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California Sushi Bowls Recipe

California Sushi Bowls Recipe
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★★★★★

4.8 from 16 reviews

California Sushi Bowls offer a fresh and flavorful twist on classic sushi, combining seasoned sushi rice with creamy avocado, spicy mayo, imitation crab, and crunchy cucumbers. This deconstructed sushi is perfect for an easy, satisfying meal without the need for rolling sushi.

Ingredients

Scale

Rice and Seasoning

  • 1 1/2 cups dry Calrose Sushi Rice
  • 2 cups water
  • 1/4 cup seasoned rice vinegar (Marukan)

Spicy Mayo

  • 1/4 cup Japanese mayonnaise
  • 2 teaspoons sriracha

Toppings

  • 8 oz imitation crab, chopped into small pieces
  • 1/2 cup diced English cucumber
  • 1–2 nori sheets, chopped or crumbled into small pieces
  • 1 large avocado, peeled and sliced
  • Black and toasted sesame seeds (for garnish)
  • 1/4 cup low-sodium soy sauce (for serving)
  • Nori Furikake (for garnish)

Instructions

  1. Rinse and Cook Rice: Rinse 1 1/2 cups sushi rice thoroughly in a mesh sifter until the water runs clear to remove excess starch. Transfer rinsed rice to a rice cooker and add 2 cups water. Cook according to the rice cooker instructions.
  2. Cool and Season Rice: Once cooked, spread the rice onto a rimmed baking sheet to cool. Pour 1/4 cup seasoned rice vinegar over the rice gently folding it in with a rice paddle to avoid mashing the grains. Allow rice to cool completely.
  3. Prepare Spicy Mayo: In a small bowl, combine 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha until evenly mixed, adjusting spice levels to your preference.
  4. Chop Ingredients: Chop 8 ounces of imitation crab meat into small pieces and dice 1/2 cup English cucumber. Also crumble or chop 1-2 nori sheets into small pieces for topping.
  5. Assemble the Bowl: Place cooled sushi rice into serving bowls. Top with chopped imitation crab, diced cucumber, and sliced avocado. Drizzle the spicy mayonnaise over all.
  6. Garnish and Serve: Sprinkle chopped nori pieces, black and toasted sesame seeds, and nori furikake on top. Serve each bowl with 1/4 cup low-sodium soy sauce on the side for dipping or drizzling.

Notes

  • Use Calrose sushi rice for the best texture and stickiness typical of sushi bowls.
  • Adjust the amount of sriracha to suit your desired level of spiciness.
  • For a gluten-free version, use gluten-free soy sauce or tamari.
  • If imitation crab is not preferred, substitute with cooked shrimp or fresh crab meat.
  • Letting sushi rice cool down before assembling is important to prevent sogginess and maintain texture.

Nutrition

Keywords: California sushi bowl, sushi bowl recipe, imitation crab sushi, spicy mayo sushi, easy sushi bowl, no-roll sushi

Find it online: https://victoriablair.com/california-sushi-bowls-recipe/