These California Roll Sushi Bowls bring all the flavors of your favorite sushi roll into an easy-to-make bowl format. I’ve been making these for years, and they never fail to impress with their fresh ingredients and vibrant presentation.
Table of Contents
- Recipe Details
- What You’ll Need
- Ingredient Notes
- Add-ins and Substitutions
- How to Make California Roll Sushi Bowls
- Recipe Tips
- FAQs
- Serving Suggestions
- Make This Recipe in Advance
- Full Recipe Instructions
Recipe Details
I absolutely love these California Roll Sushi Bowls. They capture everything I adore about California rolls without the intimidating rolling technique. The combination of seasoned sushi rice, tender imitation crab, and fresh vegetables creates a satisfying meal that’s both healthy and delicious.
TASTE: This bowl delivers the perfect balance of sweet and tangy sushi rice, savory imitation crab, and fresh cucumber crunch. The spicy mayo adds just the right amount of heat to complement the mild flavors.
TEXTURE: Every bite offers an amazing contrast. The tender crab pairs beautifully with crisp cucumber and creamy avocado. The seasoned rice provides a sticky base that holds everything together perfectly.
TIME: You’ll have this gorgeous bowl ready in just 25 minutes. Most of that time is spent cooking the rice, so it’s surprisingly quick to prepare.
EASE: This recipe breaks down sushi-making into simple steps. Even beginners can master this technique with my detailed instructions.
What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Calrose Sushi Rice | 1 1/2 cups dry | Short-grain rice essential for stickiness |
| Water | 2 cups | For cooking rice |
| Seasoned Rice Vinegar | 1/4 cup | Marukan brand preferred |
| Japanese Mayonnaise | 1/4 cup | Kewpie brand for authentic flavor |
| Sriracha | 2 teaspoons | Adjust heat to preference |
| Imitation Crab | 8 oz | Chopped into small pieces |
| English Cucumber | 1/2 cup diced | Seedless variety works best |
| Nori Sheets | 1-2 sheets | Chopped or crumbled |
| Large Avocado | 1 | Peeled and sliced |
| Black Sesame Seeds | For garnish | Toasted preferred |
| Toasted Sesame Seeds | For garnish | Adds nutty flavor |
| Low-Sodium Soy Sauce | 1/4 cup | For serving |
| Nori Furikake | For topping | Optional but recommended |
Ingredient Notes
Calrose Sushi Rice: This short-grain rice becomes wonderfully sticky when cooked. The high starch content creates that perfect sushi texture we’re looking for.
Seasoned Rice Vinegar: I always use Marukan brand because it has the ideal balance of sweetness and acidity. This ingredient transforms plain rice into authentic sushi rice.
Japanese Mayonnaise: Kewpie mayo is richer and tangier than regular mayonnaise. It has a distinctive taste that makes all the difference in this recipe.
Sriracha: This adds the perfect amount of heat to our spicy mayo. You can adjust the quantity based on your spice tolerance.
Imitation Crab: Don’t let the name fool you. This cooked fish product has a wonderful texture and mild flavor that mimics real crab perfectly.
English Cucumber: I prefer this variety because it’s virtually seedless and has a crisp texture that won’t make the bowl watery.
Nori Sheets: These seaweed sheets add an authentic oceanic flavor. Crumbling them into small pieces distributes the taste throughout the bowl.
Sesame Seeds: Both black and toasted varieties add visual appeal and a subtle nutty flavor that complements the other ingredients beautifully.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Cooking Instructions and Techniques
Add-ins and Substitutions
Substitute the Sushi Rice: While Calrose is ideal, you can use medium or long-grain rice if needed. The texture won’t be as sticky, but it will still taste delicious.
Try Different Proteins: Cooked shrimp, salmon, or tuna work wonderfully. I’ve also made this with spicy crab or spicy tuna for extra heat.
Vegetable Variations: Diced carrots, radishes, or bell peppers add great crunch. Edamame beans provide protein and vibrant color.
