California Sushi Bowls
These easy California Sushi Bowls are packed with sushi rice, imitation crab, cucumber, avocado, and spicy mayo for a deconstructed sushi experience at home!
Equipment
- Rice Cooker
- Mesh Sifter or Fine Mesh Strainer
- Rimmed Baking Sheet
- Rice Paddle
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Serving Bowls
- Measuring Cups and Spoons
Ingredients
- 1.5 cups dry Calrose sushi rice
- 2 cups water
- 0.25 cup seasoned rice vinegar Marukan brand recommended
- 0.25 cup Japanese mayonnaise
- 2 tsp sriracha
- 8 oz imitation crab chopped into small pieces
- 0.5 cup English cucumber diced
- 1-2 sheets nori chopped or crumbled
- 1 large avocado peeled and sliced
- black and toasted sesame seeds for garnish
- 0.25 cup low-sodium soy sauce for serving
- nori furikake for garnish
Instructions
- Rinse 1 1/2 cups sushi rice thoroughly in a mesh sifter. Add rice and 2 cups water to a rice cooker and cook.
- Once rice is cooked, transfer it to a rimmed baking sheet. Drizzle with 1/4 cup seasoned rice vinegar and gently fold in using a rice paddle. Let cool completely.
- In a small bowl, mix 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha to make spicy mayo.
- Chop 8 oz imitation crab and 1/2 cup English cucumber into small pieces. Slice 1 large avocado.
- In serving bowls, layer cooled sushi rice, crab, cucumber, and avocado slices. Drizzle with spicy mayo.
- Top with chopped nori, black and toasted sesame seeds, and furikake. Serve with soy sauce on the side.
Notes
California sushi bowls are best served fresh. Store leftovers (without avocado or mayo) in an airtight container for up to 1 day. Add avocado and sauce just before eating.