Description
A vibrant and easy California Roll Sushi Bowl featuring seasoned sushi rice, imitation crab, fresh cucumber, creamy avocado, and nori strips, finished with a drizzle of spicy mayonnaise and toasted sesame seeds. Perfect for a quick, satisfying sushi-inspired meal without the need for rolling.
Ingredients
Scale
Rice Base
- 1 ½ cups sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
Toppings
- 12 ounces imitation crab meat, roughly chopped
- 1 English cucumber, diced
- 1 avocado, sliced
- 1 sheet nori, cut into strips
Finishing Touches
- ¼ cup spicy mayonnaise (combine mayonnaise with sriracha or preferred hot sauce)
- 2 teaspoons toasted sesame seeds
- Pickled ginger, for serving (optional)
Instructions
- Rinse the rice: Rinse the sushi rice under cold water, swirling it gently, until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Cook the rice: Place the rinsed rice and 2 cups of water into a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 18 to 20 minutes, or until the water is fully absorbed and the rice is tender.
- Season the rice: In a small bowl, mix the rice vinegar, granulated sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to evenly season the rice. Allow the rice to cool slightly to room temperature.
- Assemble the bowls: Divide the seasoned sushi rice evenly among four serving bowls. Top each bowl with chopped imitation crab meat, diced cucumber, sliced avocado, and nori strips.
- Add sauces and garnish: Drizzle each bowl with spicy mayonnaise and sprinkle toasted sesame seeds over the top. Serve with pickled ginger on the side if desired.
Notes
- To make spicy mayonnaise, combine mayonnaise with sriracha or another hot sauce in desired proportions.
- Use fresh sushi rice for authentic texture and flavor.
- Feel free to add other toppings like thinly sliced carrots or edamame for extra texture.
- Leftovers can be stored covered in the refrigerator for up to 1 day; best enjoyed fresh.
