California Roll in a Bowl

Square overhead shot of a California roll bowl with chopsticks.

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This California roll bowl is an easier, deconstructed twist on the popular sushi roll!

Course Dinner, Lunch

Cuisine American, Asian

Keyword california bowl, california roll bowl, california roll bowl recipe, california roll in a bowl

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 732kcal

Author Blair Lonergan

Ingredients

Rice

2 cups sushi rice (short-grain white rice)
2 ½ cups water
2 tablespoons seasoned rice vinegar
½ teaspoon salt

Spicy Mayo

½ cup mayonnaise
1 tablespoons sriracha (or more to taste)
1 teaspoon seasoned rice vinegar
1 teaspoon sugar
½ teaspoon sesame oil

Toppings

12-16 ounces imitation crab, shredded or chopped
1 avocado, diced
1 English cucumber, diced
1 sheet nori seaweed, cut into thin strips or crumbled
2 green onions sliced
1 tablespoon toasted sesame seeds
Optional: less sodium soy sauce

Instructions

Cook the Rice

Rinse the rice under cold water. In a saucepan, combine the rinsed rice and water. Bring to a boil, then cover and reduce the heat to low. Simmer for 18–20 minutes, or until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes. (Note: you can also cook the rice in a rice cooker, as shown). Stir in the rice vinegar and salt. Fluff with a fork and let cool slightly.

Prepare the Spicy Mayo

While the rice cooks, whisk together the mayo, sriracha, rice vinegar, sugar, and sesame oil. Set aside.

Assemble the Bowls

Divide the warm rice between 4 bowls. Top each bowl with crab, avocado, cucumber, nori, and green onions. Drizzle with spicy mayo, add a little splash of soy sauce, and sprinkle with sesame seeds. Serve immediately.

Notes

Adding seasoned rice vinegar to cooked short-grain sushi rice gives it a slightly more "authentic" flavor; however, it's not absolutely necessary. You can use regular long-grain white rice or cooked jasmine rice in this dish. In fact, the microwaveable pouches of rice make prep time even shorter!

To prep ahead, store each component separately in airtight containers in the fridge for up to 3 days. Wait to slice the avocado and assemble the bowl until just before serving to avoid browning. To prep the avocado a little bit ahead, toss with lime juice to prevent browning.

If you've already assembled a bowl, enjoy it within 24 hours for the best texture and flavor.

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