California Roll Sushi Bowls (Printer-friendly)
Fresh deconstructed sushi bowl with seasoned rice, crab, avocado, cucumber, nori, and spicy mayo.
# What You Need:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1½ tablespoons granulated sugar
05 - 1 teaspoon kosher salt
→ Toppings
06 - 7 oz imitation crab sticks (surimi), shredded or chopped
07 - 1 large avocado, diced
08 - 1 medium cucumber, seeded and diced
09 - 2 sheets roasted nori (seaweed), cut into strips
10 - 2 tablespoons toasted sesame seeds
11 - 2 tablespoons pickled ginger
→ Garnish & Extras
12 - 4 tablespoons Japanese mayonnaise
13 - 2 teaspoons sriracha (optional, for spicy mayo)
14 - ¼ cup soy sauce
15 - Wasabi, to taste
16 - 2 green onions, finely sliced
# How to Make It:
01 - Rinse sushi rice under cold running water until the runoff becomes completely clear. Combine rinsed rice with 2 cups of water in a rice cooker or medium saucepan and cook according to package instructions until tender and water is fully absorbed.
02 - While the rice is still hot, whisk together rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help dissolve the sugar and salt completely. Pour the seasoned vinegar over the hot rice and fold gently using a cutting motion. Allow the rice to cool to room temperature before assembling.
03 - Shred or chop the imitation crab into bite-sized pieces. Dice the avocado and seeded cucumber into uniform cubes. Slice the green onions thinly and cut the nori sheets into thin strips. Set all toppings aside on a tray or individual bowls.
04 - In a small bowl, stir together the Japanese mayonnaise and sriracha until smooth and well combined. Adjust the sriracha amount to your preferred heat level.
05 - Divide the seasoned sushi rice evenly among 4 serving bowls. Arrange the imitation crab, diced avocado, cucumber, nori strips, and pickled ginger on top of the rice in sections. Drizzle with the prepared spicy mayo and sprinkle generously with toasted sesame seeds and sliced green onions.
06 - Serve immediately with soy sauce and wasabi on the side for dipping and seasoning to taste.
# Expert Tips:
01 -
- All the satisfaction of a California roll without the frustration of trying to roll perfect nori wraps.
- Weeknight friendly and endlessly customizable based on whatever is sitting in your fridge.
02 -
- Do not stir the rice aggressively after adding the vinegar seasoning or you will crush the grains into paste instead of keeping them distinct and fluffy.
- Press the avocado with gentle pressure before purchasing because a rock hard avocado will not dice properly and an overripe one will dissolve into the bowl.
03 -
- Place a damp paper towel directly over the bowl of cooling rice to prevent a crusty layer from forming on the surface while you prep toppings.
- Slice the nori strips right before serving because they lose their crispness quickly once exposed to air and moisture from the rice.