Description
California Sushi Bowls offer a fresh, deconstructed take on classic sushi. Featuring seasoned sushi rice, creamy avocado, crunchy cucumber, and flavorful imitation crab, this bowl is drizzled with a spicy mayo and garnished with nori and sesame seeds. Perfect for a quick, satisfying meal that captures the essence of sushi without the rolling.
Ingredients
Scale
Rice and Seasoning
- 1 1/2 cups dry Calrose sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar (Marukan)
Spicy Mayonnaise
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
Main Ingredients
- 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
Garnishes and Serving
- Black and toasted sesame seeds (for garnish)
- 1/4 cup low-sodium soy sauce (for serving)
- Nori furikake (for topping)
Instructions
- Rinse and Cook Rice: Rinse 1 1/2 cups sushi rice thoroughly in a mesh sifter until the water runs clear. Transfer the rinsed rice to a rice cooker with 2 cups of water and start cooking.
- Transfer and Season Rice: When the rice has finished cooking, spread it evenly on a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in with a rice paddle, being careful not to mash the grains. Allow the rice to cool completely.
- Prepare Spicy Mayo: In a small bowl, combine 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha until smooth and spicy.
- Chop Ingredients: Chop 8 ounces of imitation crab into small pieces. Dice 1/2 cup of English cucumber. Crumble or chop 1-2 sheets of nori into small pieces.
- Assemble the Bowl: Place the cooled sushi rice into bowls. Top with chopped crab, diced cucumber, and sliced avocado. Drizzle spicy mayo over the top.
- Garnish and Serve: Sprinkle chopped nori, black and toasted sesame seeds, and nori furikake over the bowls. Serve with low-sodium soy sauce on the side to taste.
Notes
- Use a rice paddle or wooden spoon to gently fold in the vinegar to keep the rice from becoming mushy.
- Adjust sriracha amount to taste for a milder or spicier mayo.
- Substitute imitation crab with cooked real crab or cooked shrimp for a seafood variation.
- For a vegan version, replace imitation crab with marinated tofu and use vegan mayo.
- Serve immediately after assembly for best texture, or refrigerate components separately to keep freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rice cooking and assembly
- Cuisine: Japanese/American fusion
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: California Sushi Bowl, sushi rice bowl, imitation crab recipe, spicy mayo, sushi bowl vegan option, easy sushi bowl
