sushi Bowl Recipe

Course: Dinner

Cuisine: asian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 504kcal

Author: Becky Hardin

Take your salad game up a notch with this simple and tasty California Roll Sushi Bowl.

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Ingredients

1 cup dry short-grain sushi rice
1¼ cups water
2 tablespoons seasoned rice vinegar
1 avocado diced or sliced
8 ounces imitation crab diced
1 cup English or Persian cucumber diced or sliced
½ cup mayonnaise store-bought or homemade
2 teaspoons sriracha

Optional Toppings

Sesame Seeds
Green Onion
Nori Furikake

Instructions

Rinse the rice under cool water for 30-45 seconds, or until the water runs clear.
1 cup dry short-grain sushi rice
Add the rice and water to a small saucepan set over medium-high heat. Bring the water to a boil, then reduce the heat to low. Cover with a lid and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. If you have a rice cooker, add the rice and water to a rice cooker and cook according to the manufacturer’s instructions.
1 cup dry short-grain sushi rice, 1¼ cups water
Add the cooked rice to a large bowl and drizzle over the rice vinegar. Stir to combine. Set the rice aside and cool completely before assembling the sushi bowls.
2 tablespoons seasoned rice vinegar
To assemble the sushi bowls, divide the rice between four bowls. Top with avocado, imitation crab, and cucumber.
1 avocado, 8 ounces imitation crab, 1 cup English or Persian cucumber
Whisk the mayonnaise and sriracha together in a small bowl. If you prefer a thinner sauce (one that you can drizzle), whisk in 2 tablespoons of water.
½ cup mayonnaise, 2 teaspoons sriracha
Serve the sushi bowls with spicy mayo on the side or drizzled on top. Garnish with sesame seeds, green onion, or nori furikake, if desired.
Sesame Seeds, Green Onion, Nori Furikake

Notes

I do not recommend using any rice other than sushi rice, but if you cannot find it, some people have had success with Calrose rice.
Rinse the rice thoroughly to remove excess starch and avoid mushy rice.
You can also cook the rice in a rice cooker, if you have one.
Gently fold in the rice vinegar to avoid smashing the rice into a mushy blob.
Let the rice cool completely before using in sushi bowls to prevent it from melting the toppings.
If you have unseasoned rice vinegar, mix together 2 tablespoons of rice vinegar, 1 teaspoon of kosher salt, and 1 teaspoon of granulated sugar. Microwave until the sugar and salt have dissolved and use as directed
If you prefer, you can use real crab meat. Be sure to cook the meat before adding it.
You could also used cooked shrimp or smoked salmon.
If you want to try nori furikake but can't find any, use dried seaweed flakes, sesame seeds, and salt to approximate the flavor.
Nutritional information does not include optional toppings.

Storage: Store California Roll Sushi bowls in an airtight container in the refrigerator for up to 1 day. Bowls are best enjoyed immediately after assembly.

Nutrition