California Roll Sushi Bowls (Print View)
Fresh deconstructed California roll with crab, avocado, cucumber, and seasoned rice in bowl form.
# 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, cut into strips
10 - 2 tablespoons toasted sesame seeds
11 - 2 tablespoons pickled ginger
→ Garnish & Sauces
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 Steps:
01 - Rinse sushi rice under cold running water until the runoff runs completely clear. Combine the rinsed rice with 2 cups of water in a rice cooker or saucepan and cook according to package directions until tender and water is fully absorbed.
02 - While the rice is still hot, whisk together the rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to help dissolve the solids, then pour the mixture evenly over the hot rice. Fold gently with a spatula until evenly coated and let cool to room temperature.
03 - Shred or chop the imitation crab into bite-size pieces. Dice the avocado and seeded cucumber. Slice the green onions thinly and cut the nori sheets into thin strips. Set everything aside.
04 - Combine the Japanese mayonnaise with the sriracha in a small bowl and stir until smooth. Adjust the sriracha amount to your preferred heat level.
05 - Divide the seasoned sushi rice evenly among 4 bowls. Arrange the crab, avocado, cucumber, nori strips, and pickled ginger over each portion. Drizzle with the spicy mayo and sprinkle with toasted sesame seeds and sliced green onions.
06 - Serve immediately with soy sauce and wasabi on the side for dipping.
# Expert Hints:
01 -
- All the satisfaction of sushi night without the rolling anxiety or special equipment.
- It comes together in under forty minutes and tastes like something you would pay sixteen dollars for at a trendy lunch spot.
02 -
- Season the rice while it is still hot or the vinegar mixture will not absorb properly and your rice will taste flat.
- Dice the avocado right before assembly because it browns quickly and nothing ruins the look of a sushi bowl faster than brown spots.
03 -
- Fan the rice while you mix in the seasoning and it will develop a beautiful glossy sheen that makes every bowl look professional.
- Toasting store bought sesame seeds in a dry pan for two minutes transforms them from a bland garnish into something genuinely fragrant.