Description
California Roll Sushi Bowls are a fresh, easy sushi-inspired meal made with tender imitation crab, seasoned sushi rice, creamy avocado, crisp cucumber, nori, and a drizzle of spicy mayo. Ready in just 23 minutes, this vibrant bowl delivers all the flavor of a classic California roll — no rolling required.
Ingredients
For the Sushi Rice
1 ½ cups dry Calrose sushi rice
2 cups water
¼ cup seasoned rice vinegar
For the Spicy Mayo
¼ cup Japanese mayonnaise
2 teaspoons sriracha
For the Bowls
8 oz imitation crab, chopped
½ cup diced English cucumber
1–2 nori sheets, chopped or crumbled
1 large avocado, sliced
Black sesame seeds
Toasted sesame seeds
Nori furikake
¼ cup low-sodium soy sauce (for serving)
Instructions
Rinse the sushi rice in a mesh strainer until the water runs mostly clear.
Add rice and 2 cups water to a rice cooker and cook according to manufacturer instructions.
Transfer cooked rice to a rimmed baking sheet. Gently fold in seasoned rice vinegar using a rice paddle. Let cool completely.
In a small bowl, mix Japanese mayonnaise and sriracha to make the spicy mayo.
Chop imitation crab and dice the cucumber. Slice the avocado and crumble the nori sheets.
Divide cooled rice among four bowls.
Top with crab, cucumber, avocado, and nori.
Drizzle with spicy mayo and garnish with sesame seeds and furikake.
Serve with soy sauce on the side.
Notes
Best enjoyed fresh; store leftovers in an airtight container for up to 1 day.
For best texture, store toppings separately if meal prepping.
Substitute real lump crab for imitation crab if desired.
Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 402 kcal
- Sugar: 3 g
- Sodium: 1007 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 12 mg