Name: California Sushi Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 1/2 cups dry Calrose sushi rice; 2 cups water; 1/4 cup seasoned rice vinegar (Marukan); 1/4 cup Japanese mayonnaise; 2 teaspoons sriracha; 8 oz imitation crab meat, chopped into small pieces; 1/2 cup diced English cucumber; 1-2 nori sheets, chopped or crumbled into small pieces; 1 large avocado, peeled and sliced; Black and toasted sesame seeds, for garnish; 1/4 cup low-sodium soy sauce, for serving; Nori furikake, for garnish

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Introduction

California Sushi Bowls offer all the delicious flavors of sushi in a simple, bowl-friendly format. This recipe combines fluffy sushi rice, creamy avocado, and flavorful crab with a spicy mayo drizzle for an easy, satisfying meal.

A white bowl filled with four main layers neatly arranged side by side: finely chopped cucumber pieces that are light green with a fresh texture on the left, next to a fluffy layer of white rice sprinkled with green and black sesame seeds and herbs in the center, then small cubes of pink and white crab meat on the upper right, and a row of thinly sliced avocado with smooth green tones curving along the edge. Light orange creamy sauce is drizzled evenly over all the ingredients, and the bowl sits on a white marbled surface with black sesame seeds scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups dry Calrose sushi rice
2 cups water
1/4 cup seasoned rice vinegar (Marukan)
1/4 cup Japanese mayonnaise
2 teaspoons sriracha
8 oz imitation crab, chopped into small pieces
1/2 cup diced English cucumber
1–2 nori sheets, chopped or crumbled into small pieces
1 large avocado, peeled and sliced
Black and toasted sesame seeds (for garnish)
1/4 cup low-sodium soy sauce (for serving)
Nori Furikake (optional, for garnish)

Instructions

Step 1: Rinse the sushi rice in a mesh strainer until the water runs clear. Add the rinsed rice and 2 cups of water to a rice cooker and start cooking.
Step 2: When the rice is done, transfer it to a rimmed baking sheet to cool slightly.
Step 3: Gently fold 1/4 cup seasoned rice vinegar into the warm rice using a rice paddle or spatula, taking care not to mash the grains. Allow the rice to cool completely.
Step 4: Prepare the spicy mayonnaise by mixing 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha until smooth.
Step 5: Chop the imitation crab and dice the cucumber. crumble or chop the nori sheets into small pieces.
Step 6: Assemble your bowl by adding a layer of cooled sushi rice, then topping with crab, cucumber, and sliced avocado. Drizzle with spicy mayo, sprinkle with nori, sesame seeds, and furikake.
Step 7: Serve with low-sodium soy sauce on the side for dipping or drizzling.

Tips & Variations

Use fresh crab or cooked shrimp instead of imitation crab for a more authentic flavor.
For added crunch, include sliced radishes or shredded carrots in the bowl.
Adjust the sriracha amount in the spicy mayo to match your preferred spice level.
Try substituting Japanese mayonnaise with regular mayo mixed with a splash of rice vinegar if unavailable.

Storage

Store any leftover sushi bowls components separately in airtight containers in the refrigerator for up to 2 days. Once assembled with avocado, the bowl is best eaten immediately to prevent browning. Reheat rice gently in the microwave before assembling if desired. Avoid reheating the entire bowl as the avocado and fresh ingredients are best fresh.

How to Serve

A white bowl filled with four neat sections of food: the back left has small, square pieces of white and red crab meat, the front left contains green cucumber chunks, the middle right is a bed of white rice sprinkled with green herbs and black sesame seeds, and the far right has sliced avocado fanned out in a curve. The whole bowl is drizzled with a light orange creamy sauce. The bowl sits on a white marbled surface with some scattered black sesame seeds around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

While sushi rice or Calrose rice is preferred for its sticky texture, you can use short-grain rice as a substitute. Long-grain rice tends to be less sticky and may not hold together as well.

Is there a vegan version of this sushi bowl?

Yes! Replace the imitation crab with marinated tofu or seasoned tempeh, and use vegan mayo with sriracha to make a plant-based spicy drizzle.