California Roll Sushi Bowls (Print Version)
Fresh deconstructed sushi bowls with crab, avocado, cucumber, and seasoned rice ready in 40 minutes.
# What You 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 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 & 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
# How To Make:
01 - Rinse sushi rice under cold running water until the water runs completely clear. Combine rice with 2 cups water in a rice cooker or saucepan and cook according to package directions until tender and all liquid is absorbed.
02 - While the rice is still hot, whisk together rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help dissolve the sugar and salt, then pour the mixture evenly over the hot rice. Fold gently using a cutting motion to avoid mashing the grains, and let 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 and cut the nori sheets into thin strips using scissors or a sharp knife.
04 - Stir together the Japanese mayonnaise and sriracha in a small bowl until smooth and well combined. Adjust the sriracha amount to your preferred heat level.
05 - Divide the seasoned rice among 4 serving bowls. Arrange the crab, avocado, cucumber, nori strips, and pickled ginger on top of the rice in sections. Drizzle with spicy mayo and finish with a generous sprinkle of 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 Tips:
01 -
- It gives you everything you love about a California roll without the wrestling match of rolling sushi at home.
- The bowls come together in under forty minutes, which makes them perfect for those weeknights when takeout feels too slow.
02 -
- Do not skip rinsing the rice, because the excess starch will make your bowls gummy and heavy instead of light and glossy.
- Letting the seasoned rice cool to room temperature before assembling keeps the avocado from turning warm and mushy.
03 -
- Use slightly damp hands when handling the rice in the bowls, because wet fingers prevent sticking and give you cleaner looking portions.
- A squeeze of fresh lime juice over the avocado right after dicing keeps it bright green until you are ready to serve.