Fresh California Roll Sushi Bowls: Quick Weeknight Dinner (Print Version)

Simple Easy California Roll Sushi Bowls for a quick, delicious meal. Get that sushi flavor without the fuss! Perfect for weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-American
Dietary: Pescatarian

# Ingredients:

→ Base Ingredients

01 - 1 ½ cups sushi rice
02 - 2 ¼ cups water (for cooking rice)
03 - ¼ cup rice vinegar
04 - 1 tbsp granulated sugar
05 - ½ tsp salt

→ Flavor Boosters

06 - 8 oz imitation crab (surimi), shredded
07 - ½ cup mayonnaise
08 - 1-2 tsp sriracha (or to taste)
09 - 1 large cucumber, diced or julienned
10 - 2 ripe avocados, sliced or diced

→ Garnish & Toppings

11 - 2 sheets nori, cut into thin strips
12 - 2 tbsp toasted sesame seeds
13 - Soy sauce, for serving
14 - Pickled ginger, for serving

→ Optional Extras

15 - Green onions, sliced
16 - Extra sriracha or homemade spicy mayo

# Instructions:

01 - First things first, rinse your sushi rice under cold water until it runs clear. Seriously, don't skip this; it washes off excess starch and makes for fluffier rice. Then, cook it according to package directions, either in a rice cooker (my preferred, less chaotic method) or a saucepan. While it’s still warm, gently fold in the mixture of rice vinegar, sugar, and salt. I always taste it here to make sure it's perfectly balanced. This is where I sometimes forget to taste and end up with rice that's either too sweet or too bland. Oops!
02 - While your rice is doing its thing, grab your imitation crab. You want to shred it into small, flaky pieces. I usually just use my fingers; it’s quicker and honestly, a bit therapeutic. In a medium bowl, mix the shredded crab with the mayonnaise and a dash of sriracha. This is where the magic happens, hon. Don't be shy with the mayo, but don't drown it either. You want it creamy and coated, not swimming. I once added too much sriracha and my mouth was on fire for an hour, so start small!
03 - Next up, the fresh stuff! Dice your cucumber into small, bite-sized pieces. For the avocado, cut it in half, remove the pit, scoop out the flesh, and slice or dice it. I find a sharp knife makes this so much easier. This is the part that smells so fresh and vibrant, honestly. I try to do this step just before assembling to keep the avocado from turning brown, because nobody wants sad, oxidized avocado in their Easy California Roll Sushi Bowls!
04 - Now for the fun part: building your bowls! Divide the seasoned sushi rice evenly among your serving bowls. This is your canvas! Then, artfully arrange the shredded crab mixture, diced cucumber, and sliced avocado on top of the rice. I like to make little sections, but to be real, sometimes I just toss it all in and it tastes just as good. There was one time I got a little too artistic and my bowl looked like a messy abstract painting, but hey, it tasted good!
05 - Once your main components are in, it’s time for the garnishes. Sprinkle generously with toasted sesame seeds and those lovely nori strips. I just snip the nori with kitchen shears right over the bowl. If you're feeling extra, a drizzle of extra sriracha or spicy mayo is always a good idea. Sometimes I add a few thin slices of green onion for an extra pop of color and flavor. It’s all about personal preference here!
06 - Finally, serve your beautiful Easy California Roll Sushi Bowls immediately with soy sauce and pickled ginger on the side. Take a moment to admire your handiwork! The smell of fresh cucumber and the hint of sesame is just divine. The first bite should be a mix of all those textures and flavors—creamy, crunchy, tangy, and a little bit spicy. It’s honestly so satisfying. Don’t forget to share your creations with me, I love seeing them!

# Notes:

01 - Don't overmix the seasoned sushi rice; it can get mushy, and nobody wants that! Gently fold it in.
02 - For best results, assemble your bowls just before serving to keep the avocado fresh and the rice perfectly textured.
03 - If you're out of imitation crab, cooked shrimp or even smoked salmon makes a surprisingly good swap!
04 - A sprinkle of toasted sesame seeds and a drizzle of spicy mayo really elevates these bowls to something special.

# Equipment Needed:

01 - Rice cooker or saucepan
02 - mixing bowls
03 - sharp knife
04 - kitchen shears

# Nutrition (Per Serving):

Calories: 450
Total Fat: 15g
Total Carbohydrate: 60g
Protein: 18g

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