Name: California Sushi Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 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, chopped into small pieces; 1/2 cup diced English cucumber; 1 large avocado, peeled and sliced; 1-2 nori sheets, chopped or crumbled into small pieces (add more if desired); Black and toasted sesame seeds (for garnish); Nori Furikake (for topping); 1/4 cup low-sodium soy sauce (for serving)

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California Sushi Bowls are a delightful, vibrant twist on classic sushi that brings all the favorite flavors into a fun, easy-to-eat bowl. This dish perfectly balances the tangy sushi rice, creamy avocado, savory imitation crab, and a spicy mayo drizzle, making it a crowd-pleaser for sushi lovers and beginners alike. Whether you’re looking for a quick weeknight meal or something fresh and colorful for a gathering, these California Sushi Bowls deliver big on taste without any fuss.

California Sushi Bowls Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for California Sushi Bowls are refreshingly straightforward but each plays a vital role in building layers of flavor and texture. From the sticky sushi rice to the creamy avocado and crunchy cucumber, every element contributes to a perfectly balanced bowl that’s as satisfying to eat as it is to look at.

Calrose sushi rice: This short-grain rice is essential for that authentic sticky, slightly sweet sushi base.
Seasoned rice vinegar: Adds that classic tang and helps keep the rice glossy and well-seasoned.
Japanese mayonnaise: Creamy and mild, it blends beautifully with sriracha for a spicy kick.
Sriracha: Just the right amount of heat to spice up the mayo without overpowering the other flavors.
Imitation crab: Affordable and flavorful, it mimics the texture of real crab meat perfectly.
English cucumber: Provides a fresh crunch and subtle sweetness to balance the richness.
Nori sheets: These seaweed pieces give that unmistakable sushi flavor and a bit of chew.
Avocado: Adds buttery creaminess that contrasts beautifully with the tangy rice.
Black and toasted sesame seeds: Offer a lovely nutty aroma and a little textural surprise.
Low-sodium soy sauce: Perfect for dipping or drizzling, enhancing the umami notes.
Nori furikake: A flavor-packed Japanese seasoning that boosts the sushi vibe with every sprinkle.

How to Make California Sushi Bowls

Step 1: Prep and Cook the Sushi Rice

Begin by rinsing 1 1/2 cups of Calrose sushi rice under cold water using a mesh sifter until the water runs clear. This step is crucial to remove extra starch and prevent clumping. Transfer the rinsed rice to your rice cooker along with 2 cups of water and activate the cooking cycle. Let the rice cook fully before moving on.

Step 2: Season the Rice

When the rice finishes cooking, spread it gently onto a rimmed baking sheet. Pour 1/4 cup of seasoned rice vinegar evenly over the rice, then carefully fold it in with a rice paddle or spatula. Be gentle so you don’t mash the grains—this keeps the rice fluffy and perfectly sticky. Allow it to cool completely to room temperature before assembling your bowls.

Step 3: Mix the Spicy Mayo

Whisk together 1/4 cup Japanese mayonnaise with 2 teaspoons of sriracha until smooth and creamy. This spicy mayo will add a punchy, creamy drizzle that complements the mild flavors of the bowl.

Step 4: Prep Your Fresh Ingredients

Chop 8 ounces of imitation crab meat into small, bite-sized pieces. Dice 1/2 cup of English cucumber and crumble or chop 1 to 2 nori sheets into small flakes. Slice 1 large ripe avocado just before assembling to prevent browning and to ensure a buttery texture.

Step 5: Assemble the Bowls

Start by placing a generous serving of the cooled sushi rice into each bowl. Layer on the chopped imitation crab, diced cucumber, and avocado slices. Drizzle the spicy mayo generously over the top. Finish with a sprinkle of chopped nori, black and toasted sesame seeds, and a dash of nori furikake for that extra flavor boost and eye-catching garnish.

How to Serve California Sushi Bowls

Garnishes

Fresh garnishes make a world of difference here. Besides the essential nori flakes and sesame seeds, adding a few thin slices of pickled ginger or a sprinkle of thinly sliced scallions can brighten the dish with extra layers of flavor and a pop of color. These touches not only enhance the taste but also create a visually stunning bowl.

Side Dishes

California Sushi Bowls shine as a complete meal on their own, but if you want to round things out, simple sides like miso soup, edamame, or a crisp seaweed salad pair beautifully. These light sides complement the sushi bowl without overwhelming its delicate balance of flavors.

