California Roll Sushi Bowls (Printable)

Deconstructed California roll on seasoned sushi rice with crab, avocado, cucumber, nori and spicy mayo.

# What You'll Need:

→ Sushi Rice

01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt

→ Toppings

06 - 7 ounces imitation crab sticks (surimi), shredded or roughly chopped
07 - 1 large avocado, sliced
08 - 1 medium cucumber, thinly sliced or julienned
09 - 2 sheets nori, cut into thin strips or small squares
10 - 2 tablespoons toasted sesame seeds
11 - 4 tablespoons mayonnaise (preferably Kewpie)
12 - 1 tablespoon sriracha (optional, for spicy mayo)
13 - 1 small carrot, julienned (optional)
14 - Pickled ginger, for serving
15 - Soy sauce, for serving

# How-To Steps:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt until fully dissolved. Gently fold the mixture into the cooked rice using a folding motion, being careful not to mash the grains. Allow the rice to cool to room temperature.
03 - In a small bowl, combine mayonnaise and sriracha. Stir until smooth and well blended. Set aside.
04 - Divide the seasoned sushi rice among four serving bowls. Arrange imitation crab, sliced avocado, cucumber, julienned carrot if using, and nori strips attractively over each bed of rice.
05 - Drizzle each bowl with spicy mayo and sprinkle generously with toasted sesame seeds. Serve immediately with pickled ginger and soy sauce on the side.

# Expert Advice:

01 -
  • You get every single flavor of a California roll without the frustration of nori tearing and rice spilling everywhere.
  • It comes together in forty minutes flat, which makes it a realistic Tuesday dinner rather than a weekend project.
02 -
  • Do not skip the rinsing step or your rice will be gummy and gluey instead of glossy and tender.
  • Folding the vinegar mixture into hot rice rather than cold rice helps it absorb evenly without turning mushy.
03 -
  • Fan the rice while folding in the vinegar mixture to cool it faster and give it that signature glossy sheen.
  • A squeeze bottle for the spicy mayo gives you those clean restaurant style drizzles that make the bowl look as good as it tastes.

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