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California Roll Sushi Bowls

California Roll Sushi Bowls

These California Roll Sushi Bowls are packed with savory, spicy, and umami flavors. A healthy Asian-inspired dish, it’s made with imitation crab, veggies, Sriracha mayo, and topped with sesame seeds.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 4 bowls
Course: Appetizer, Main Course
Cuisine: Asian, Japanese
Calories: 402
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups dry Calrose Sushi Rice
  • 2 cups water
  • 1/4 cup seasoned rice vinegar Marukan
  • 1/4 cup Japanese mayonnaise
  • 2 teaspoons sriracha
  • 8 oz imitation crab chopped into small pieces
  • 1/2 cup diced English cucumber
  • 1-2 sheets nori chopped or crumbled into small pieces (add more if you’d like)
  • 1 large avocado peeled and sliced
  • Black and toasted sesame seeds for garnish
  • 1/4 cup low-sodium soy sauce for serving
  • Nori Furikake for garnish

Method
 

Instructions
  1. Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
  2. Once the rice is cooked, transfer it to a rimmed baking sheet. Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in using a rice paddle. Be gentle with the rice and do not mash it. Let the rice cool completely.
  3. Make the spicy mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha. Stir well and set aside.
  4. Chop 8 ounces of imitation crab meat and 1/2 cup of English cucumber into small, bite-sized pieces. Crumble or chop the nori sheets.
  5. Peel and slice the avocado.
  6. Assemble the bowls: Add the cooled sushi rice to each bowl. Top with the chopped imitation crab, cucumber, and sliced avocado.
  7. Drizzle generously with the prepared spicy mayonnaise. Sprinkle with crumbled nori, black and toasted sesame seeds, and furikake for garnish. Serve immediately with soy sauce on the side.

Notes

Once you’ve put the California Sushi Bowl together, it can only last for about a day, stored in the refrigerator in an airtight container. The ingredients, besides the mayo and rice, have to be eaten soon after they are chopped and assembled because they will brown and become soggy otherwise.