California Roll Sushi Bowls
California Roll Sushi Bowls are a light, fresh, deconstructed take on the classic sushi roll, featuring sushi rice, imitation crab, avocado, cucumber, and a drizzle of spicy mayo. Perfect for healthy meal prep, this recipe fits into a variety of diet styles and comes together in under 30 minutes.
Equipment
- small pot or rice cooker
- Mixing Bowl
- small bowl for sauce
- Cutting Board
- Knife
Ingredients
- 3 cups cooked sushi rice (or short‑grain rice, seasoned with rice vinegar, sugar, and salt)
- 1 cup imitation crab meat, flaked or chopped
- 2 ripe but firm avocados, diced
- 1 English cucumber, sliced into thin ribbons or matchsticks
- 2 sheets nori seaweed, cut into thin strips
- 1/2 cup mayonnaise
- 2–3 tablespoons sriracha (adjust to taste)
- 2 tablespoons soy sauce or tamari for drizzling
- 1–2 tablespoons sesame seeds (optional)
- Optional add‑ons: shredded carrots, edamame, pickled ginger, or sliced green onion
Instructions
- Cook the sushi rice or short‑grain rice according to package instructions, then gently fold in a mixture of rice vinegar, sugar, and a pinch of salt while it’s still warm.
- Spread the seasoned rice on a tray or in a bowl and let it cool completely so it doesn’t get soggy.
- In a small bowl, mix the mayonnaise with the sriracha until smooth and slightly pink; thin with a little water if you want it more pourable.
- Divide the cooled rice among four bowls, then top each with the imitation crab, avocado, cucumber, and nori strips.
- Drizzle each bowl with a little soy sauce or tamari and a zigzag of the spicy mayo.
- Sprinkle with sesame seeds and any optional toppings you like, then serve immediately or store components separately for meal prep.
Notes
- For a lighter, more protein‑rich version, swap some of the rice for extra cucumber, edamame, or shredded carrots.
- Keep the avocado in a separate container and add it just before serving to prevent browning.
- To make this vegetarian, use marinated tofu or tempeh instead of imitation crab.