There’s something wonderfully satisfying about the flavours of a classic California roll – the creamy avocado, the sweet crab, the crisp cucumber, and the unique taste of nori. But let’s be honest, the effort of perfectly rolling sushi at home on a busy Tuesday night can feel a bit daunting. That’s where this California Roll Sushi Bowls recipe comes in. It captures all those beloved elements in a deconstructed form that is both straightforward to assemble and incredibly delicious. I stumbled upon this combination by accident one busy weeknight, and it’s been a hit ever since.

This isn’t just about convenience; it’s about creating a bowl that’s bursting with fresh textures and tastes. Each spoonful offers a perfect bite: warm, seasoned rice, cool and crunchy cucumber, rich avocado, and savoury crab, all brought together with a drizzle of zesty spicy mayonnaise. We’re layering all the components you love from the maki roll into a generous, satisfying meal.

This healthy sushi bowl recipe works beautifully for a quick lunch, a light dinner, or even for meal prepping components for the week ahead. It’s the kind of meal that leaves you feeling nourished and happy without spending hours in the kitchen. Everyone who tries it seems to love the freedom of customising their own bowl, making it a brilliant option for families with different preferences.

Recipe Overview

This California Roll Bowl is all about fresh ingredients and balanced flavours. You get the slightly sweet and tangy sushi rice as a base, layered with creamy, crunchy, and savoury toppings. The final drizzle of homemade spicy sriracha mayo ties everything together with a gentle, welcome heat. After making this a few times, I realised that letting the seasoned rice cool to just above room temperature is the key – it ensures the other ingredients stay fresh and crisp when you assemble the bowls.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This California Roll Sushi Bowls Recipe

• Genuine Flavour: This bowl faithfully recreates the taste of a California roll. The rice is properly seasoned with a sweet vinegar mixture, the crab is lightly creamy, and the fresh avocado and cucumber provide that essential coolness and crunch.
• Ready in Under 40 Minutes: From start to finish, this vibrant meal comes together in about 35 minutes, making it ideal for those evenings when you want something special without a lot of fuss.
• Flexible Recipe: This recipe is incredibly adaptable. You can swap the crab sticks for cooked prawns, flakes of smoked salmon, or even crispy tofu. Feel free to add in extra vegetables like edamame beans or shredded carrots.
• Great for Weeknight Dinners: It’s a fantastic solution for a healthy and fulfilling weeknight meal. It requires minimal cooking and the assembly is fun, especially if you let everyone build their own sushi bowl.
• Family Tested: I make this at least once a week – it’s become a family favourite. The kids especially enjoy being able to pick and choose their toppings, which always means cleaner plates all around.

California Roll Sushi Bowls Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, try to get high-quality Japanese short-grain rice, often labelled as “sushi rice.” It has the perfect sticky texture. I always reach for Kikkoman soy sauce for its balanced, less overpowering saltiness, which works beautifully here. Don’t be tempted to skip the rice seasoning – it’s fundamental to the authentic sushi flavour.

• For the Sushi Rice:
• 300g sushi rice (Japanese short-grain rice)
• 400ml cold water
• 60ml rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt
• For the Bowls:
• 200g crab sticks (surimi), shredded
• 1 large cucumber, deseeded and finely sliced or julienned
• 2 ripe avocados, pitted and sliced
• 2 sheets of nori, cut into thin strips with scissors
• 2 tbsp toasted sesame seeds
• 1 spring onion, finely sliced (optional)
• For the Spicy Mayo:
• 100g mayonnaise (good quality, like Kewpie if possible)
• 1-2 tbsp sriracha, to your taste
• 1 tsp soy sauce
• 1 tsp lime juice

Sara’s Tip: Toast your sesame seeds for 2-3 minutes in a dry frying pan over medium heat. It only takes a moment, but it unlocks a wonderfully deep, nutty aroma that makes a huge difference to the finished dish.

How to Make California Roll Sushi Bowls

The process for these sushi bowls is very straightforward. It’s all about preparing each component separately before bringing them together in a beautiful, delicious assembly. The key is to get the rice just right!

