California Roll Sushi Bowls (Printable)

Fresh deconstructed California roll with sushi rice, crab, avocado, cucumber, and nori in customizable bowl format.

# What You'll Need:

→ Sushi Rice

01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1½ tablespoons granulated sugar
05 - 1 teaspoon kosher salt

→ Toppings

06 - 7 ounces imitation crab sticks (surimi), shredded or chopped
07 - 1 large avocado, diced
08 - 1 medium cucumber, seeded and diced
09 - 2 sheets roasted nori, cut into strips
10 - 2 tablespoons toasted sesame seeds
11 - 2 tablespoons pickled ginger

→ Garnish & Sauces

12 - 4 tablespoons Japanese mayonnaise
13 - 2 teaspoons sriracha (optional, for spicy mayo)
14 - ¼ cup soy sauce
15 - Wasabi, to taste
16 - 2 green onions, finely sliced

# Directions:

01 - Rinse the sushi rice under cold running water until the runoff becomes completely clear. Combine the rinsed rice with 2 cups of water in a rice cooker or heavy-bottomed saucepan and cook according to the package directions until tender and the liquid is fully absorbed.
02 - While the rice is still hot, whisk together the rice vinegar, sugar, and salt in a small bowl. Warm the mixture in the microwave for about 20 seconds until the sugar and salt dissolve completely. Pour the seasoned vinegar over the hot rice and fold gently with a spatula, being careful not to mash the grains. Allow the rice to cool to room temperature.
03 - Shred or chop the imitation crab into bite-sized pieces. Dice the avocado and seeded cucumber into uniform cubes. Slice the green onions thinly and cut the nori sheets into thin strips.
04 - Stir together the Japanese mayonnaise and sriracha in a small bowl until fully blended and smooth. Adjust the sriracha amount to your preferred heat level.
05 - Divide the seasoned sushi rice evenly among 4 serving bowls. Arrange the crab, avocado, cucumber, nori strips, and pickled ginger on top of each portion. Drizzle with the spicy mayo and sprinkle with toasted sesame seeds and sliced green onions.
06 - Serve immediately with soy sauce and wasabi on the side for dipping and seasoning to taste.

# Expert Advice:

01 -
  • All the satisfaction of sushi night without the wrestling match of rolling nori wraps that fall apart in your hands.
  • The bowl format lets everyone customize their own portions and toppings, which means fewer complaints and more happy plates at the table.
  • It comes together in under forty minutes and uses ingredients you can find at any grocery store, no specialty market required.
02 -
  • Do not skip rinsing the rice, I tried once in a rush and ended up with a sticky paste that no amount of vinegar could save.
  • Season the rice while it is hot or the vinegar mixture will sit on top instead of soaking in, and the grains will taste uneven.
  • Assemble the bowls right before eating because the nori softens quickly once it touches moist rice and the avocado browns if left sitting out.
03 -
  • Toasting sesame seeds in a dry skillet for two minutes until they smell fragrant doubles their flavor with almost zero extra effort.
  • Putting the spicy mayo in a small zip bag and snipping the corner turns you into a plating artist with zigzag drizzles that look restaurant quality.

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