California Roll Sushi Bowls (Printable)
Deconstructed California roll over seasoned sushi rice with avocado, cucumber, surimi, nori and spicy mayo.
# What You'll Need:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings
06 - 7 ounces imitation crab sticks (surimi), shredded or roughly chopped
07 - 1 large avocado, sliced
08 - 1 medium cucumber, thinly sliced or julienned
09 - 2 sheets nori, cut into thin strips or small squares
10 - 2 tablespoons toasted sesame seeds
11 - 4 tablespoons mayonnaise (preferably Kewpie)
12 - 1 tablespoon sriracha (optional, for spicy mayo)
13 - 1 small carrot, julienned (optional)
14 - Pickled ginger, for serving
15 - Soy sauce, for serving
# Directions:
01 - Rinse the sushi rice under cold running water until the runoff turns completely clear. Transfer the rice and 2 cups of water to a medium saucepan, bring to a rolling boil over high heat, then reduce to low. Cover tightly and cook for 15 minutes. Remove from heat and let the rice steam, still covered, for an additional 10 minutes.
02 - In a small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved. Drizzle the mixture over the cooked rice and fold gently with a rice paddle or wooden spoon, taking care not to mash the grains. Allow the rice to cool to room temperature.
03 - In a small bowl, stir together the mayonnaise and sriracha until smooth and well combined. Set aside.
04 - Divide the seasoned sushi rice among four serving bowls. Arrange the shredded imitation crab, sliced avocado, julienned cucumber, carrot if using, and nori strips on top of each portion of rice.
05 - Drizzle each bowl generously with the spicy mayo, sprinkle with toasted sesame seeds, and serve immediately with pickled ginger and soy sauce on the side.
# Expert Advice:
01 -
- It delivers every bit of the California roll experience without the stress of rolling sushi, which means you can make it even when your knife skills are having an off night.
- The combination of creamy avocado, tangy seasoned rice, and that spicy mayo drizzle hits every craving note at once, and it comes together fast enough for a weeknight.
02 -
- If you disturb the rice while it is cooking by lifting the lid to check on it, you release the steam that is essential for even cooking and the texture will be inconsistent. Trust the timer and walk away.
- Seasoning the rice while it is still warm is critical because the vinegar mixture absorbs evenly into hot grains. Once the rice cools, the seasoning sits on the surface and the flavor distribution is uneven.
03 -
- Use a wooden paddle or a plastic rice paddle to fold in the seasoning instead of a metal spoon, which can break the delicate grains and give you gummy patches. Fan the rice gently as you fold to help it cool faster and develop that desirable glossy sheen.
- The single best upgrade you can make is using Kewpie mayonnaise instead of regular mayo in the spicy mayo. The difference in richness and umami is noticeable from the first bite.