California Roll in a Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 bowls
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Calories
504 kcal
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Course
Main Course
California Roll in a Bowl
Description
This deconstructed sushi bowl begins by rinsing and cooking sushi rice, which is seasoned with rice vinegar to provide the characteristic sushi rice tang and shine. After cooling, the rice forms the base for toppings including diced avocado, imitation crab meat, and crisp cucumber. The combination provides creamy, savory, and fresh flavors typical of a California roll.
A mayonnaise and sriracha sauce is whisked together to create a spicy, creamy dressing drizzled over the bowl to add richness and heat. Garnishes such as sesame seeds, sliced green onions, and nori furikake seasoning add texture and umami notes reminiscent of traditional sushi rolls.
This bowl is convenient to prepare without rolling sushi and can be adapted using a rice cooker or alternative rice types for personal preference. It can serve as a quick, flavorful lunch or light dinner with familiar sushi flavors.
Notes mention options to adjust spiciness, swap cucumbers, or use brown or cauliflower rice for dietary modifications.
Ingredients
- 1 cup sushi rice or other short grain rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 large avocado diced
- 8 ounces imitation crab diced
- 1 cup English cucumber diced
- ½ cup mayonnaise
- 2 teaspoons sriracha
- sesame seeds sliced green onions, and/or Nori Furikake, for garnish
Instructions
- Rinse the rice under cold water for 30 seconds until the water runs clear. (I use a mesh strainer to do this)
- Add the rice and water to a medium pot and and bring a boil over medium-high heat.
- Cover and reduce the heat to low and simmer for 18-20 minutes until the water is absorbed
- Add the cooked rice to a large bowl and drizzle with the rice vinegar then stir to combine.
- Set the rice aside and cool completely.
- Whisk together the mayonnaise and sriracha in a small bowl. If desired, add in a tablespoon of water to thin the sauce.
Assembling the Sushi Bowls
- Divide the rice between four bowls. Top with avocado, imitation crab, and diced cucumber.
- Drizzle the spicy mayo over top.
- Garnish with soy sauce, sesame seeds, green onion, or nori furikake seasoning.
Notes
- Rinse rice under cold water until clear to remove excess starch for better texture.
- Rice cooker can be used to prepare rice according to its instructions.
- Sushi rice in the Asian grocery aisle is preferred; brown or cauliflower rice may be used for variation.
- English or Persian cucumbers are preferred for fewer seeds, but any cucumber works.
- Japanese mayo is recommended; regular mayo is acceptable.
- Adjust sriracha amount in the mayo sauce to suit spice tolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 504kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 560mg | 23% |
| Potassium | 326mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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