You’ve probably heard of a California roll sushi bowl, but have you ever made one? If not, oh boy, you’re in for a delicious treat! Picture this: all the bright, fresh flavors of a California sushi roll, but presented in a cozy bowl that practically screams, “Eat me!” This California Roll Sushi Bowl Recipe is everything you love about sushi without the fuss of rolling it up. It’s quick to prepare, packed with fresh ingredients, and best of all, it’s a complete meal that looks as vibrant as a California sunset!
Why You’ll Love This Recipe
- Super easy to prepare – no sushi mat skills required!
- Fresh flavors that burst in your mouth, giving your taste buds a party.
- Perfect for busy weeknights or a fun weekend brunch with friends.
- Customizable – make it your own with your favorite ingredients!
Ingredients
Let’s talk ingredients without getting caught up in measurements just yet. You’ll need sushi rice or Calrose rice for that perfect sticky base, along with rice vinegar to give it that delightful tang. Granulated sugar and a pinch of salt work their sweet and salty magic on the rice too.
For an exciting twist, our creamy friend, mayonnaise, gets a spicy upgrade with sriracha. You’ll also want some soy sauce for those savory vibes, imitation crab or chunked lump crabmeat for the protein punch, and fresh veggies like diced English cucumber and matchstick carrots to keep things healthy and crunchy.
Don’t forget a nori sheet, chopped or crumbled for that classic sushi flavor, pickled sushi ginger for a zing, and ripe avocado to add that creamy goodness. And for the finishing touch, sprinkle on some black and toasted sesame seeds for that extra crunch!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s roll up our sleeves and get to cooking!
- First up, rinse that rice! Place it in a fine mesh strainer and run it under cold water until the water runs clear. Think of it as a mini spa day for your rice – about 2 minutes should do the trick!
- Now transfer your lovely rice to a saucepan with water, bring it to a boil, then cover it and let it simmer on low heat for 15 minutes. After that, remove it from heat and let it rest for another 10 minutes. Patience, my friend; the best things take time!
- While the rice is resting, let’s whip up that vinegar mixture. Combine rice vinegar, sugar, and salt in a petite saucepan. Heat it over medium while whisking until the sugar dissolves. Once that’s cool, pour it over the rice and mix everything together nicely.
- For a blast of flavor, whisk the mayonnaise and sriracha together in a small bowl. Transfer it to a resealable bag and set it aside. This is going to add some zesty fun to your bowl later!
- Next, you’ll want to mix together the soy sauce and a splash of vinegar in another bowl and set that aside as well.
- Now, in a large bowl, gently toss together the crab meat, cucumber, carrots, nori, ginger, and avocado. You can keep it all mixed up or separate them like a well-organized bento box—your choice!
- Now divide that beautifully prepared rice among your serving bowls. Top with the crab mixture, then drizzle the soy sauce over the top. Cut off a small corner of that resealable bag and let that sriracha mayo drizzle on like it’s the finishing touch to a gourmet masterpiece.
- Serve this beauty as soon as you make it because you want that avocado to shine bright without browning!
Pro Tips for Making the Recipe
- Make sure to rinse the rice well! It’s key to getting that perfect sushi consistency.
- Feel free to swap out ingredients or add more of your favorites. Want more crunch? Toss in some radish! Prefer a different protein? Go ahead and switch to shrimp!
- If you’re not serving the bowls immediately, store the components separately. This will keep your avocado from turning brown and keep everything fresh! Nobody wants a mushy sushi bowl!
How to Serve
This California roll sushi bowl is best enjoyed fresh and vibrant, just like the sunny beaches of California! Pair it with a side of miso soup for an authentic twist, or maybe some seaweed salad if you’re feeling fancy. Garnish with additional sesame seeds or even a sprinkle of green onions for that extra pop of flavor. Your guests will think they’re dining at a chic sushi restaurant!
Make Ahead and Storage
If you want to meal prep, I say go for it! Cook the rice and keep it in an airtight container in the fridge for up to three days. As for the crab and veggies, those can last about the same timeframe if stored properly. Just remember to keep the avocado separate until you’re ready to serve. Can we all agree that brown avocados are not the vibe? When you’re ready to eat, simply assemble everything in bowls. Easy peasy!
So, there you have it, folks! A California roll sushi bowl that brings the fun of sushi to your kitchen without the hassle. Happy cooking, and may your sushi bowls always be filled with joy and tasty flavors!
California Roll Sushi Bowl
Ingredients
Sushi Rice
- 2 cups dry sushi rice or calrose rice
- 5 Tbsp rice vinegar divided
- 2 Tbsp granulated sugar
- ½ tsp salt
Sushi Bowl Dressing
- ¼ cup light mayonnaise or regular mayonnaise
- 1 ½ Tbsp sriracha
- ¼ cup low-sodium soy sauce
Bowl Ingredients
- 10 oz imitation crab or lump crabmeat torn or chopped
- 1 ½ cups diced English cucumber
- ¾ cup roughly chopped matchstick carrots
- 1 sheet nori chopped or crumbled
- 1 ½ Tbsp chopped pickled sushi ginger
- 1 large avocado peeled and diced
Garnish
- black and toasted sesame seeds for garnish
Instructions
- Rinse rice under cold water until water runs clear, then drain.
- Cook rinsed rice with 2 1/4 cups water in a saucepan; boil, then reduce heat and simmer for 15 minutes. Let rest covered for 10 minutes.
- Mix 4 Tbsp vinegar, sugar, and salt in a saucepan over medium heat until dissolved. Cool and pour over rice, then toss to coat.
- Whisk together mayonnaise and sriracha in a small bowl. Transfer to a resealable bag.
- Whisk remaining soy sauce and 1 Tbsp vinegar together in a bowl.
- Toss crab meat, cucumber, carrots, nori, ginger, and avocado in a bowl, or arrange them in sections over rice in serving bowls.
- Divide rice among bowls, top with crab mixture, spoon soy sauce mixture over, and drizzle with sriracha mayo.