Quick California Roll Sushi Bowls: Deconstructed Delight (Print Version)
Craving California Roll Sushi Bowls? Enjoy this simple, deconstructed recipe. Get all the sushi flavor without the fuss, perfect for weeknight meals.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-American Fusion
Dietary: Pescatarian
# Ingredients:
→ Sushi Bowl Base
01 -
2 cups sushi rice, rinsed well
02 -
2 ½ cups water
03 -
¼ cup rice vinegar
04 -
1 tbsp sugar
05 -
½ tsp salt
→ Creamy Krab Mix
06 -
8 oz imitation crab (surimi), shredded
07 -
½ cup mayonnaise
08 -
1 tsp soy sauce (or tamari)
→ Fresh Toppings
09 -
1 large cucumber, diced
10 -
2 ripe avocados, diced
→ Flavorful Drizzle & Garnish
11 -
2 tbsp toasted sesame seeds
12 -
4 sheets nori (seaweed snacks), crumbled
13 -
Sriracha or sriracha mayo (optional, for serving)
14 -
Extra soy sauce (for serving)
# Instructions:
01 -
First up, get that sushi rice rinsed! I put it in a fine-mesh sieve and run cold water over it, swirling with my hand until the water runs clear. Honestly, this step is crucial for non-sticky rice. Then, cook it according to package directions, usually 1 part rice to 1.25 parts water. While it's cooking, I usually get distracted by a podcast, but keep an eye on it! Once done, let it steam, covered, for 10 minutes, then fluff it up with a fork. It should smell perfectly starchy and warm.
02 -
While the rice is still warm (this is where it absorbs the flavor best!), transfer it to a large bowl. Drizzle in the rice vinegar and a pinch of sugar and salt. Gently fold it in with a rice paddle or a spoon. Don't mash it, just gently separate the grains. I always taste a tiny bit here to make sure the seasoning is just right – sometimes I add a little more vinegar if it feels bland. This step really gives our Easy California Roll Sushi Bowls their authentic sushi flavor.
03 -
Shred the imitation crab sticks into a medium bowl. I like to use my fingers for this to get really fine strands, it makes for a better texture. Add the mayonnaise and a tiny dash of soy sauce. Mix it all together until the crab is coated and creamy. This is where the magic happens! I've accidentally added too much mayo before and it was a bit soupy, so go easy and add more if needed. It should be moist but not swimming.
04 -
Dice the cucumber and avocado into small, bite-sized pieces. I try to make them roughly the same size as the crab shreds for consistency in every bite of these California Roll Sushi Bowls. If your avocado isn't quite ripe, a little trick I learned is to put it in a paper bag with a banana for a day or two. Works wonders!
05 -
Now for the fun part! Grab your favorite bowls. Start with a generous scoop of seasoned sushi rice as your base. Then, artfully arrange spoonfuls of the creamy krab mix, diced cucumber, and avocado over the rice. This is where you can get creative and make it look pretty, or just pile it on if you're starving – no judgment here!
06 -
Sprinkle those toasted sesame seeds generously over everything. If you like, crumble some nori seaweed snacks on top for extra crunch and flavor. For a little heat, drizzle some sriracha mayo over the top. Serve immediately and enjoy your delicious, deconstructed California Roll Sushi Bowls! The flavors should be fresh, creamy, and slightly tangy – just like the real deal.
# Notes:
01 -
Don't skip rinsing the rice; it's the secret to fluffy, separate grains, I learned this the hard way!\nStore rice and krab mix separately for best results, and add avocado fresh for optimal texture.\nCanned tuna (drained and flaked) can sub for imitation crab in a pinch, I've tried it!\nServe with a side of miso soup and a good rom-com for the ultimate cozy night in.
# Equipment Needed:
01 -
Rice cooker or saucepan
02 -
fine-mesh sieve
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
cutting board
06 -
sharp knife
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 15g