California Roll Sushi Bowls (Printable Version)
Deconstructed sushi featuring seasoned rice, imitation crab, creamy avocado, crisp cucumber, and nori strips. Ready in under an hour.
# What You Need:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1½ tablespoons granulated sugar
05 - 1 teaspoon kosher 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, 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 - ¼ cup soy sauce
15 - Wasabi, to taste
16 - 2 green onions, finely sliced
# How To Make It:
01 - Rinse sushi rice under cold running water until the runoff turns completely clear. 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, whisk together rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help the sugar and salt dissolve fully, then pour the seasoned vinegar over the hot rice. Fold gently with a spatula, taking care not to mash the grains, and let the rice cool to room temperature.
03 - Shred or chop the imitation crab into bite-sized pieces. Dice the avocado and seeded 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 and stir until smooth. Adjust the amount of sriracha to reach 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 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 Suggestions:
01 -
- All the crave worthy flavors of a California roll with zero rolling mat frustration and zero sushi chef skills required.
- You can prep every topping while the rice cooks, so the whole thing comes together in about forty minutes from start to finish.
02 -
- Do not skip rinsing the rice or you will end up with a gummy starchy mess instead of the distinct chewy grains that make sushi rice so satisfying.
- Seasoning the rice while it is still hot is non negotiable because the vinegar mixture absorbs evenly into warm grains and will sit on top of cold rice instead.
03 -
- For the best texture, spread the seasoned rice on a baking sheet to cool quickly rather than leaving it in the pot where it continues to steam and overcook.
- Snip the nori with kitchen scissors instead of a knife for perfectly sized strips without the annoying crumbling that happens when you try to cut it on a board.