California Sushi Bowls
California Sushi Bowls are an easy deconstructed California roll made with sushi rice, imitation crab, avocado, cucumber, and spicy mayo. They're fresh, flavorful, and ready in about 35 minutes.
Ingredients
- 1½ cups dry Calrose sushi rice
- 2 cups water
- ¼ cup seasoned rice vinegar
- ¼ cup Japanese mayonnaise
- 2 teaspoons sriracha
- 8 ounces imitation crab chopped
- ½ cup diced English cucumber
- 1 –2 nori sheets chopped
- 1 large avocado sliced
- Black sesame seeds
- Toasted sesame seeds
- ¼ cup low-sodium soy sauce for serving
- Nori furikake
Instructions
- Rinse the sushi rice thoroughly using a fine mesh sieve until the water runs mostly clear.
- Add the rinsed rice and water to a rice cooker and cook according to the manufacturer's instructions.
- Transfer the cooked rice to a rimmed baking sheet.
- Gently fold the seasoned rice vinegar into the rice using a rice paddle. Be careful not to mash the grains.
- Allow the rice to cool completely.
- In a small bowl, whisk together the Japanese mayonnaise and sriracha to make spicy mayo.
- Chop the imitation crab and cucumber into bite-sized pieces.
- Tear or crumble the nori sheets into small pieces.
- Divide the cooled sushi rice among serving bowls.
- Top each bowl with imitation crab, cucumber, sliced avocado, and chopped nori.
- Drizzle generously with spicy mayo.
- Finish with black sesame seeds, toasted sesame seeds, and furikake.
- Serve your California Sushi Bowls with low-sodium soy sauce.
Notes
- Add pickled ginger for authentic sushi flavor.
- Wasabi can provide extra heat.
- Brown rice works as a healthier substitute.
- Top with sliced green onions for additional freshness.
- Serve immediately for the freshest texture.