No need to go out for pricey sushi again! This California roll sushi bowl brings all of the flavors of the sushi classic right to your kitchen in a hearty, flavorful rice bowl. Cruncy, fresh, and spicy, the one bite wonder has gotten a new look.
My love affair with sushi began in undergrad. Sushi Nine in Durham, NC. What a magical place. BOGO sushi all day every day. It was there that I tried every type of sushi known to man, from sashimi to baked. But as adventurous as I can be when it comes to sushi, the California Roll is always a go-to. I know, I’m basic, but it’s delicious. Now I can have it for lunch any time.
Sushi Rice
Typically, sushi rice is super sticky. Made with a short grain rice, vinegar, and sugar, sushi rice has a lot of starch that allows it to hold together well when forming a roll. But for the sake of this bowl, we want the exact opposite. All of the flavor, none of the sticky. You don’t want a giant glob of rice, it doesn’t make for a very pleasant eating experience. Putting all of the delicious toppings on a bed of fluffy rice makes for the perfect meal.
I start with a cup of long grain rice. In a mesh siv/strainer, rinse the rice for 2-3 minutes under cold water to remove excess starch. In a saucepot, boil 1.5 cups of water and 1 tbsp of sugar. Add the rice to the boiling water and cover, reducing to a simmer for about 15 minutes.
Once the water has been absorbed, add in 2 tbsp of rice wine vinegar and fluff with a fork. Cover again and remove from the heat. The rice will continue to steam for about 5 minutes, during which you can prep the sushi toppings!
California Roll Bowl
A California roll is a type of maki sushi that is rolled inside-out (meaning the nori, or seaweed paper) is on the inside and the rice is on the outside). Aside from the rice and nori, it has just 3 ingredients: cucumber, crab, and avocado.
For the bowl, use those same ingredients, but on a larger scale to create a hearty meal. Start each bowl with 1.5 cups of rice as the bed. Top with half of an avocado, sliced, and about 1/4 cup of seedless cucumber (quartered, then sliced). Finish with about 4oz. of crab. I used imitation because crab can be pricey, but if you have the real thing, go for it!
Finish with a blend of mayo and sriracha for a spicy and colorful spicy mayo, and a sprinkle of toasted black sesame seeds for contrast, and you have a deconstructed California roll sushi bowl! Garnish with pickled ginger and some wasabi for the full sushi experience!
Need More Asian Inspired Recipes?
- Asian Chicken Salad
- 30 Minute Miso Ramen Soup
- Garlic Hoisin Pork Tenderloin
- Asian Salmon With Stir Fry Noodles
California Roll Sushi Bowl
Ingredients
- 1½ cup water
- 1 cup long grain rice I used jasmine
- 1 tbsp sugar
- 2 tbsp rice wine vinegar
- 8 oz imitation or real crab
- ½ cup seedless cucumber quartered and sliced
- 1 avocado sliced
- ¼ cup shredded carrot optional
- ¼ cup mayonnaise
- 2 tbsp sriracha
- black sesame seed for garnish
Instructions
- In a sauce pan, bring water and sugar to a boil, allowing sugar to dissolve.
- Run rice in a mesh strainer under water to rinse excess starch off of rice. Add rice to boiling water and cover, reducing heat to a simmer. Simmer for 15 minutes.
- After water has evaporated, remove from heat and add vinegar. Fluff rice with a fork, and cover again, allowing rice to steam for an additional 5 minutes.
- Meanwhile, quarter and slice a cucumber and halve then slice an avocado. Also, in a small bowl, combine mayonnaise and sriracha.
To Assemble
- Divide the rice into two bowls. Top with crab, cucumbers, avocado slices, carrots (optional). Drizzle with sriracha mayo mixture and serve immediately.
