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California Roll Sushi Bowls Recipe

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4 from 29 reviews

California Roll Sushi Bowls bring the iconic flavors of California sushi rolls into an easy-to-make, deconstructed bowl. This recipe features perfectly cooked sushi rice seasoned with tangy rice vinegar, topped with a refreshing mix of crab meat, cucumber, carrots, avocado, and nori, finished with a spicy sriracha mayo and soy sauce drizzle. Perfect for a quick, flavorful, and satisfying meal that's simple to prepare at home.

Ingredients

Rice

  • 2 cups dry sushi rice (or calrose rice)
  • 5 Tbsp rice vinegar (divided)
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt

Sauces

  • 1/4 cup light mayonnaise (or regular mayonnaise)
  • 1 1/2 Tbsp sriracha
  • 1/4 cup low-sodium soy sauce

Toppings

  • 10 oz imitation crab or lump crabmeat (torn or chopped into small bite size pieces)
  • 1 1/2 cups diced English cucumber
  • 3/4 cup roughly chopped matchstick carrots
  • 1 nori sheet (chopped or crumbled into small pieces; add more if desired)
  • 1 1/2 Tbsp chopped pickled sushi ginger
  • 1 large avocado (peeled and diced)
  • Black and toasted sesame seeds (for garnish)

Instructions

  1. Rinse the Rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2 minutes. Tap the bottom of the strainer to remove excess water, ensuring the rice is well drained.
  2. Cook the Rice: Transfer the rinsed rice to a medium saucepan with 2 1/4 cups of water. Bring to a full boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for an additional 10 minutes.
  3. Prepare the Vinegar Mixture: While the rice cooks, combine 4 Tbsp of rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat, whisking until the sugar dissolves. Remove from heat and let cool.
  4. Season the Rice: Pour the cooled vinegar mixture over the warm rice and gently toss to evenly coat the rice for that signature sushi flavor.
  5. Make the Sriracha Mayo: In a small bowl, whisk together mayonnaise and sriracha until smooth. Transfer the mixture to a sandwich-size resealable bag and set aside.
  6. Prepare Soy Sauce Dressing: In another small bowl, whisk together the soy sauce and the remaining 1 Tbsp of rice vinegar. Set aside.
  7. Assemble the Toppings: In a large bowl, gently combine the crab meat, diced cucumber, chopped carrots, nori pieces, pickled ginger, and diced avocado. Alternatively, keep the ingredients separate and arrange them in sections over the rice in serving bowls.
  8. Assemble the Bowls: Divide the seasoned rice evenly among 4 to 5 serving bowls. Top each bowl with the crab and vegetable mixture.
  9. Finish and Serve: Drizzle the soy sauce dressing over each bowl. Cut a small tip from the corner of the sriracha mayo bag and drizzle the spicy mayo over the top. Garnish with black and toasted sesame seeds. Serve promptly to enjoy the freshness, as avocado may brown with time.

Notes

  • Use calrose rice as an alternative if sushi rice is not available for similar texture and flavor.
  • To prevent browning, add avocado just before serving.
  • Adjust sriracha quantity in the mayo to personalize the spiciness.
  • This recipe can be served as a main dish or a light lunch.
  • Use fresh or pre-cooked crab meat; avoid canned crab for best texture.

Find it online: https://recipethrive.com/california-roll-sushi-bowls-recipe/