Description
This California Roll Sushi Bowl is a fresh, deconstructed take on the classic sushi roll, combining seasoned sushi rice with imitation crab, fresh cucumber, carrots, avocado, and a spicy sriracha mayo drizzle. Ready in just 40 minutes, it’s perfect for a flavorful, no-fuss meal that captures the essence of sushi without the rolling.
Ingredients
Rice and Seasoning
- 2 cups dry sushi rice (or calrose rice)
- 5 Tbsp rice vinegar (divided)
- 2 Tbsp granulated sugar
- 1/2 tsp salt
Sauces
- 1/4 cup light mayonnaise (or regular mayonnaise)
- 1 1/2 Tbsp sriracha
- 1/4 cup low-sodium soy sauce
Fillings and Toppings
- 10 oz imitation crab or lump crabmeat (torn or chopped into small bite-size pieces)
- 1 1/2 cups diced English cucumber
- 3/4 cup roughly chopped matchstick carrots
- 1 nori sheet (chopped or crumbled into small pieces; add more if desired)
- 1 1/2 Tbsp chopped pickled sushi ginger
- 1 large avocado (peeled and diced)
- Black and toasted sesame seeds (for garnish)
Instructions
- Rinse the rice: Place rice in a fine mesh strainer and rinse under cold water until water runs clear, about 2 minutes. Tap the bottom of the strainer with the palm of your hand until water no longer drips, ensuring it is well drained.
- Cook the rice: Transfer rinsed rice to a medium saucepan with 2 1/4 cups water. Bring to a full boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove the pan from heat, keep covered, and let the rice rest for 10 minutes.
- Prepare the vinegar seasoning: While rice rests, combine 4 Tbsp rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat and whisk until sugar dissolves. Remove from heat and let cool. Pour this mixture over the cooked rice and toss gently to coat evenly.
- Make the sriracha mayo: In a small bowl, whisk together mayonnaise and sriracha. Transfer mixture to a sandwich-size resealable bag and set aside.
- Mix the soy sauce dressing: In another small bowl, whisk together soy sauce and the remaining 1 Tbsp rice vinegar. Set aside.
- Combine the fillings: In a large bowl, gently toss together crab meat, diced cucumber, chopped carrots, crumbled nori, pickled sushi ginger, and diced avocado. Alternatively, you can keep ingredients separate to arrange in sections over the rice later.
- Assemble the bowls: Divide the seasoned rice evenly among 4 or 5 bowls. Top each bowl with the crab and vegetable mixture.
- Finish with sauces and garnish: Drizzle the soy sauce mixture over each serving. Cut a small corner off the sriracha mayo bag and drizzle the spicy mayo atop each bowl. Garnish with black and toasted sesame seeds. Serve immediately to enjoy avocado at its freshest before it browns.
Notes
- Rinsing sushi rice is essential to remove excess starch and achieve the perfect texture.
- Letting the rice rest after cooking allows steam to evenly distribute moisture for fluffier rice.
- The sriracha mayo can be adjusted in spice level by adding more or less sriracha.
- Imitation crab can be substituted with real crab meat or cooked shrimp if preferred.
- This bowl is best served immediately due to avocado browning, but can be prepped ahead by keeping avocado separate.
- Use low-sodium soy sauce to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bowls
- Method: Stovetop
- Cuisine: Japanese
