California Roll Sushi Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Course
Main Course
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Cuisine
American
California Roll Sushi Bowls
Description
The California Roll Sushi Bowls recipe uses sushi rice cooked and seasoned with a mixture of rice vinegar, sugar, and salt to create a seasoned base reminiscent of sushi. The rice is allowed to cool and is then topped with ingredients typical of a California roll, including imitation crab meat, diced cucumber and avocado, julienned carrots, pickled sushi ginger, and crumbled nori. The toppings balance freshness, creaminess, tang, and umami.
A spicy mayonnaise sauce made from mayonnaise and sriracha adds a creamy texture and a touch of heat, which complements the mild sweetness of the crab and the acidity of the vinegar-seasoned rice. Soy sauce mixed with vinegar provides an additional dipping or drizzling option to enhance the bowl’s flavor.
This bowl format simplifies the eating experience of a California roll into a versatile dish that can be served as lunch or light dinner. Toasted black and white sesame seeds add texture and a subtle nutty note to finish the dish.
Ingredients
- 2 cups sushi rice or calrose rice, dry
- 5 Tbsp rice vinegar , divided
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1/4 cup mayonnaise or regular mayonnaise, light
- 1 1/2 Tbsp sriracha
- 1/4 cup soy sauce low-sodium
- 10 oz imitation crab torn or chopped into small bite size pieces, or lump crabmeat
- 1 1/2 cups cucumber English, diced
- 3/4 cup carrot roughly chopped, matchstick
- 1 nori sheet , chopped or crumbled into small pieces (add more if you'd like)
- 1 1/2 Tbsp pickled sushi ginger chopped
- 1 avocado peeled and diced, large
- black sesame seed for garnish, toasted
- sesame seed for garnish, toasted
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).
User Reviews
Overall Rating
5
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