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If you love a classic California Sushi Roll, you’ll love this California Sushi Bowl recipe! Made with all the same classic flavors, except it’s easier to make and can be customized to your liking.
California SUSHI BOWL RECIPE
The next time you don’t feel like going through the hassle of rolling your own sushi rolls at home, these California Sushi Bowls come in handy. You get all the same satisfying flavors as you would in a classic California roll such as tangy sushi rice, tender crab, creamy avocado slices, crunchy cucumber, and seaweed.
These Sushi Bowls are perfect for an easy lunch, dinner, and takes minutes to assemble and you can customize each bowl with your favorite base, protein, sauces, fresh vegetables, and toppings.
One of my favorite things about making these bowls is you don’t have to make it look perfect since it’s basically a deconstructed sushi roll. Whenever you get a sushi craving, you can just whip up these bowls and you’ll feel instantly satisfied.
Why You’ll Love This Recipe
- Cooked white rice: Prepare according to package instructions, or prepare in a rice cooker. I prefer sushi short-grain rice for this recipe but you could use just about any kind of rice. This is a key ingredient since the bed of sushi rice gets topped with all the sushi components.
- Seasoned rice vinegar: This will help flavor the rice to give it the same flavor as the rice that’s used for sushi rolls. Seasoned rice vinegar has added sugar in it and can be found at most grocery stores.
- Salt: Helps flavor the seasoned rice.
- Imitation crab meat: You could also use real crab meat if you wish. See below for a list of other protein alternatives and ideas.
- Cucumber: I always recommend removing the seeds so the cucumbers don’t get too watery, you can use a Japanese cucumber or English cucumber.
- Avocado: Sliced or cubed.
- Seaweed: This is a must when I make my bowls because it really makes this recipe taste like sushi. I cut up nori sheets (dried seaweed) or use the packaged seaweed snacks. You can find both at most grocery stores.
- Spicy sriracha mayo: Make your own with spicy mayo sauce from scratch or buy it premade. Yum Yum sauce (Japanese mayo) or reduced-sodium soy sauce also makes a great addition or alternative. If you want your sauce to be extra spice, add more sriracha sauce.
how to make a sushi rice bowl
Season Sushi Rice: In a small bowl, whisk together the vinegar and salt. Pour on top of cooked rice and stir.
Assemble Sushi Rice Bowls: Assemble the sushi bowls by dividing the rice into 2 serving bowls, or 4 small bowls. Add crab, cucumbers, avocado, furikake and seaweed.
Top With Spicy Mayo: To make the spicy mayo, mix together mayo and sriracha. Drizzle as much or as little over the sushi bowls. Serve with a side of soy sauce (optional) Enjoy!
Sushi rice bowl add-ins
- Brown rice or quinoa
- Mixed greens or a salad
- Sushi grade fish
- Fresh shelled edamame beans
- Fresh jalapeño slices
- Crushed macadamia nuts or kukui nuts
- White sesame seeds or black sesame seeds
- Shredded carrots
- Chili paste
- Green onion
- Thinly sliced red onions
- Pickled ginger
- Cubed mango
- Red cabbage
- Seaweed salad
- Add the spicy mayonnaise on the side: If you want your Sushi Bowls to be mild, or not too spicy, omit the spicy mayonnaise and serve it on the side. This will allow you to control the spiciness.
- Crab alternatives: Instead of imitation crab, lump crab meat can be used. If you didn’t want to use crab try cooked shrimp, raw sushi-grade tuna, canned tuna (make sure to drain as much liquid as possible), tofu, cooked or raw salmon, smoked salmon, cooked scallops, or cod.
- Base alternatives: Instead of white rice you could use brown rice, multigrain rice, cauliflower rice, quinoa, lettuce, or salad.
- Seaweed wrap: Place all of the ingredients for the Sushi Bowls in a seaweed wrap if you want to enjoy it more like a sushi roll instead.
- Vegetarian Sushi Bowls: If you wanted to make this without any seafood you can. Load these bowls with crunchy vegetables, tofu, and top with your favorite sauces.
leftovers & storage
Store any leftovers in an airtight container for up to 1 day. The Sushi Rice Bowls won’t keep for too long because the rice will harden once it’s refrigerated and the avocado will start to brown. Eating these fresh and within a few hours is always best.
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California Sushi Bowl Recipe
- 3 cups cooked white rice
- 1/2 tablespoon seasoned rice vinegar
- 1/4 teaspoon salt
- 8 ounces imitation crab meat
- 1/2 cup chopped cucumber seeds removed
- 1 avocado sliced or cubed
- furikake optional
- seaweed cut into strips optional
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- In a small bowl, whisk together the vinegar and salt. Pour on top of cooked rice and stir.
- Assemble the sushi bowls by dividing the rice into 2 large bowls, or 4 small bowls. Add crab, cucumbers, avocado, furikake and seaweed.
- To make the spicy mayo, mix together mayo and sriracha. Drizzle as much or as little over the sushi bowls. Enjoy!