California Roll Sushi Bowls (Printable View)
Fresh deconstructed sushi bowls with seasoned rice, crab, avocado, and crisp vegetables.
# 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, cut 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 Make It:
01 - Place sushi rice in a fine-mesh strainer and rinse under cold running water, gently agitating 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 tightly with a lid, reduce heat to low, and simmer for 15 minutes. Remove the pan from heat and let it rest, still covered, for 10 minutes to allow the steam to finish cooking the grains.
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 it slightly and achieve a glossy finish.
04 - Shred the imitation crab sticks into thin strands. Dice the avocado into bite-sized cubes. Julienne the cucumber into matchstick strips. Cut the nori sheets into thin strips. Thinly slice the green onion on a bias. Chop the pickled ginger into small pieces.
05 - In a small bowl, combine mayonnaise with sriracha and stir until smooth and evenly blended. Adjust the sriracha amount to taste.
06 - Divide the seasoned rice evenly among four serving bowls. Arrange the shredded crab, diced avocado, julienned cucumber, nori strips, and pickled ginger in neat sections over each bed of rice.
07 - Drizzle each bowl with spicy mayo and soy sauce. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with additional soy sauce on the side.
# Expert Advice:
01 -
- All the flavors of a California roll without needing a bamboo mat or any sushi rolling skills whatsoever.
- The rice gets seasoned perfectly and the toppings are completely adjustable based on what you have in the fridge.
- It comes together in about half an hour and looks gorgeous enough to serve to guests without breaking a sweat.
02 -
- Do not lift the lid while the rice is cooking or resting because the steam finish is what gives you that perfect tender chewy texture.
- Fold the vinegar mixture into the rice while it is still warm because cold rice will not absorb the seasoning evenly and you will end up with clumps of sharp vinegar.
03 -
- A plastic rice paddle dipped in water between folds prevents the seasoned rice from sticking to your tool and tearing the grains.
- Toasting your own sesame seeds in a dry pan for two minutes transforms them from a garnish into something deeply fragrant and actually noticeable in every bite.