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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/california-roll-sushi-bowls-recipe/