California Roll Sushi Bowls Recipe

Introduction

California Roll Sushi Bowls are a fun and easy way to enjoy the classic sushi flavors without any rolling. This deconstructed bowl combines seasoned sushi rice with creamy avocado, imitation crab, and a spicy mayo drizzle for a fresh, flavorful meal perfect for any day.

Ingredients

• 1 1/2 cups dry Calrose sushi rice
• 2 cups water
• 1/4 cup seasoned rice vinegar (Marukan)
• 1/4 cup Japanese mayonnaise
• 2 teaspoons sriracha
• 8 oz imitation crab, chopped into small pieces
• 1/2 cup diced English cucumber
• 1-2 nori sheets, chopped or crumbled into small pieces
• 1 large avocado, peeled and sliced
• Black and toasted sesame seeds (for garnish)
• 1/4 cup low-sodium soy sauce (for serving)
• Nori furikake (for garnish)

Instructions

1. Step 1: Rinse the sushi rice thoroughly in a mesh sifter until the water runs clear. Add the rinsed rice and 2 cups of water to a rice cooker and turn it on to cook.
2. Step 2: When the rice is cooked, transfer it to a rimmed baking sheet to cool slightly.
3. Step 3: Pour the seasoned rice vinegar evenly over the warm rice. Gently fold the vinegar into the rice using a rice paddle or spatula, taking care not to mash the grains. Let the rice cool completely.
4. Step 4: In a small bowl, mix the Japanese mayonnaise with sriracha to create the spicy mayo drizzle.
5. Step 5: Chop the imitation crab meat and dice the English cucumber. Crumble or chop the nori sheets into small pieces.
6. Step 6: Assemble the bowls by adding a layer of cooled sushi rice, then top with crab, cucumber, sliced avocado, and a drizzle of spicy mayo. Garnish with nori pieces, sesame seeds, and furikake. Serve with soy sauce on the side.

Tips & Variations

• Use fresh or frozen cooked shrimp instead of imitation crab for a different protein option.
• Add pickled ginger on the side for extra zing and authenticity.
• Adjust the amount of sriracha in the spicy mayo to control the heat level to your taste.
• If you don’t have a rice cooker, cook the rice on the stove following package instructions and then season with vinegar.

Storage

Store any leftover sushi bowls separately in airtight containers—keep the rice and toppings refrigerated for up to 2 days. When ready to eat, drizzle with spicy mayo and enjoy cold or at room temperature. Avoid storing assembled bowls with avocado for longer than a day to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Regular white rice can be used in a pinch, but sushi rice has a stickier texture that helps hold the bowl ingredients together better and provides the authentic flavor.

Is imitation crab cooked?

Yes, imitation crab is pre-cooked and safe to eat straight from the package, making it perfect for no-cook recipes like this sushi bowl.

California Roll Sushi Bowls Recipe

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4.6 from 61 reviews

This California Roll Sushi Bowl recipe offers a fresh, deconstructed take on the classic sushi roll, combining perfectly seasoned sushi rice, creamy avocado, savory imitation crab, and crunchy cucumber topped with spicy mayonnaise and garnished with nori, sesame seeds, and furikake. Ideal for a quick, flavorful meal without the need for rolling sushi.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Rice Cooker
• Cuisine: Japanese
• Diet: Halal

Ingredients

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Rice and Seasoning

• 1 1/2 cups dry Calrose Sushi Rice
• 2 cups water
• 1/4 cup seasoned rice vinegar (Marukan)

Spicy Mayonnaise

• 1/4 cup Japanese mayonnaise
• 2 teaspoons sriracha

Fillings and Garnishes

• 8 oz imitation crab, chopped into small pieces
• 1/2 cup diced English cucumber
• 1–2 nori sheets, chopped or crumbled into small pieces
• 1 large avocado, peeled and sliced
• Black and toasted sesame seeds (for garnish)
• 1/4 cup low-sodium soy sauce (for serving)
• Nori Furikake (for garnish)

Instructions

1. Rinse and Cook Rice: Rinse 1 1/2 cups of sushi rice thoroughly using a mesh sifter to remove excess starch. Transfer the rinsed rice to a rice cooker, add 2 cups of water, and cook the rice according to your rice cooker’s instructions.
2. Cool and Season Rice: Once the rice is cooked, transfer it to a rimmed baking sheet to spread it out. Pour 1/4 cup seasoned rice vinegar evenly over the rice and gently fold it in using a rice paddle, being careful not to mash the grains. Allow the rice to cool completely.
3. Prepare Spicy Mayonnaise: In a small bowl, mix 1/4 cup Japanese mayonnaise with 2 teaspoons of sriracha until smooth. Set aside for drizzling later.
4. Chop Fillings: Chop 8 ounces of imitation crab meat into small pieces and dice 1/2 cup of English cucumber. Crumble or chop 1-2 nori sheets into small pieces to add texture and flavor.
5. Assemble Bowls: In individual serving bowls, add a base of the cooled sushi rice. Top each bowl with chopped crab, diced cucumber, and sliced avocado. Drizzle the spicy mayonnaise over the top.
6. Garnish and Serve: Finish by sprinkling chopped nori, black and toasted sesame seeds, and nori furikake over the bowls. Serve with low-sodium soy sauce on the side for dipping or drizzling.

Notes

• Make sure to rinse the sushi rice well to remove excess starch, which will result in fluffier and less sticky rice.
• Allow rice to cool completely before assembling the bowls to prevent the avocado from browning too quickly.
• Adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
• Nori furikake adds authentic flavor, but you can omit it if unavailable.
• Use low-sodium soy sauce to keep the sodium content moderate.

Keywords: California Roll, Sushi Bowl, Sushi Rice, Imitation Crab, Spicy Mayo, Japanese Cuisine, Seafood Bowl, Avocado Sushi