Can I use brown rice instead of sushi rice?

While traditional sushi rice is strongly recommended for authentic texture and flavor, brown rice can work in a pinch. The texture will be different – less sticky and more chewy. If using brown rice, you'll need to adjust cooking times according to package directions and might want to add a bit more seasoned vinegar to compensate for brown rice's stronger flavor.

How do I know if my avocado is perfectly ripe for this recipe?

The perfect avocado for sushi bowls should yield slightly to gentle pressure but not feel mushy. When you remove the stem, the spot underneath should be green, not brown. For this recipe, it's better to use an avocado that's just barely ripe rather than overripe, as you want it to hold its shape when diced.

Is there a substitute for imitation crab if I can't find it?

Absolutely! You can use cooked and chilled shrimp, real crab meat, smoked salmon, or even cooked chicken. For vegetarian options, try firm tofu marinated in a bit of soy sauce and rice vinegar, or tempeh. Each protein will give your bowl a different flavor profile but will work with the other ingredients.

Can I make this recipe gluten-free?

Yes! Most imitation crab contains wheat, so you'll need to substitute it with real crab meat or another protein. Also, check your mayonnaise and sriracha to ensure they're gluten-free, and verify that your nori furikake doesn't contain any wheat-based ingredients.

California Roll Sushi Bowl Recipe

Description

This California Roll Sushi Bowl recipe is a fresh and deconstructed take on classic California rolls, offering all your favorite sushi flavors in an easy-to-make bowl. Featuring seasoned sushi rice, creamy avocado, imitation crab, crisp cucumber, and a spicy mayo drizzle, it’s quick, customizable, and perfect for a healthy and delicious weeknight meal.

Ingredients

Units Scale

Main Ingredients

1 cup dry short-grain sushi rice
1 1/4 cups water
2 tablespoons seasoned rice vinegar
1 avocado, diced or sliced
8 ounces imitation crab, diced
1 cup English or Persian cucumber, diced or sliced

Spicy Mayo Sauce

1/2 cup mayonnaise (store-bought or homemade)
2 teaspoons sriracha
Optional: 2 tablespoons water (for a thinner sauce)

Optional Toppings

Sesame Seeds
Green Onion
Nori Furikake

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Rice: Rinse the sushi rice under cool water for 30-45 seconds, or until the water runs clear. This removes excess starch to prevent the rice from turning mushy during cooking.
Cook the Rice: Add the rinsed rice and 1¼ cups water to a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Alternatively, use a rice cooker following the manufacturer’s instructions.
Season the Rice: Transfer the cooked rice to a large bowl and drizzle it with seasoned rice vinegar. Gently fold to combine, being careful not to smash the rice. Allow the rice to cool completely before assembling your sushi bowls.
Prepare the Spicy Mayo: In a small bowl, whisk together the mayonnaise and sriracha. For a drizzling consistency, whisk in 2 tablespoons water.
Assemble the Sushi Bowls: Divide the cooled sushi rice evenly among four bowls. Top each bowl with avocado slices, imitation crab, and diced cucumber.
Add Sauce and Finish: Serve with the spicy mayo either drizzled over the top or on the side. Finish each bowl with your choice of optional toppings such as sesame seeds, green onion, or nori furikake.

Notes

Use only sushi rice or Calrose rice; other types may not yield the desired texture.
Rinsing the rice thoroughly is key to firm, non-mushy grains.
A rice cooker is a convenient method for cooking sushi rice.
Add the rice vinegar by folding gently, avoiding over-mixing which can make the rice gummy.
Fully cool the rice before assembling to prevent wilting or melting the toppings.
If using unseasoned rice vinegar, mix 2 tablespoons rice vinegar, 1 teaspoon kosher salt, and 1 teaspoon sugar. Heat to dissolve, then use as seasoning.
You may substitute imitation crab with real crab meat (cooked), cooked shrimp, or smoked salmon for variations.
If you cannot find nori furikake, combine dried seaweed flakes, sesame seeds, and salt as a substitute.
For best taste and texture, enjoy the bowls right after assembly. They can be stored in the refrigerator for up to 1 day.
Nutritional info excludes optional toppings.

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 420
Sugar: 4g
Sodium: 680mg
Fat: 20g
Saturated Fat: 3.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg