California Roll Sushi Bowls (Print Version)
Fresh, customizable bowls with seasoned rice, crab, avocado, and crisp vegetables for a satisfying Japanese-American inspired meal.
# What You Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon kosher salt
→ Protein & Vegetables
06 - 7 oz imitation crab sticks, shredded (or lump crabmeat)
07 - 1 ripe avocado, diced
08 - 1 small cucumber, julienned
09 - 2 sheets nori, sliced into thin strips
10 - 2 tablespoons pickled ginger, chopped
→ Toppings & Garnishes
11 - 2 tablespoons toasted sesame seeds
12 - 2 tablespoons mayonnaise
13 - 1 teaspoon sriracha (optional, for spicy mayo)
14 - 1 tablespoon soy sauce
15 - 1 green onion, thinly sliced
# How to Prepare:
01 - Place sushi rice in a fine-mesh strainer and rinse under cold running water, gently swirling with your hand, until the water runs completely clear. Drain thoroughly.
02 - Transfer the rinsed rice and 2 cups of water to a medium saucepan. Bring to a rolling boil over medium-high heat, then cover with a tight-fitting lid. Reduce heat to low and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes without lifting the lid.
03 - While the rice rests, whisk together rice vinegar, sugar, and salt in a small bowl until fully dissolved. Transfer the warm rice to a large mixing bowl, pour the vinegar mixture over it, and gently fold with a rice paddle using a slicing motion. Fan the rice briefly to cool and achieve a glossy finish.
04 - Shred the imitation crab sticks into fine pieces. Dice the avocado, julienne the cucumber into thin matchsticks, slice the nori sheets into thin strips, and chop the pickled ginger. Thinly slice the green onion and set all toppings aside.
05 - In a small bowl, combine the mayonnaise with sriracha to taste. Stir until smooth and well blended.
06 - Divide the seasoned rice evenly among four serving bowls. Arrange the shredded crab, diced avocado, julienned cucumber, nori strips, and chopped pickled ginger in sections over each bed of rice.
07 - Drizzle each bowl with spicy mayo and soy sauce. Finish with a generous sprinkle of toasted sesame seeds and sliced green onions. Serve immediately with additional soy sauce on the side.
# Expert Advice:
01 -
- Everything you crave about a California roll without the intimidation of actually rolling sushi.
- The rice soaks up spicy mayo and soy sauce in a way that a tight roll never allows.
02 -
- Season the rice while it is still warm or the vinegar mixture will sit on the surface instead of absorbing into the grains.
- Assemble the bowls right before serving because avocado browns and nori loses its texture quickly once exposed to moisture.
03 -
- Use a wooden spoon or rice paddle to fold the vinegar mixture into the rice because metal reacts with the acid and creates off flavors.
- Fanning the rice while you season it cools it faster and gives you that beautiful glossy finish found in good sushi restaurants.