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California Roll Sushi Bowls

All the flavors of your favorite California roll in an easy, deconstructed, 15-minute bowl featuring imitation crab, creamy avocado, crisp cucumber, and a spicy mayo drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian Fusion, Japanese-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 1.5 cups Short-grain sushi rice uncooked, rinsed well
  • 1.75 cups Water for cooking rice
  • 3 tablespoons Rice vinegar
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Salt
Bowl Toppings
  • 8 ounces Imitation crab meat (surimi) chopped or shredded
  • 1 large English cucumber diced
  • 1 large Avocado pitted and thinly sliced or diced
Spicy Mayo & Garnishes
  • 1/4 cup Mayonnaise Kewpie brand preferred
  • 1 tablespoon Sriracha sauce adjust to taste
  • 1 tablespoon Toasted sesame seeds black or white
  • 1 tablespoon Furikake seasoning optional
  • 1 sheet Nori (seaweed) cut into thin strips
  • 2 tablespoons Soy sauce for serving

Equipment

  • Rice cooker or pot
  • Mixing bowls
  • Sharp knife

Method
 

  1. Rinse the sushi rice under cold water in a fine mesh strainer until the water runs completely clear. Cook the rice with 1.75 cups of water according to package directions or using a rice cooker.
  2. While the rice is cooking, prepare the sushi vinegar by whisking together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. (You can microwave it for 15 seconds to help it dissolve faster).
  3. Once the rice is cooked, transfer it to a large, wide bowl. Pour the vinegar mixture over the hot rice and gently fold it in with a wooden spoon or rice paddle. Let the rice cool to room temperature.
  4. In a small bowl, whisk together the mayonnaise and sriracha to create the spicy mayo. Transfer to a small zip-top bag or squeeze bottle if desired.
  5. Divide the cooled sushi rice evenly among 4 serving bowls.
  6. Top each bowl with sections of the chopped imitation crab, diced cucumber, and sliced avocado.
  7. Drizzle the spicy mayo generously over the top of the bowls.
  8. Garnish with toasted sesame seeds, furikake (if using), and nori strips. Serve immediately with soy sauce on the side.

Notes

Leftover rice should be stored in an airtight container in the fridge and gently warmed in the microwave to soften before eating. Do not slice the avocado until ready to serve.