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California Roll Sushi Bowls Easy

Enjoy the classic flavors of a California roll in a quick and easy bowl format. This recipe combines sushi rice, imitation crab, avocado, cucumber, and nori seaweed for a satisfying and customizable meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound imitation crab meat or cooked crab
  • 2 avocados, diced
  • 1 cucumber, seeded and diced
  • 1/4 cup mayonnaise Japanese mayo, Kewpie, preferred
  • 1 tablespoon sriracha optional, for spicy mayo
  • 2 sheets nori seaweed, cut into thin strips
  • 2 tablespoons sesame seeds toasted is best
  • Soy sauce, for serving
  • Pickled ginger, for serving optional
  • Wasabi, for serving optional

Equipment

  • Pot with lid
  • Small saucepan
  • Large bowl
  • Rice paddle or wooden spoon
  • Small bowl
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice and water in a pot and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 18 minutes, or until all the water is absorbed.
  4. Remove from heat and let stand, covered, for 10 minutes.
  5. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan.
  6. Heat over low heat, stirring until the sugar and salt are dissolved. Do not boil.
  7. Let cool slightly.
  8. Transfer the cooked rice to a large bowl.
  9. Gently pour the vinegar mixture over the rice, using a rice paddle or wooden spoon to gently fold the vinegar into the rice. Be careful not to mash the rice.
  10. Fan the rice while mixing to help it cool down and become shiny.
  11. In a small bowl, combine the mayonnaise and sriracha. Adjust the amount of sriracha to your liking.
  12. Divide the sushi rice among bowls.
  13. Top with imitation crab, avocado, and cucumber.
  14. Drizzle with spicy mayo (if using).
  15. Garnish with nori strips and sesame seeds.
  16. Serve immediately with soy sauce, pickled ginger, and wasabi, if desired.

Notes

For best results, use high-quality sushi rice. Adjust the amount of sriracha in the spicy mayo to your preferred level of heat. To prevent avocado browning, squeeze a bit of lemon juice on the diced avocado. Leftovers can be stored in the refrigerator for up to 24 hours.