California Roll Sushi Bowls

Name: California Roll Sushi Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 serving
Ingredients: 2 cups dry sushi rice; 5 Tbsp rice vinegar; 2 Tbsp granulated sugar; 1/2 tsp salt; 1/4 cup light mayonnaise; 1 1/2 Tbsp Sriracha; 1/4 cup low-sodium soy sauce; 10 oz imitation crab or lump crabmeat; 1 1/2 cups diced English cucumber; 3/4 cup roughly chopped matchstick carrots; 1 nori sheet; 1 1/2 Tbsp chopped pickled sushi ginger; 1 large avocado; black and toasted sesame seeds

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
5
Course
Main Course
Cuisine
American

California Roll Sushi Bowls

Iris Warren

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All the flavors of the traditional California Roll in a simplified deconstructed version! Seasoned sushi recipe is layered together with crab, nori, fresh veggies and sriracha mayo for one crave-able bowl you'll want to make again and again!

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Ingredients

Servings

2 cups dry sushi rice or calrose rice
5 Tbsp rice vinegar , divided
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup light mayonnaise or regular mayonnaise
1 1/2 Tbsp Sriracha
1/4 cup low-sodium soy sauce
10 oz imitation crab or lump crabmeat , torn or chopped into small bite size pieces
1 1/2 cups diced English cucumber
3/4 cup roughly chopped matchstick carrots
1 nori sheet , chopped or crumbled into small pieces (add more if you'd like)
1 1/2 Tbsp chopped pickled sushi ginger
1 large avocado , peeled and diced
black and toasted sesame seeds , for garnish

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Instructions

Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained).
Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 10 minutes.
Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
In a small mixing bowl whisk together mayonnaise with sriracha. Transfer to a sandwich size resealable bag. Set aside.
Separately in a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside.
In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado OR keep it separate and just divide chopped ingredients into sections over a rice layer in serving bowls.
Divide prepared rice among 4 or 5 bowls. Top with crab mixture.
Spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag and drizzle sriracha mayo over each serving. Serve shortly after preparing (the avocado will start to brown).