These California Roll Sushi Bowls are a delightful combination of savory, spicy, and umami flavors. This healthy, Asian-inspired meal incorporates imitation crab, fresh vegetables, Sriracha mayo, and is garnished with sesame seeds.
Recipe Details
I am a huge fan of these California Roll Sushi Bowls. They are light, tasty, and offer a wonderful mix of flavors and textures. Essentially, they are deconstructed sushi rolls that you can easily whip up at home. Once you try one, you’ll want to make them every chance you get!
- TASTE: The bowl features sweet and tangy sushi rice, delectable imitation crab, and fresh vegetables.
- TEXTURE: The crispness of the cucumber pairs beautifully with the soft crab and creamy avocado, all drizzled with a rich spicy mayo, making this sushi bowl simply extraordinary.
- TIME: The preparation and cooking time will be just over 20 minutes.
- EASE: This recipe provides clear instructions on how to prepare your own sushi rice, ensuring a hassle-free cooking experience.
What You’ll Need
Ingredient Notes
- Calrose sushi rice: This short-grain rice is quite starchy and becomes sticky when cooked.
- Seasoned rice vinegar (Marukan): It imparts a balanced sweet and tangy flavor to the rice.
- Japanese mayonnaise: This mayo is richer, tangier, and sweeter than regular mayonnaise.
- Sriracha: This element adds kick to the mayo.
- Imitation crab: This is actually a cooked fish shaped to look like crab, providing a denser texture.
- Nori sheets: Used for sushi making, these sheets of seaweed add a unique flavor to the bowl.
- Black and toasted sesame seeds: These seeds offer a subtle nuttiness.
- Low-sodium soy sauce: I prefer this lower-sodium option, but any soy sauce works to add a slight salty, umami flavor to the dish.
- Nori furikake: This topping is salty, savory, and nutty with a hint of sweetness and crunch.
Add-ins and Substitutions
- Substitute the sushi rice: While sushi rice is short-grained and sticky, medium or long grain rice can be used in a pinch, though the consistency won’t be as sticky.
- Use another protein: In place of crab, you can use salmon, ahi tuna, shrimp, or yellowtail, and opt for spicy crab or spicy tuna instead.
- Substitute the cucumber: You might try this recipe with other crunchy vegetables like carrots or radishes, or different types of cucumber like English or Persian.
- Use regular mayonnaise: If you don’t have Japanese mayo, you can make your own by combining regular mayo with sugar and rice vinegar.
How to Make California Roll Sushi Bowls
- Cook the rice. Rinse the sushi rice in a fine-mesh strainer. Place the rice in a rice cooker with 2 cups of water and start it. Once finished, move the rice to a rimmed baking sheet.
- Season the sushi rice. Drizzle the seasoned rice vinegar over the rice and gently fold it in using a rice paddle, being careful not to break it apart. Allow the rice to cool completely.
- Prepare the spicy mayo. Mix the Japanese mayonnaise with Sriracha and stir well. Set it aside.
- Chop the vegetables and crab. Dice the imitation crab meat and English cucumber. Crumble the nori sheets, then peel and slice the avocado.
Pro Tip: Aim to chop the crab and vegetables into similar sizes to ensure a balanced bite of flavors.
- Assemble your California sushi bowl. Add the cooled sushi rice to a bowl and top with the chopped crab, cucumber, sliced avocado, and a drizzle of spicy mayo. Finish with crumbled nori, sesame seeds, and furikake, then serve.
Cooking Tips
- Thoroughly rinse the rice. Ensure the rice is well washed.
- Rinse the rice: Before cooking, washing the rice removes excess starch that can cause stickiness during cooking.
- Add rice vinegar to hot rice: Vinegar is better absorbed when the rice is hot. Its acidity helps break down the starch within the rice, enhancing its fluffiness and absorbency.
- Gently mix in the rice vinegar: Utilizing a rice paddle will help gently incorporate the vinegar without smashing the rice, which can lead to a sticky mess.
- Allow to cool completely: Don’t rush the cooling process, as properly cooled rice maintains its shape and prevents toppings, like spicy mayo, from melting.
Frequently Asked Questions
What sauce is served with the California sushi bowl?This California Roll Sushi Bowl features spicy mayo, which is a blend of sweet and tangy Japanese mayo combined with Sriracha for extra kick. This creamy sauce perfectly complements the crab, sticky rice, and fresh, crunchy vegetables.
