California Roll Sushi Bowls (Printable)
Deconstructed California roll over seasoned sushi rice with avocado, cucumber, surimi, nori and spicy mayo.
# What You'll Need:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings & Garnishes
06 - 7 oz imitation crab sticks (surimi), shredded or roughly chopped
07 - 1 large ripe avocado, sliced
08 - 1 medium cucumber, thinly sliced or julienned
09 - 2 sheets nori, cut into thin strips or small squares
10 - 2 tablespoons toasted sesame seeds
11 - 4 tablespoons mayonnaise (preferably Kewpie)
12 - 1 tablespoon sriracha (optional, for spicy mayo)
13 - 1 small carrot, julienned (optional)
14 - Pickled ginger, for serving
15 - Soy sauce, for serving
# Directions:
01 - Rinse the sushi rice under cold running water until the runoff becomes completely clear. Transfer the rinsed rice and 2 cups of water to a medium saucepan, bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let the rice steam, still covered, for an additional 10 minutes.
02 - In a small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved. Gently fold the seasoned vinegar mixture into the cooked rice using a folding motion, taking care not to mash the grains, then allow the rice to cool to room temperature.
03 - In a small bowl, combine the mayonnaise with sriracha and stir until smooth and well blended. Set aside for drizzling.
04 - Divide the seasoned sushi rice among four serving bowls. Arrange the shredded imitation crab, avocado slices, julienned cucumber, carrot (if using), and nori strips neatly over each bed of rice.
05 - Drizzle each bowl generously with the prepared spicy mayo and sprinkle with toasted sesame seeds. Serve immediately with pickled ginger and soy sauce on the side.
# Expert Tips:
01 -
- It gives you every single flavor of a California roll without the wrestling match of getting your nori to cooperate.
- Weeknight dinner on the table in under an hour and honestly it looks gorgeous enough to serve guests without trying hard.
02 -
- Do not skip rinsing the rice or you will end up with gummy, starchy rice that ruins the texture of the entire bowl.
- Letting the rice rest covered off the heat is not optional because that final steam period is what gives you tender, separate grains instead of a sticky mess.
03 -
- Fan the seasoned rice while folding in the vinegar mixture because cooling it quickly gives you that perfect slightly chewy exterior on each grain.
- Assemble bowls right before serving since nori gets soggy and avocado browns, so have everything prepped and ready before guests arrive.