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California Sushi Bowls Recipe

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4.3 from 5 reviews

A vibrant and flavorful California Sushi Bowl that combines tender sushi rice, seasoned vinegar, creamy avocado, spicy mayonnaise, and imitation crab for a fresh and easy-to-make meal perfect for sushi lovers craving a bowl instead of rolls.

Ingredients

Rice and Seasoning

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

Spicy Mayonnaise

  • 1/4 cup Japanese mayonnaise
  • 2 teaspoons sriracha

Seafood and Vegetables

  • 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

Toppings and Garnishes

  • Black sesame seeds (for garnish)
  • Toasted sesame seeds (for garnish)
  • 1/4 cup low-sodium soy sauce (for serving)
  • Nori Furikake

Instructions

  1. Rinse and Cook Rice: Rinse 1 1/2 cups of sushi rice thoroughly in a mesh strainer until the water runs clear. Transfer the rinsed rice to a rice cooker along with 2 cups of water and start cooking according to the rice cooker's settings.
  2. Prepare the Rice: Once the rice is cooked, transfer it onto a rimmed baking sheet to allow it to cool slightly and prevent it from becoming mushy.
  3. Season the Rice: Pour 1/4 cup of seasoned rice vinegar over the rice gently. Using a rice paddle, fold the vinegar into the rice carefully, ensuring the grains stay intact. Let the rice cool completely to room temperature.
  4. Make Spicy Mayonnaise: In a small bowl, combine 1/4 cup Japanese mayonnaise with 2 teaspoons of sriracha. Mix until smooth and set aside.
  5. Prepare Toppings: Chop 8 ounces of imitation crab meat into small pieces. Dice 1/2 cup English cucumber. Crumble or chop 1-2 sheets of nori into small pieces.
  6. Assemble the Bowl: Add the cooled sushi rice into serving bowls. Top with chopped crab, diced cucumber, and sliced avocado. Drizzle the spicy mayo over the top, and garnish with crumbled nori, black and toasted sesame seeds, and sprinkle with nori furikake. Serve with low-sodium soy sauce on the side.

Notes

  • Use Calrose sushi rice or a short-grain Japanese rice for the best texture.
  • Let the rice cool completely to avoid sogginess and to better absorb the vinegar flavor.
  • Adjust sriracha quantity in the spicy mayo according to your preferred spice level.
  • Optional: add pickled ginger or wasabi for additional authentic sushi flavors.
  • This bowl can be easily customized with other sushi toppings like sliced radish or edamame.

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