What ingredients can I add to a sushi bowl?Sushi bowls offer versatility with many potential ingredients. Typically, the base consists of sticky, tangy sushi rice, and popular protein choices include crab, shrimp, or tuna. Vegetables like cucumber, avocado, scallions, and radishes are common, and fruits like mango also make an appearance. To enhance flavor, you can add spicy mayo, soy sauce, or yuzu sauce, and finish with nori or furikake for added crunch and nuttiness.
Serving Suggestions
These homemade California Roll Sushi Bowls are bursting with rich flavors such as spicy, tangy, and umami. They pair wonderfully with sushi rolls, fresh vegetables, appetizers, or grains and noodles.
- Sushi: Enjoy these sushi bowls alongside a Shrimp Tempura Roll, Easy Sushi Bake, Volcano Roll, or Dynamite Roll.
- Vegetables: Complement this dish with Sautéed Garlic Asparagus, Roasted Brussels Sprouts, Crispy Air Fryer Broccoli, or Green Bean Salad with Bacon.
- Appetizers: Pair with Fried Spring Rolls (VIDEO), Kani Salad, Crispy Shrimp Tempura, or Teriyaki Chicken Wings.
- Grains/Noodles: Serve with Hibachi Fried Rice, Quinoa Fried Rice, Chow Mein (VIDEO), or a quick Shrimp Chow Mein prepared in 30 minutes.
Prepare This Recipe Ahead of Time
Make Ahead: Yes, you can prepare certain components of your sushi bowl ahead of time to streamline the process. The sushi rice can be prepared up to two days prior and stored in an airtight container in the refrigerator. It can also be frozen in ziplock freezer bags for up to two months; just defrost it overnight in the refrigerator before use. Spicy mayo can be made up to two days in advance; store it covered in the fridge and allow it to reach room temperature before serving.
Storing: Once the California Sushi Bowl is assembled, it should only be consumed within a day when stored in an airtight container in the refrigerator. Most of the ingredients, excluding the mayo and rice, need to be eaten soon after chopping and assembling, as they tend to brown and become soggy.
Freezing: It’s not advisable to freeze this dish, as cucumbers and avocados do not thaw well, and the rice may become dry.
Explore More Delicious Sushi Dishes!
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California Sushi Bowls
California Sushi Bowls are not only simple to prepare but are also delicious. Delight in the combination of tender crab, zesty sushi rice, and fresh vegetables in this light, tasty dish.
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Calories: 402kcalIngredients
- 1 1/2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar Marukan
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- 8 oz imitation crab, cut into small pieces
- 1/2 cup diced English cucumber
- 1-2 nori sheets chopped or crumbled (add more if desired)
- 1 large avocado peeled and sliced
- Black and toasted sesame seeds for garnishing
- 1/4 cup low-sodium soy sauce for serving
Instructions
- Begin by rinsing 1 1/2 cups of sushi rice using a mesh sifter. Once rinsed thoroughly, place it in your rice cooker and add 2 cups of water. Turn on the rice cooker to start the cooking process.
- After the rice is cooked, transfer it to a rimmed baking sheet.
- Next, pour 1/4 cup of seasoned rice vinegar over the rice and gently fold it in using a rice paddle. It’s important to be careful not to mash the rice. Allow the rice to cool completely afterward.
- Create your spicy mayo by mixing together 1/4 cup of Japanese mayonnaise with 2 teaspoons of sriracha.
- Chop 8 ounces of imitation crab meat into pieces and dice 1/2 cup of English cucumber. You may also want to tear a few sheets of nori (dried seaweed).
- Combine the cooled sushi rice in a bowl with the chopped crab, cucumber, and sliced avocado. Drizzle on the spicy mayonnaise, and garnish with chopped nori, sesame seeds, and furikake.
Notes
How to Store Sushi BowlsOnce the California Sushi Bowl is prepared, it should be consumed within a day when kept in an airtight container in the refrigerator. The fresh ingredients, except for the mayo and rice, should be eaten shortly after cutting and assembling to prevent browning and sogginess.
Nutrition
Calories:
402
kcal
|
Carbohydrates:
73
g
|
Protein:
10
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
1007
mg
|
Potassium:
357
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
130
IU
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