California Sushi Bowls are a deconstructed version of the classic sushi roll, making it easier than ever to enjoy the fresh, vibrant flavors of sushi without the need for rolling. These bowls are filled with sushi rice, fresh crab, avocado, cucumber, and a drizzle of soy sauce and spicy mayo. It’s a quick and healthy meal that’s perfect for lunch or dinner, with all the delicious flavors you love from California rolls, but in a bowl for a more relaxed, yet satisfying meal.
What Makes This Dish Special?
The beauty of California Sushi Bowls lies in their simplicity and versatility. You get all the key components of a California roll—fresh crab (or imitation crab), creamy avocado, crisp cucumber, and sushi rice—without the fuss of rolling. The bowl format makes it customizable and easy to eat, and you can adjust the toppings to your liking. Whether you make it for a quick lunch or serve it as a light dinner, these bowls are fresh, filling, and packed with flavor.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 bowls
Ingredients
For the Sushi Bowls:
- 1 cup sushi rice (or short-grain rice)
- 1 ½ cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- ½ cup imitation crab or cooked crab meat, shredded
- ½ avocado, sliced
- ½ cucumber, julienned
- 1 sheet nori, cut into strips (optional)
- 1 tbsp sesame seeds (optional)
For the Sauces:
- 2 tbsp mayonnaise
- 1 tbsp sriracha (adjust to spice preference)
- 1 tbsp soy sauce (for drizzling)
- 1 tsp sesame oil (optional, for extra flavor)
Instructions
1. Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, bring 1 ½ cups water to a boil. Add the rice, then reduce the heat to low, cover, and cook for 10 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
2. Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice has finished sitting, pour the vinegar mixture over the rice and gently stir to combine. Let the rice cool slightly while you prepare the rest of the ingredients.
3. Prepare the Toppings
While the rice is cooling, slice the avocado and julienne the cucumber. Shred the crab meat (if using imitation crab, break it into pieces). Cut the nori into small strips if desired, and set aside.
4. Make the Spicy Mayo
In a small bowl, mix the mayonnaise and sriracha together to make the spicy mayo. Adjust the amount of sriracha to your preferred spice level.
5. Assemble the Bowls
Once the rice is ready and slightly cooled, divide it evenly into two bowls. Top each bowl with shredded crab, sliced avocado, julienned cucumber, and nori strips. Drizzle with soy sauce and spicy mayo.
6. Garnish and Serve
Sprinkle sesame seeds over the top for added flavor and texture. Serve immediately and enjoy!
Variations
- Vegetarian: Skip the crab and add more avocado, cucumber, or pickled vegetables like daikon radish for a vegetarian version.
- Tuna or Salmon: Substitute the crab with fresh tuna or salmon, sliced thinly for a more traditional sushi feel.
- Pickled Ginger: Add pickled ginger on the side to enhance the sushi experience.
- Spicy: Add more sriracha or a sprinkle of chili flakes for extra heat.
Equipment You’ll Need
- Medium saucepan
- Small bowl for vinegar mixture
- Small bowl for spicy mayo
- Spoon for stirring rice
- Knife and cutting board for slicing vegetables
- Bowl for assembling
Nutritional Information (Approx. Per Serving)
- Calories: 450
- Protein: 15g
- Carbohydrates: 60g
- Fat: 20g
- Fiber: 6g
- Sugar: 6g
Storage Tips
- Refrigerator: Store any leftovers in an airtight container for up to 2 days. The rice can harden, so it’s best eaten fresh.
- Reheat: If reheating the rice, add a little water to moisten it before microwaving or steaming.
- Sauce Storage: The spicy mayo can be stored in a separate container for up to 1 week in the refrigerator.
My Cooking Experience
I’ve made California Sushi Bowls several times, and they never disappoint! They’re the perfect weeknight meal when I’m craving sushi but don’t have the time to roll individual pieces. The combination of the creamy avocado, crunchy cucumber, and savory crab with the sweet, spicy mayo makes every bite a delight. It’s a great way to enjoy all the flavors of sushi with less effort and cleanup.
Conclusion
California Sushi Bowls bring the vibrant flavors of sushi into an easy-to-make bowl format. Whether you’re a sushi enthusiast or someone just looking for a fresh and healthy meal, these bowls offer a satisfying balance of textures and flavors. Enjoy them for lunch, dinner, or as a fun, customizable meal that everyone will love!
california sushi bowls
Ingredients
Method
- Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, bring 1 ½ cups water to a boil. Add the rice, then reduce the heat to low, cover, and cook for 10 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice has finished sitting, pour the vinegar mixture over the rice and gently stir to combine. Let the rice cool slightly while you prepare the rest of the ingredients.
- While the rice is cooling, slice the avocado and julienne the cucumber. Shred the crab meat (if using imitation crab, break it into pieces). Cut the nori into small strips if desired, and set aside.
- In a small bowl, mix the mayonnaise and sriracha together to make the spicy mayo. Adjust the amount of sriracha to your preferred spice level.
- Once the rice is ready and slightly cooled, divide it evenly into two bowls. Top each bowl with shredded crab, sliced avocado, julienned cucumber, and nori strips. Drizzle with soy sauce and spicy mayo.
- Sprinkle sesame seeds over the top for added flavor and texture. Serve immediately and enjoy!
Notes
- Refrigerator: Store any leftovers in an airtight container for up to 2 days. The rice can harden, so it’s best eaten fresh.
- Reheat: If reheating the rice, add a little water to moisten it before microwaving or steaming.
- Sauce Storage: The spicy mayo can be stored in a separate container for up to 1 week in the refrigerator.