Mayo Alternatives: If you don’t have Japanese mayo, mix regular mayonnaise with a pinch of sugar and rice vinegar for a similar taste.
How to Make California Roll Sushi Bowls
Step 1: Cook the Rice Rinse the sushi rice in a fine-mesh sifter until the water runs clear. This removes excess starch that would make the rice gummy. Add the rinsed rice and 2 cups of water to your rice cooker and cook according to manufacturer instructions.
Step 2: Season the Rice Once cooked, transfer the hot rice to a large rimmed baking sheet. Pour the seasoned rice vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold the vinegar into the rice. Avoid mashing or stirring aggressively, as this will make the rice mushy.
Pro Tip: The rice should be hot when you add the vinegar. Hot rice absorbs the vinegar better, creating that perfect sushi rice flavor and texture.
Step 3: Cool the Rice Spread the seasoned rice across the baking sheet and let it cool completely to room temperature. This step is crucial for the final texture of your bowl.
Step 4: Make the Spicy Mayo In a small bowl, combine the Japanese mayonnaise and sriracha. Whisk until smooth and well combined. Taste and adjust the heat level by adding more sriracha if desired.
Step 5: Prepare the Ingredients Chop the imitation crab into bite-sized pieces. Dice the English cucumber into small, uniform pieces. Crumble or tear the nori sheets into small pieces. Peel the avocado and slice it into thin pieces.
Pro Tip: Keep your ingredient pieces similar in size so each bite contains a perfect balance of flavors and textures.
Step 6: Assemble the Bowls Divide the cooled sushi rice among four serving bowls. Arrange the chopped crab, diced cucumber, and sliced avocado on top of the rice in sections for an attractive presentation.
Step 7: Add Final Touches Drizzle the spicy mayo over each bowl. Sprinkle with crumbled nori, both types of sesame seeds, and nori furikake. Serve immediately with soy sauce on the side.
Recipe Tips
Wash the Rice Thoroughly: I cannot stress this enough. Rinsing removes surface starch that would otherwise make your rice gummy instead of perfectly sticky.
Add Vinegar to Hot Rice: Hot rice absorbs the seasoned vinegar much better than cooled rice. This technique ensures every grain is properly flavored.
Use Gentle Folding Motions: When incorporating the vinegar, use a cutting and folding motion rather than stirring. This preserves the rice grain integrity.
Cool Completely: Don’t rush this step. Room temperature rice won’t melt your spicy mayo or make the other ingredients soggy.
Prep Components Separately: I like to have all my ingredients ready before assembling. This makes the final step quick and ensures beautiful presentation.
FAQs and Additional Information
FAQs
What sauce goes on California sushi bowls? The signature sauce is spicy mayo, made from Japanese mayonnaise and sriracha. This creamy, slightly spicy sauce perfectly complements the mild crab and fresh vegetables. You can also serve it with soy sauce, eel sauce, or yum yum sauce for variety.
Can I make this ahead of time? Yes, but with some limitations. The sushi rice can be prepared up to 2 days ahead and stored in the refrigerator. The spicy mayo also keeps well for 2 days. However, once assembled, the bowl should be eaten within a day to prevent the vegetables from becoming soggy.
What can I substitute for imitation crab? Cooked shrimp, flaked salmon, or canned tuna work wonderfully. For a vegetarian option, try marinated tofu, cooked tempeh, or even roasted mushrooms. Each protein brings its own unique flavor profile to the dish.
How do I store leftover sushi bowls? Store components separately when possible. Keep the rice in one container and the toppings in another. Assembled bowls should be consumed within 24 hours and stored in the refrigerator in airtight containers.
Can I use regular rice instead of sushi rice? While sushi rice is ideal due to its sticky texture, you can use medium or long-grain rice in a pinch. The texture won’t be as authentic, but the flavors will still be delicious.
Serving Suggestions
These California Roll Sushi Bowls pair beautifully with other Japanese-inspired dishes. I love serving them alongside miso soup and gyoza for a complete meal.
