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+ servings
a deconstructed california sushi roll rice bowl.
5 from 7 votes

California Roll Sushi Bowls

Easy California Roll Sushi Bowls feature perfectly cooked Japanese sushi rice, imitation crab, bright veggies, and spicy sriracha mayo sauce.
Author Diana
Servings 4 Bowls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Equipment

Ingredients

For the rice

  • 2 cups (400 grams) sushi rice like Japanese Calrose rice, uncooked
  • 2 cups (480 ml) water
  • 3 tablespoon (50 ml) rice vinegar
  • 2 tablespoons granulated sugar
  • ¾ teaspoon salt

For the spicy mayo

  • ¼ cup (60 grams) mayonnaise preferably Japanese mayo like kewpie
  • 1 tablespoon sriracha sauce

For the bowl

  • 8 ounces (225 grams) imitation crab chopped into bite-size pieces
  • 1 cup (120 grams) sliced or diced cucumber
  • 1 avocado peeled, pitted, and diced
  • 1 small carrot grated
  • 1-2 nori sheets chopped or crumbled
  • 1 tablespoon sesame seeds a mix of toasted sesame seeds, and black sesame seeds
  • ¼ cup (60 ml) low-sodium soy sauce

Instructions

  • To cook the rice, start by washing it very well. Using a fine mesh strainer, rinse the rice under cool running water for 2 minutes, or until the water runs clear. Drain the rice.
  • Combine the drained rice with water in a saucepan, bring to a boil, cover with the lid and reduce the heat to low, and simmer for 15 minutes without removing the lid. Remove from heat, and do not touch it for 5 minutes. Then remove the lid and fluff it with a wooden spoon.
  • In a small bowl or jug, combine the sushi rice seasoning (rice vinegar, sugar, and salt). If needed, warm the mixture in the microwave or over the stove so that the sugar is fully dissolved.
  • Add the mixture to the rice, and stir with a wooden spoon. Set aside, and allow to cool a little.
  • To make the spicy mayo, in a small bowl combine the mayo with sriracha, and set aside.
  • To assemble the bowl, divide the rice between 4 bowls, and top with crab, cucumber, avocado, carrot, and nori sheets. Sprinkle with sesame seeds, and drizzle with spicy mayo.
  • Serve with soy sauce on the side.

Notes

  • Follow the rice cooking instructions given here, especially if you've never cooked sushi rice before. It's very important to rise the rise thoroughly, and to avoid opening the pot lid until the time is up!
  • Stir the rice with a wooden spoon rather than a metal one so that you don't break it up too much.
  • Instead of imitation crab meat, feel free to use actual crab, or poached shrimp instead. I've also made this with poached salmon.
  • Serve soy sauce on the side, that way everyone can add as much as they like. You might also like to have some wasabi, pickled ginger, or homemade ginger sauce on the side too.
  • It's best to enjoy sushi bowls the same day that you make them. Sushi rice can get dry or mushy when you refrigerate it but can be held at room temperature for up to a few hours. 

Nutrition

Calories: 631kcal | Carbohydrates: 100g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 1531mg | Potassium: 485mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2692IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg