Description

California Sushi Bowls are a quick and delicious way to enjoy all the flavors of sushi without the rolling. Fluffy sushi rice topped with spicy crab, creamy avocado, crunchy cucumber, and toasted nori brings the essence of a California roll straight to your bowl—fast, fresh, and totally fuss-free. Perfect for weeknights, meal prep, or fun family sushi nights.

Ingredients

Scale

1 ½ cups (300 g) Calrose sushi rice
2 cups (480 ml) water
¼ cup (60 ml) seasoned rice vinegar
¼ cup (60 ml) Japanese mayonnaise
2 tsp (10 ml) sriracha (adjust to taste)
8 oz (225 g) imitation crab, finely chopped
½ cup (75 g) diced cucumber
1 large avocado, peeled and sliced
1–2 sheets nori, crumbled
Black and toasted sesame seeds, to taste
Nori furikake, to taste
¼ cup (60 ml) soy sauce, for serving

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Instructions

Rinse sushi rice thoroughly until water runs clear.
Cook rice with water in a rice cooker (or stovetop) until fluffy.
Spread rice on a baking sheet, drizzle with seasoned rice vinegar, and gently fold. Let cool to room temperature.
In a small bowl, mix Japanese mayonnaise and sriracha to make spicy mayo.
Combine half of the spicy mayo with chopped imitation crab.
Prep toppings: dice cucumber, slice avocado, and crumble nori sheets.
Assemble bowls: start with sushi rice, then layer on crab mix, cucumber, avocado, and nori.
Finish with extra spicy mayo, sesame seeds, furikake, and serve with soy sauce.

Notes

Freshly cooked and seasoned rice is key to sushi bowl texture.

Use real crab if available for extra indulgence.

Keep toppings flexible: add edamame, pickled ginger, or shredded carrots.

For heat-sensitive eaters, reduce or omit sriracha.

Only prep avocado and nori when ready to eat to preserve freshness.

Prep Time: 8 minutes
Cook Time: 15 minutes
Category: Plats
Method: No-cook assembly / Boiled rice
Cuisine: Japanese-Inspired