Enjoy the classic California Sushi Roll flavors you love in bowl form! Why waste time rolling when you can simplify your life by making sushi in a bowl? Perfectly steamed and seasoned sushi rice, cucumber, surimi, and avocado come together to make the perfect meal!
Ingredients For California Roll Bowls
- Calrose rice (sushi rice)
- Water
- Rice vinegar
- Salt
- Sugar
- Surimi (imitation crab)
- Nori seaweed sheet
- Avocado
- English cucumber
- Mayonnaise
- Sriracha
- Toasted sesame seeds
- Soy sauce
- Pickled ginger
How To Make California Roll Bowls
Make the rice: place the rice in a colander and rinse it with water until it runs clear. Place the drained rice in a saucepan, add the water, and heat over medium-high heat. Bring to a boil and reduce the heat. Simmer, covered, until all the water has been absorbed, about 15 mins. Remove from heat and let it sit, covered for 15 mins.
Mix the rice vinegar, salt, and sugar in a measuring cup. Transfer the cooked rice to a bowl and use a paddle to break it up. Drizzle the prepared vinegar over the rice and mix until the vinegar is well incorporated and the rice has cooled down. Cover with a damp towel until cooled down completely.
Prepare the bowls: divide the rice, surimi, avocado, and cucumber between 5 bowls. Rice first, toppings over rice.
Mix the mayonnaise with the sriracha and drizzle over the bowls. Top with chopped nori, and toasted sesame seeds, and serve with pickled ginger and soy sauce on the side.
Can I Prepare The Sushi Rice Ahead Of Time?
You can prepare it a few hours in advance and keep it at room temperature, covered with a damp towel, until ready to use.
How Do I Store Leftover California Roll Bowls?
These bowls are best eaten fresh or within a day when stored in an airtight container in the fridge.
Quick & Easy California Roll Bowls For Busy Weeknights
Ingredients
For the rice:
- 2 cups Calrose rice (Japanese sushi rice)
- 2 cups water
- 5 tbsp rice vinegar
- ½ tsp sugar
- ¼ tsp salt
For the bowls:
- 8 oz Surimi (imitation crab), chopped
- 1 large avocado, sliced or chopped
- ½ English cucumber chopped
- 1 sheet nori seaweed, chopped
- ¼ cup mayonnaise
- ½ tbsp sriracha
- Low-sodium soy sauce
- Toasted sesame seeds and pickled ginger for serving
Instructions
- Make the rice: place the rice in a colander and rinse it with water until it runs clear. Place the drained rice in a saucepan, add the water, and heat over medium-high heat. Bring to a boil and reduce the heat. Simmer, covered, until all the water has been absorbed, about 15 mins. Remove from heat and let it sit, covered for 15 mins.
- Mix the rice vinegar, salt, and sugar in a measuring cup. Transfer the cooked rice to a bowl and use a paddle to break it up. Drizzle the prepared vinegar over the rice and mix until the vinegar is well incorporated and the rice has cooled down. Cover with a damp towel until cooled down completely.
- Prepare the bowls: divide the rice, surimi, avocado, and cucumber between 5 bowls. Rice first, toppings over rice.
- Mix the mayonnaise with the sriracha and drizzle over the bowls. Top with chopped nori and toasted sesame seeds, and serve with pickled ginger and soy sauce on the side.
Nutrition
Frequently Asked Questions
Can I Use Real Crab Instead Of Imitation Crab?
Yes, you can use real crab if you like it better than imitation crab.
What Is Calrose Rice?
Also known as sushi rice, Calrose rice is a medium-grain rice that turns sticky when cooked.
Why Should I Rinse Sushi Rice?
You need to rinse the rice to remove the excess starch so it doesn’t turn out overly chewy.
How Do I Make The Sushi Rice?
This rice should be thoroughly rinsed, cooked in water, and seasoned with prepared sushi vinegar.
What Toppings Go Well With California Roll Bowls?
Traditionally, California rolls have avocado, cucumber, imitation crab, and seaweed.
Can I Make The Bowl Spicy?
You can add chili oil and wasabi to the soy sauce before drizzling it over the bowl.
