California Roll Sushi Bowls (Printable)
Fresh deconstructed sushi bowls with imitation crab, avocado, cucumber, and seasoned rice.
# What You'll Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 1/2 tablespoons granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings
06 - 7 ounces imitation crab sticks (surimi), shredded or chopped
07 - 1 large avocado, diced
08 - 1 medium cucumber, seeded and diced
09 - 2 sheets roasted nori (seaweed), 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 - 1/4 cup soy sauce
15 - Wasabi, to taste
16 - 2 green onions, finely sliced
# Directions:
01 - Rinse the sushi rice under cold running water until the water runs clear. Combine the rice with 2 cups of water and cook in a rice cooker or on the stovetop according to the package directions.
02 - While the rice is still hot, whisk together the rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help dissolve the solids, then pour the mixture over the hot rice. Fold gently to combine and let the rice cool to room temperature.
03 - Shred or chop the imitation crab. Dice the avocado and cucumber. Slice the green onions thinly. Cut the nori sheets into thin strips.
04 - Stir together the Japanese mayonnaise and sriracha in a small bowl until evenly blended. Adjust the sriracha to your preferred heat level.
05 - Divide the seasoned rice among 4 bowls. Arrange the crab, avocado, cucumber, nori strips, and pickled ginger over the rice. Drizzle with the spicy mayo and sprinkle with toasted sesame seeds and sliced green onions.
06 - Serve immediately with soy sauce and wasabi on the side for dipping.
# Expert Tips:
01 -
- All the satisfaction of sushi night without the rolling mat frustration or the fear of your roll falling apart mid bite.
- It comes together in under forty minutes and tastes even better the next day when the flavors have had time to mingle in the fridge.
02 -
- Do not skip rinsing the rice or you will end up with a gummy, starchy mess that clumps together instead of separating into distinct grains.
- Fold the vinegar seasoning in while the rice is hot or it will sit on the surface and the grains will not absorb that signature sushi flavor.
03 -
- Use a wooden or plastic spatula to fold the rice instead of metal, which can react with the vinegar and create an off taste.
- Assemble the bowls right before eating because the nori turns rubbery and the avocado browns if they sit too long.