A California sushi bowl is a quick and easy way to enjoy all the flavors of a classic California roll—without the hassle of rolling sushi! This deconstructed sushi bowl features sushi rice, imitation crab, avocado, cucumber, and a drizzle of spicy mayo or soy sauce for a fresh, flavorful meal. It’s a perfect option for a light lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- No Sushi Skills Needed Enjoy sushi flavors without rolling.
- Fresh & Healthy Loaded with fresh veggies and protein.
- Customizable Easily adjust toppings to your taste.
- Quick & Easy Ready in just 20 minutes.
- Perfect for Meal Prep Make ahead and enjoy throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bowl:
- Sushi rice (or short-grain rice)
- Rice vinegar
- Sugar
- Salt
- Imitation crab (or real crab for an upgrade)
- Avocado (sliced)
- Cucumber (diced or sliced)
- Carrots (shredded, optional)
- Nori (seaweed sheets, cut into strips)
- Sesame seeds (for garnish)
- Green onions (optional)
For the Sauce:
- Mayonnaise
- Sriracha
- Soy sauce (for drizzling)
Directions
- Prepare the Rice Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once done, mix with rice vinegar, sugar, and salt. Let it cool slightly.
- Prepare the Crab Mixture Shred the imitation crab and mix it with a bit of mayonnaise for a creamy texture (optional).
- Assemble the Bowl Divide the sushi rice into bowls. Top with crab, avocado, cucumber, shredded carrots, and nori strips.
- Make the Sauce Mix mayonnaise with sriracha for a spicy kick.
- Drizzle & Serve Drizzle with spicy mayo or soy sauce, sprinkle with sesame seeds, and enjoy!
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Protein Swap Use real crab, shrimp, or cooked salmon instead of imitation crab.
- Low-Carb Option Swap sushi rice for cauliflower rice.
- Spicy Tuna Bowl Replace crab with spicy tuna (tuna mixed with sriracha and mayo).
- Extra Crunch Add crispy fried onions or tempura flakes.
- Soy-Free Use coconut aminos instead of soy sauce.
Storage/Reheating
- Storage Store components separately in airtight containers in the fridge for up to 2 days.
- Reheating Sushi rice can be reheated in the microwave with a damp paper towel over it to keep it moist.
- Avocado Tip Add lemon juice to prevent browning if storing.
FAQs
Can I use brown rice instead of sushi rice?
Yes, but the texture will be different. Short-grain brown rice works best.
What’s the best way to cut nori?
Use kitchen scissors to cut it into thin strips for easy topping.
Can I make this bowl vegan?
Yes! Swap crab for tofu or marinated mushrooms.
Is sushi rice necessary?
No, but sushi rice has the best texture. You can also use jasmine or basmati rice.
Can I meal prep this?
Yes, but store the ingredients separately to keep everything fresh.
What’s the best sauce for this bowl?
Spicy mayo, eel sauce, or ponzu are all great options.
How do I prevent sushi rice from being too sticky?
Rinse it well before cooking and use the right vinegar ratio.
Can I add wasabi?
Absolutely! Mix a little wasabi into the soy sauce for extra spice.
What other veggies can I add?
Radish, bell peppers, or edamame are great additions.
Can I use canned crab instead of imitation crab?
Yes, canned lump crab meat works well for a fresher taste.
Conclusion
This California sushi bowl is an easy and delicious way to enjoy sushi flavors at home without the hassle. Fresh, flavorful, and fully customizable, it’s perfect for a quick lunch, dinner, or meal prep. Try it today and enjoy a healthy, sushi-inspired meal in just minutes!
Description
This California Sushi Bowl has all the flavors of a classic California roll—without the rolling! It’s an easy, deconstructed sushi dish made with sushi rice, imitation crab, avocado, cucumber, and a creamy sriracha mayo drizzle. Perfect for a quick, fresh, and healthy meal!
For the Sushi Rice:
For the Bowl:
For the Sriracha Mayo:
- Prepare the sushi rice In a small bowl, mix rice vinegar, sugar, and salt. Stir into the warm rice and let cool slightly.
- Make the sriracha mayo In a separate bowl, whisk together mayonnaise, sriracha, soy sauce, and lime juice. Set aside.
- Assemble the bowls Divide the sushi rice into two bowls. Top with imitation crab, cucumber, avocado, carrots, and green onions.
- Garnish Sprinkle with sesame seeds and nori strips (if using).
- Drizzle & Serve Drizzle with sriracha mayo and enjoy immediately!
Notes
- Protein Swap: Use shrimp, smoked salmon, or tofu for variety.
- Rice Alternative: Substitute sushi rice with cauliflower rice for a low-carb option.
- Extra Toppings: Add edamame, pickled ginger, or a drizzle of eel sauce for extra flavor.