1. Rinse and Cook the Rice: Place the sushi rice in a sieve and rinse it under cold running water until the water runs clear. This removes excess starch and is a crucial step for the right texture. Add the rinsed rice and 400ml of cold water to a medium saucepan. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid. After 15 minutes, remove from the heat and let it stand, still covered, for another 10 minutes.
2. Season the Rice: While the rice is standing, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until the sugar and salt have completely dissolved. You can warm it gently for 30 seconds in the microwave to help it along.
3. Combine Rice and Seasoning: Transfer the hot cooked rice to a large, non-metallic bowl. Pour the vinegar mixture evenly over the rice. Using a wooden spoon or rice paddle, gently ‘cut’ and fold the seasoning into the rice. Try not to stir or mash the grains. I find that this slicing motion helps to coat each grain without making the rice gummy. Let the rice cool to room temperature. For an authentic method, you can find great tips on how to make perfect sushi rice at Serious Eats.
4. Prepare the Toppings: While the rice cools, prepare your other ingredients. Use a fork or your fingers to shred the crab sticks into a bowl. Finely slice the cucumber and avocado. Use scissors to snip the nori sheets into thin strips.
5. Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha, soy sauce, and lime juice. Whisk until smooth. You can add more or less sriracha depending on how much heat you like.
6. Assemble the Bowls: Divide the cooled sushi rice among four bowls. Arrange the shredded crab, sliced cucumber, and sliced avocado over the rice in separate sections. Sprinkle generously with the nori strips, toasted sesame seeds, and sliced spring onion if using.
7. Serve Immediately: Drizzle the spicy mayo over everything right before serving. Enjoy your delicious California roll sushi bowls!

Tips From My Kitchen

• Rice Temperature is Key: For the best texture and flavour, assemble your bowls when the rice is at room temperature or just slightly warm. If the rice is too hot, it can wilt the cucumber and warm the avocado unpleasantly. If it’s fridge-cold, it can be a bit hard.
• The Secret Step: I learned that adding a tiny squeeze of lime juice to your sliced avocado before adding it to the bowl not only adds a little zing but also helps prevent it from browning too quickly, especially if you’re not eating it immediately.
• Make-Ahead: You can cook the rice, make the spicy mayo, and chop the cucumber a few hours in advance. Store them in separate airtight containers in the fridge. I recommend slicing the avocado just before serving to keep it fresh and green.
• Storage: These bowls are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 24 hours. Be aware that the avocado will likely brown and the nori may soften.

Equipment You’ll Need

• Medium saucepan with a tight-fitting lid (or a rice cooker)
• Sharp knife and cutting board
• Several small and medium mixing bowls
• Sieve for rinsing rice
• Wooden spoon or rice paddle

Common Mistakes to Avoid

• Using the Wrong Rice: It is essential to use Japanese short-grain sushi rice. Other types like basmati or long-grain rice don’t have the right starch content and won’t become sticky and fluffy. The result will be a dry, separated base rather than a cohesive one.
• Skipping the Rinse: Forgetting to rinse your sushi rice is a common error. The excess surface starch will make the cooked rice overly gummy and pasty. Rinsing until the water is clear guarantees a much better final texture.
• Seasoning Cold Rice: The sushi vinegar mixture needs to be added while the rice is still hot or very warm. The heat helps the grains absorb the seasoning fully and evenly. Adding it to cold rice means the flavour will just sit on the surface.

Delicious Variations to Try

One of the best things about a sushi bowl recipe is how easy it is to customise. Here are a few ideas we love in our house:

• Spicy Tuna Bowl: Swap the crab sticks for a tin of good-quality tuna flakes mixed with some of the spicy mayo. It’s a fantastic, protein-packed alternative.
• Vegan Sushi Bowl: For a plant-based version, replace the crab with shelled edamame beans and some baked tofu or tempeh. Use a vegan mayonnaise for the sauce. It’s equally satisfying and fresh.
• Prawn California Bowl: Use cooked and peeled king prawns instead of the surimi. Their sweet flavour works beautifully with the other ingredients. This feels a little more luxurious for a weekend lunch.

What to Serve With California Roll Sushi Bowls

These bowls are a complete meal on their own, but if you want to create a more extensive spread, here are a few suggestions that pair wonderfully:

• Miso Soup: A small bowl of warm, savoury miso soup is a traditional and comforting starter that complements the fresh flavours of the sushi bowl.

– Steamed Edamame: A side of steamed edamame pods sprinkled with flaky sea salt is a simple, healthy, and delicious addition.

