Description
These California roll sushi bowls bring the familiar flavors of a California roll into an easy bowl format with seasoned rice, crab, cucumber, carrots, avocado, nori, soy-vinegar sauce, and spicy mayo. The toppings can be tossed together or arranged in sections over the rice.
Ingredients
- 2 cups dry sushi rice or calrose rice
- 5 tablespoons rice vinegar, divided
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup light mayonnaise or regular mayonnaise
- 1 1/2 tablespoons sriracha
- 1/4 cup low-sodium soy sauce
- 10 ounces 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, plus more if desired
- 1 1/2 tablespoons chopped pickled sushi ginger
- 1 large avocado, peeled and diced
- Black and toasted sesame seeds, for garnish
Instructions
- Rinse and cook the sushi rice or calrose rice.
- In a small saucepan or microwave-safe bowl, heat part of the rice vinegar with the sugar and salt until the sugar and salt dissolve.
- Toss the seasoned vinegar mixture with the cooked rice.
- In a small bowl, mix the mayonnaise and sriracha until smooth.
- In another small bowl, mix the low-sodium soy sauce with the remaining rice vinegar.
- In a large bowl, gently toss together the crab, cucumber, carrots, nori, pickled sushi ginger, and avocado. For a sectioned bowl style, keep the ingredients separate instead.
- Divide the seasoned rice among 5 serving bowls.
- Add the crab mixture over the rice, or arrange the crab, cucumber, carrots, nori, ginger, and avocado in sections.
- Drizzle each bowl with the soy-vinegar mixture and spicy mayo.
- Garnish with black and toasted sesame seeds. Serve right away.
Notes
- This recipe is a simplified, deconstructed version of California roll flavors.
- The toppings can be tossed together or layered separately over the rice.
- Add the sauces after assembling the bowls so the toppings stay fresh and not overly wet.
- Use imitation crab or lump crabmeat, depending on preference.
- Avocado is best added close to serving because it can brown after cutting.
- Storage, reheating, and freezing instructions are not provided.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch / Meal Prep