California Roll Sushi Bowls
Easy deconstructed California roll bowls with seasoned sushi rice, imitation crab, fresh vegetables, and spicy mayo. All the flavors of your favorite sushi roll without the rolling technique.
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
Rinse rice thoroughly to remove excess starch for perfect texture
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
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
