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California Roll Sushi Bowls Recipe - Fresh and Customisable

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.