Creative Ways to Present

To elevate the experience, serve your California Sushi Bowls in pretty glass bowls or bamboo serving dishes for a sushi bar feel. Adding colorful edible flowers or radish slices on top gives a whimsical, gourmet touch that’s sure to impress guests. Layering the ingredients in a clear bowl showcases the beautiful colors which make this dish so inviting.

Make Ahead and Storage

Storing Leftovers

Store leftover California Sushi Bowls in an airtight container in the refrigerator. Keep the spicy mayo separate if possible to maintain freshness. The rice can harden when chilled, so consume leftovers within 24 hours for the best texture and flavor.

Freezing

Freezing is not recommended for California Sushi Bowls. The rice and fresh ingredients like avocado do not freeze well and will lose their texture and delicate flavors upon thawing.

Reheating

If your bowl has been refrigerated, gently warm the rice portion in the microwave for about 30 seconds to loosen it up before serving. Avoid reheating the avocado or crab to maintain their creamy and fresh qualities. Instead, add them fresh to the warmed rice base just before eating.

FAQs

Can I use real crab instead of imitation crab?

Absolutely! Real crab will add a richer, more luxurious flavor, but imitation crab keeps this dish budget-friendly and accessible without sacrificing too much on taste.

Is this recipe suitable for beginners?

Definitely. California Sushi Bowls are a fantastic entry point for anyone new to making sushi at home because they skip complicated rolling techniques and focus on assembling fresh ingredients in a bowl.

How can I make this dish vegan?

Swap out the imitation crab for marinated tofu or hearts of palm, and use vegan mayonnaise to replicate the creamy spicy sauce. This makes a delicious plant-based alternative without losing any flavor.

What type of rice is best for California Sushi Bowls?

Calrose sushi rice is ideal because its shorter grains become sticky once cooked, creating the perfect texture that holds together in sushi bowls.

Can I add other toppings to the California Sushi Bowls?

Yes! Feel free to get creative with toppings like pickled radish, shredded carrots, edamame, or even thinly sliced mango for a sweet contrast. It’s your bowl, so customize to your taste!

Final Thoughts

California Sushi Bowls are truly a joyful way to enjoy all the best parts of sushi without the fuss of rolling. They bring fresh, vibrant flavors and textures to every bite, making them perfect for a quick meal or an impressive yet easy entertaining dish. I highly encourage you to give this recipe a try and discover how simple and delicious homemade sushi bowls can be!

California Sushi Bowls Recipe

★★★★★

4.9 from 22 reviews

Author: Matteo
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

California Sushi Bowls offer a deconstructed and easy-to-make version of classic sushi, combining perfectly seasoned sushi rice with imitation crab, fresh vegetables, and a spicy mayonnaise drizzle. This recipe is ideal for sushi lovers who want a quick, fresh, and customizable meal without the complexity of rolling sushi.

Instructions

Rinse and Cook Rice: Start off by thoroughly rinsing 1 1/2 cups of sushi rice in a mesh sifter until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Add the rinsed rice to a rice cooker along with 2 cups of water. Turn on the rice cooker and allow the rice to cook fully.
Cool and Season Rice: Once the rice is cooked, transfer it to a rimmed baking sheet to let it cool. Pour 1/4 cup seasoned rice vinegar evenly over the rice and gently fold it in using a rice paddle, being careful not to mash the grains. Allow the rice to cool completely for the best texture.
Prepare Spicy Mayonnaise: In a small bowl, combine 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha. Mix until smooth to create a flavorful spicy mayo sauce.
Chop Ingredients: Chop 8 ounces of imitation crab meat into small bite-sized pieces. Dice 1/2 cup of English cucumber into small cubes. Crumble or chop 1-2 nori sheets into small pieces.
Assemble the Bowl: Add the cooled sushi rice to serving bowls. Top with chopped imitation crab, diced cucumber, and sliced avocado. Drizzle the spicy mayonnaise evenly over the bowl.
Garnish and Serve: Sprinkle chopped nori pieces, black and toasted sesame seeds, and Nori Furikake on top for added flavor and texture. Serve with 1/4 cup low-sodium soy sauce on the side for dipping or extra seasoning.

Notes

For best results, use Calrose sushi rice as it has the perfect texture for sushi bowls.
You can adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
Feel free to add other toppings such as sliced radishes, shredded carrots, or edamame for extra color and nutrition.
Use low-sodium soy sauce to keep the sodium content moderate.
This dish is best consumed fresh but can be stored in the fridge for up to 24 hours; avoid adding avocado until just before serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: No-Cook (except for rice cooking)
Cuisine: Japanese