• Chilled Sake or Asahi Beer: A crisp Japanese lager or a small glass of chilled sake cuts through the richness of the avocado and mayonnaise, cleansing the palate with each sip.

Frequently Asked Questions

California Roll Sushi Bowls Recipe

Enjoy all the classic flavors of a California roll in a quick and easy-to-assemble bowl. This vibrant meal features perfectly seasoned sushi rice, creamy crab, fresh avocado, and crisp cucumber, all topped with a zesty spicy mayo.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 670

Ingredients Method Notes

Ingredients

  

For the Sushi Rice

• 300 g sushi rice Japanese short-grain rice
• 400 ml cold water
• 60 ml rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt

For the Bowls

• 200 g crab sticks surimi, shredded
• 1 large cucumber deseeded and finely sliced or julienned
• 2 ripe avocados pitted and sliced
• 2 sheets of nori cut into thin strips with scissors
• 2 tbsp toasted sesame seeds
• 1 spring onion finely sliced (optional)

For the Spicy Mayo

• 100 g mayonnaise good quality, like Kewpie if possible
• 1-2 tbsp sriracha to your taste
• 1 tsp soy sauce
• 1 tsp lime juice
• Genuine Flavour: This bowl faithfully recreates the taste of a California roll. The rice is properly seasoned with a sweet vinegar mixture the crab is lightly creamy, and the fresh avocado and cucumber provide that essential coolness and crunch.
• Ready in Under 40 Minutes: From start to finish this vibrant meal comes together in about 35 minutes, making it ideal for those evenings when you want something special without a lot of fuss.
• Flexible Recipe: This recipe is incredibly adaptable. You can swap the crab sticks for cooked prawns flakes of smoked salmon, or even crispy tofu. Feel free to add in extra vegetables like edamame beans or shredded carrots.
• Great for Weeknight Dinners: It's a fantastic solution for a healthy and fulfilling weeknight meal. It requires minimal cooking and the assembly is fun especially if you let everyone build their own sushi bowl.
• Family Tested: I make this at least once a week - it's become a family favourite. The kids especially enjoy being able to pick and choose their toppings which always means cleaner plates all around.

Method

 

1. Rinse and Cook the Rice: Place the sushi rice in a sieve and rinse it under cold running water until the water runs clear. This removes excess starch and is a crucial step for the right texture. Add the rinsed rice and 400ml of cold water to a medium saucepan. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid. After 15 minutes, remove from the heat and let it stand, still covered, for another 10 minutes.
2. Season the Rice: While the rice is standing, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until the sugar and salt have completely dissolved. You can warm it gently for 30 seconds in the microwave to help it along.
3. Combine Rice and Seasoning: Transfer the hot cooked rice to a large, non-metallic bowl. Pour the vinegar mixture evenly over the rice. Using a wooden spoon or rice paddle, gently 'cut' and fold the seasoning into the rice. Try not to stir or mash the grains. I find that this slicing motion helps to coat each grain without making the rice gummy. Let the rice cool to room temperature. For an authentic method, you can find great tips on how to make perfect sushi rice at Serious Eats.
4. Prepare the Toppings: While the rice cools, prepare your other ingredients. Use a fork or your fingers to shred the crab sticks into a bowl. Finely slice the cucumber and avocado. Use scissors to snip the nori sheets into thin strips.
5. Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha, soy sauce, and lime juice. Whisk until smooth. You can add more or less sriracha depending on how much heat you like.
6. Assemble the Bowls: Divide the cooled sushi rice among four bowls. Arrange the shredded crab, sliced cucumber, and sliced avocado over the rice in separate sections. Sprinkle generously with the nori strips, toasted sesame seeds, and sliced spring onion if using.
7. Serve Immediately: Drizzle the spicy mayo over everything right before serving. Enjoy your delicious California roll sushi bowls!

Notes

This recipe is very adaptable. Swap the crab sticks for cooked prawns or smoked salmon, or add extra vegetables like edamame beans or shredded carrots.

So there you have it – a fresh, flavourful, and deeply satisfying California roll sushi bowl that you can get on the table in very little time. It’s a wonderful way to enjoy all the tastes of your favourite sushi without any of the fuss. For another easy meal that always gets compliments, you might also like my Bacon Brown Sugar Chicken Tenders. I really hope you give this recipe a go. If you do, please leave a comment below and let me know how you got on – I love hearing about your creations! Happy cooking, Sara.