Hey y'all! If you're craving sushi but want something super easy, this California Roll Sushi Bowl – Quick & Fresh is the answer. It's got all the classic sushi flavors you love—creamy avocado, sweet crab, crisp cucumber—layered in a bowl for a fuss-free meal. Perfect for weeknight dinners, meal prep, or even a casual get-together with friends. Let’s get cooking!
Why You'll Love This California Roll Sushi Bowl – Quick & Fresh
- Ready in under 30 minutes—fast enough for busy weeknights.
- Budget-friendly and way easier than rolling sushi at home.
- Customizable with your favorite toppings and sauces.
- Packed with fresh, nutritious ingredients for a healthy meal.
- Delivers all the classic sushi flavors in a simple, satisfying bowl.
California Roll Sushi Bowl – Quick & Fresh Ingredients
- 2 cups cooked sushi rice (see how to make sushi rice)
- 1 tablespoon seasoned rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- 6 oz imitation crab sticks (or real crab meat), shredded
- 1 ripe avocado, sliced
- 1 medium cucumber, diced
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional, for spicy kick)
- 2 sheets roasted nori, cut into thin strips
- 2 teaspoons black or white sesame seeds
- 1 scallion, sliced thin
- Soy sauce, for drizzling
- Pickled ginger, for serving (optional)
How to Make California Roll Sushi Bowl – Quick & Fresh
Step 1: Prepare the Sushi Rice
- In a bowl, combine the cooked sushi rice with seasoned rice vinegar, sugar, and salt.
- Mix gently and let cool to room temperature, about 10 minutes.
Step 2: Prepare Toppings
- Shred the imitation crab sticks or real crab meat.
- In a small bowl, mix mayonnaise and sriracha for a spicy mayo (optional).
- Slice the avocado and dice the cucumber.
Step 3: Assemble the Bowl
- Divide the seasoned rice between two bowls.
- Arrange crab, avocado, and cucumber on top in sections for a beautiful look.
- Drizzle with spicy mayo, sprinkle with sesame seeds, and add nori strips.
- Garnish with scallions, serve with soy sauce and pickled ginger on the side.
Notes & Tips for California Roll Sushi Bowl – Quick & Fresh
- For authentic sushi rice, use Japanese short-grain rice. Learn more at Bon Appétit.
- Keep the avocado from browning by tossing slices in a bit of lemon juice before adding to the bowl.
- If you prefer real crab, opt for fresh lump crab meat for the best flavor and texture.
California Roll Sushi Bowl – Quick & Fresh Variations
- Poke Bowl Style: Add diced raw sushi-grade salmon or tuna for extra protein and flavor.
- Veggie Roll Bowl: Skip the crab and add extra veggies like carrots, radishes, and edamame.
- Brown Rice Base: Substitute sushi rice with short-grain brown rice for added fiber.
Required Equipment for California Roll Sushi Bowl – Quick & Fresh
- Medium saucepan or rice cooker
- Mixing bowls
- Sharp knife & cutting board
- Measuring spoons
- Serving bowls
Storage & Shelf Life for California Roll Sushi Bowl – Quick & Fresh
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep avocado and nori separate until serving, as avocado can brown and nori may get soggy.
Serving & Pairings for California Roll Sushi Bowl – Quick & Fresh
- Pair with miso soup or a fresh seaweed salad for a light, refreshing meal.
- Enjoy with a cup of green tea or sparkling water with lemon.
- Serve family-style with extra nori strips and toppings for everyone to customize their own bowl.
Pro Tips for the Perfect California Roll Sushi Bowl – Quick & Fresh
- Use freshly cooked rice and season it while still warm for the best texture and flavor (Serious Eats).
- Cut veggies and crab into uniform sizes for even bites and a prettier presentation.
- Chill your serving bowls in the fridge for 10 minutes before assembling to keep your sushi bowl extra fresh.
California Roll Sushi Bowl – Quick & Fresh FAQ
- Can I make this California Roll Sushi Bowl – Quick & Fresh ahead of time?
- Yes! Prep all the ingredients ahead and assemble just before serving for maximum freshness.
- Is this recipe gluten-free?
- It can be—just use tamari or gluten-free soy sauce, and check that your imitation crab is gluten-free.
- Can I use quinoa or cauliflower rice instead of sushi rice?
- Absolutely! Both make great low-carb or gluten-free bases for your California Roll Sushi Bowl.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup imitation crab meat, shredded
- 1 medium avocado, diced
- ½ cup cucumber, diced
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into thin strips
- 1 green onion, sliced
Instructions
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1In a small bowl, mix rice vinegar, sugar, and salt. Pour over warm cooked sushi rice and gently fold to combine. Let cool slightly.
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2Divide the seasoned sushi rice evenly among four bowls.
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3Top each bowl with shredded imitation crab, diced avocado, and diced cucumber.
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4In a separate bowl, mix mayonnaise and sriracha to make a spicy mayo. Drizzle over the bowls.
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5Garnish with soy sauce, toasted sesame seeds, nori strips, and sliced green onion. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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