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California Sushi Bowls Recipe

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★★★★★

4.5 from 52 reviews

California Sushi Bowls are a fun and easy deconstructed sushi option that combines seasoned sushi rice with creamy avocado, crunchy cucumber, flavorful imitation crab, and a spicy mayo drizzle. This no-fuss bowl captures the classic flavors of California roll sushi without the need for rolling. Garnished with nori, sesame seeds, and furikake, it’s perfect for a quick, fresh, and customizable meal at home.

Ingredients

Scale

Rice

  • 1 1/2 cups dry Calrose sushi rice
  • 2 cups water
  • 1/4 cup seasoned rice vinegar (Marukan)

Spicy Mayo

  • 1/4 cup Japanese mayonnaise
  • 2 teaspoons sriracha

Toppings

  • 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

Instructions

  1. Rinse and Cook Rice: Rinse 1 1/2 cups of sushi rice thoroughly in a mesh sifter until the water runs clear to remove excess starch. Add the rinsed rice and 2 cups of water to a rice cooker and start the cooking process.
  2. Transfer and Season Rice: Once the rice is fully cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in using a rice paddle, being careful not to mash or break the grains. Allow the rice to cool completely before assembling the bowl.
  3. Prepare Spicy Mayo: In a small bowl, combine 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha. Mix until smooth and creamy to create the spicy mayo sauce.
  4. Chop Toppings: Chop 8 ounces of imitation crab meat into small pieces. Dice 1/2 cup of English cucumber. Crumble or chop 1-2 nori sheets into small bits for added texture and flavor.
  5. Assemble the Bowl: Place the cooled seasoned sushi rice into serving bowls. Top with the chopped imitation crab, diced cucumber, and sliced avocado. Drizzle the spicy mayo evenly on top.
  6. Garnish and Serve: Sprinkle chopped nori, black and toasted sesame seeds, and nori furikake over the assembled bowl. Serve immediately with 1/4 cup low-sodium soy sauce on the side for dipping or drizzling.

Notes

  • Use Calrose sushi rice for the best authentic texture and stickiness.
  • Letting the rice cool completely before assembling prevents soggy ingredients.
  • Adjust sriracha quantity to your preferred spice level in the spicy mayo.
  • Feel free to add other toppings like sliced radish, edamame, or pickled ginger for extra flavor.
  • The recipe is naturally gluten-free if using gluten-free soy sauce.

Keywords: California Sushi Bowl, sushi bowl, imitation crab recipe, spicy mayo sushi, Japanese rice bowl, no-roll sushi, easy sushi bowl

Find it online: https://amayaharis.com/california-sushi-bowls-recipe/