A colorful California sushi bowl filled with fresh vegetables and seafood.

California Sushi Bowls Recipe

ByCasey Monroe

Why Make This Recipe

California sushi bowls are a fun and easy way to enjoy sushi flavors at home without needing special skills. They are simple to prepare and allow for customization based on personal taste. Plus, they are fresh, colorful, and nutritious, making them a perfect meal for any time of day.

How to Make California Sushi Bowls

Ingredients

  • 1 1/2 cups dry Calrose sushi rice
  • 2 cups water
  • 1/4 cup seasoned rice vinegar (Marukan)
  • 1/4 cup Japanese mayonnaise
  • 2 teaspoons sriracha
  • 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
  • Black and toasted sesame seeds (for garnish)
  • 1/4 cup low-sodium soy sauce (for serving)
  • Nori furikake (for garnish)

Directions

  1. Rinse 1 1/2 cups of sushi rice well in a mesh sifter until the water runs clear. This helps remove extra starch.
  2. Move the rinsed rice to a rice cooker and add 2 cups of water. Cook according to the rice cooker instructions.
  3. After cooking, spread the rice onto a rimmed baking sheet to cool. Gently fold in 1/4 cup of seasoned rice vinegar using a rice paddle, being careful not to mash the rice. Allow it to cool completely.
  4. In a small bowl, mix 1/4 cup of Japanese mayonnaise with 2 teaspoons of sriracha. Adjust the spice to your liking.
  5. Chop 8 ounces of imitation crab into small pieces and dice 1/2 cup of English cucumber. Crumble or chop 1-2 nori sheets into small pieces for topping.
  6. Place the cooled sushi rice into serving bowls. Top with the chopped imitation crab, diced cucumber, and sliced avocado. Drizzle the spicy mayonnaise over everything.
  7. Finally, sprinkle the chopped nori, black and toasted sesame seeds, and nori furikake on top. Serve each bowl with 1/4 cup of low-sodium soy sauce on the side for dipping or drizzling.

How to Serve California Sushi Bowls

California sushi bowls are best served fresh. Create a beautiful presentation by layering the ingredients in each bowl. Set out the soy sauce for dipping, and let everyone customize their bowls with their favorite toppings.

How to Store California Sushi Bowls

If you have leftovers, store each ingredient separately in airtight containers in the fridge. The rice can last up to 2 days, while the vegetables and toppings are best eaten within a day to keep them fresh. Reheat the rice, and assemble again for a quick meal.

Tips to Make California Sushi Bowls

  • Make sure to rinse the rice well before cooking for the best texture.
  • Customize the toppings based on what’s available or your preferences; you can add other vegetables like bell peppers or carrots.
  • For extra flavor, try adding pickled ginger or wasabi on the side.

Variation

You can swap out the imitation crab for cooked shrimp, tofu, or other seafood. Feel free to experiment with sauces as well; a spicy mayo could be mixed with avocado for a creamier texture.

FAQs

1. Can I use brown rice instead of sushi rice?
Yes, you can use brown rice, but cooking times will be different. Make sure to follow the cooking instructions for brown rice.

2. Is this recipe gluten-free?
It can be gluten-free if you use gluten-free soy sauce and check that the rice vinegar is also gluten-free.

3. Can I prepare the ingredients ahead of time?
Absolutely! You can make the rice and chop the toppings in advance. Just assemble the bowls when you’re ready to eat.