California Roll Sushi Bowls (Print Version)
Fresh deconstructed California roll with crab, avocado, cucumber, and seasoned rice in an easy bowl format.
# What You'll Need:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1½ tablespoons granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings
06 - 7 ounces imitation crab sticks (surimi), shredded or chopped
07 - 1 large ripe avocado, diced
08 - 1 medium cucumber, seeded and diced
09 - 2 sheets roasted nori, cut into strips
10 - 2 tablespoons toasted sesame seeds
11 - 2 tablespoons pickled ginger
→ Garnish & Sauces
12 - 4 tablespoons Japanese mayonnaise
13 - 2 teaspoons sriracha (optional, for spicy mayo)
14 - ¼ cup soy sauce
15 - Wasabi, to taste
16 - 2 green onions, thinly sliced
# How to Make It:
01 - Place the sushi rice in a fine-mesh strainer and rinse under cold running water, gently swirling with your hand, until the runoff runs completely clear. Transfer the rice to a rice cooker or saucepan, add 2 cups of water, and cook according to the manufacturer's instructions until tender and all liquid is absorbed.
02 - While the rice is still hot, combine the rice vinegar, sugar, and salt in a small microwave-safe bowl. Heat in the microwave for about 20 seconds, stirring until the sugar and salt fully dissolve. Pour the seasoned vinegar over the hot rice and fold gently using a cutting motion—avoid mashing the grains. Allow the rice to cool to room temperature.
03 - Shred or chop the imitation crab into bite-sized pieces. Dice the avocado and seeded cucumber into uniform cubes. Slice the green onions thinly on a bias. Cut the nori sheets into thin strips using scissors or a sharp knife.
04 - In a small bowl, whisk together the Japanese mayonnaise and sriracha until smooth and well combined. Adjust the amount of sriracha to your preferred heat level.
05 - Divide the seasoned sushi rice evenly among 4 bowls. Artfully arrange the shredded crab, diced avocado, diced cucumber, nori strips, and pickled ginger over the rice in sections. Drizzle with the spicy mayo and sprinkle generously with toasted sesame seeds and sliced green onions.
06 - Serve immediately with soy sauce and wasabi on the side for dipping and seasoning to taste.
# Expert Advice:
01 -
- It gives you all the satisfaction of sushi night without the frustration of rolling anything.
- The bowls are endlessly customizable, so everyone at the table builds exactly what they crave.
02 -
- Washing the rice is not optional, skipping it will leave you with a sticky, heavy mess that no amount of vinegar can fix.
- Seasoning the rice while it is still hot allows it to absorb the vinegar mixture evenly and develop that signature sushi flavor.
03 -
- Fan the rice while folding in the vinegar seasoning, the quick cooling creates that glossy, restaurant quality sheen.
- Wet your knife before cutting the avocado and cucumber, it prevents sticking and gives you cleaner, prettier dices.