Sushi Companions: Serve with salmon rolls, spicy tuna rolls, or vegetable sushi for a sushi party spread.
Asian Side Dishes: Complement with edamame, seaweed salad, or cucumber sunomono for authentic flavors.
Soup Pairings: Miso soup, clear broth with tofu, or hot and sour soup make excellent starters.
Beverage Suggestions: Green tea, sake, or Japanese beer enhance the overall dining experience.
Make This Recipe in Advance
Rice Preparation: Cook and season the sushi rice up to 2 days ahead. Store covered in the refrigerator and bring to room temperature before serving.
Sauce Making: Prepare the spicy mayo up to 2 days in advance. Store covered in the refrigerator and stir before using.
Vegetable Prep: Dice the cucumber and prepare other vegetables the morning of serving. Store separately in the refrigerator to maintain crispness.
Assembly Tips: For best results, assemble the bowls just before serving. This ensures optimal texture and prevents soggy ingredients.
Storage Guidelines: Assembled bowls keep for up to 24 hours in the refrigerator. Cover tightly to prevent the rice from drying out.
Full Recipe Instructions
California Roll Sushi Bowls
Ingredients:
- 1 1/2 cups dry Calrose sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan preferred)
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- 8 oz imitation crab, chopped into small pieces
- 1/2 cup diced English cucumber
- 1-2 nori sheets, chopped or crumbled
- 1 large avocado, peeled and sliced
- Black and toasted sesame seeds for garnish
- 1/4 cup low-sodium soy sauce for serving
- Nori furikake for topping
Instructions:
- Rinse sushi rice until water runs clear. Cook with 2 cups water in rice cooker according to manufacturer instructions.
- Transfer hot rice to rimmed baking sheet. Pour seasoned rice vinegar over rice and gently fold in using rice paddle. Cool completely.
- Combine Japanese mayonnaise and sriracha in small bowl. Mix well and set aside.
- Chop imitation crab, dice cucumber, crumble nori sheets, and slice avocado.
- Divide cooled rice among four bowls. Top with crab, cucumber, and avocado.
- Drizzle with spicy mayo. Garnish with nori pieces, sesame seeds, and furikake.
- Serve immediately with soy sauce on the side.
Nutrition Information (Per Serving):
- Calories: 385
- Protein: 14g
- Carbohydrates: 58g
- Fat: 12g
- Fiber: 4g
- Sodium: 890mg
This recipe creates four generous servings of authentic-tasting California roll sushi bowls that rival any restaurant version. The combination of properly seasoned sushi rice, fresh ingredients, and that signature spicy mayo makes this a dish you’ll want to prepare again and again.
California Roll Sushi Bowls
Ingredients
- 1 1/2 cups dry Calrose sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar Marukan preferred
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- 8 oz imitation crab chopped into small pieces
- 1/2 cup diced English cucumber
- 1-2 nori sheets chopped or crumbled
- 1 large avocado peeled and sliced
- Black and toasted sesame seeds for garnish
- 1/4 cup low-sodium soy sauce for serving
- Nori furikake for topping
Instructions
- Rinse sushi rice until water runs clear. Cook with 2 cups water in rice cooker according to manufacturer instructions.
- Transfer hot rice to rimmed baking sheet. Pour seasoned rice vinegar over rice and gently fold in using rice paddle. Cool completely.
- Combine Japanese mayonnaise and sriracha in small bowl. Mix well and set aside.
- Chop imitation crab, dice cucumber, crumble nori sheets, and slice avocado.
- Divide cooled rice among four bowls. Top with crab, cucumber, and avocado.
- Drizzle with spicy mayo. Garnish with nori pieces, sesame seeds, and furikake.
- Serve immediately with soy sauce on the side.
Notes
Add vinegar to hot rice for better absorption
Use gentle folding motions when mixing rice to prevent mushiness
Cool rice completely before assembling to prevent melting toppings
Store components separately for make-ahead preparation
Assembled bowls best consumed within 24 hours
