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California Roll Sushi Bowls

All the delicious, fresh flavors of a classic California roll deconstructed into an easy-to-make, satisfying rice bowl topped with spicy mayo.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: Asian, Japanese-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups short-grain sushi rice rinsed well
  • 2.25 cups water for cooking
  • 0.33 cup rice vinegar unseasoned
  • 2 tbsp sugar
  • 1 tsp salt
Bowl Components
  • 1 lb imitation crab meat finely diced
  • 1 large English cucumber diced
  • 2 large avocados sliced
  • 2 sheets nori seaweed cut into strips
  • 2 tbsp black sesame seeds for garnish
Spicy Mayo
  • 0.5 cup mayonnaise Kewpie brand preferred
  • 2-3 tbsp Sriracha sauce to taste
  • 0.5 tsp toasted sesame oil

Equipment

  • Rice cooker or saucepan
  • Large Mixing Bowl
  • Cutting Board
  • Squeeze bottle (optional)

Method
 

  1. Rinse sushi rice under cold water until clear. Cook in a rice cooker or stovetop with 2 1/4 cups water until tender.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve.
  3. Transfer cooked rice to a large bowl. Pour vinegar mixture over the rice and gently fold to combine. Let cool to room temperature.
  4. In another bowl, whisk together the mayonnaise, Sriracha, and sesame oil to make the spicy mayo.
  5. Divide the seasoned rice among 4 bowls. Top each bowl with distinct sections of diced crab, diced cucumber, and sliced avocado.
  6. Drizzle generously with the spicy mayo. Garnish with nori strips and sesame seeds. Serve immediately.

Notes

Slice the avocado right before serving to prevent it from browning. Serve with soy sauce on the side if desired.