California Sushi Bowl

Carlifornia Sushi Bowls with crab, cucumbers, carrots, avocado, nori over white rice and drizzled with a sriracha mayo.

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5 from 1 vote

This deconstructed sushi bowl is a healthy, satisfying meal that comes together in minutes!

Course dinner, Fast Lunch, lunch, Main Course

Cuisine American, Japanese

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 371kcal

Author Marlynn Schotland

Ingredients

For the Sushi Rice

2 cups uncooked Calrose rice
¼ cup rice wine vinegar
2 Tablespoons granulated sugar
½ teaspoon kosher salt

For the sriracha mayo

¼ cup mayonnaise
1 teaspoon sriracha

For the sushi toppings

8 ounces imitation crab meat, chopped
1 cup diced English cucumbers (about 2-3 English cucumbers)
¾ cup matchstick carrots
1 avocado, pitted and diced
1 nori sheet, sliced thinly or crumbled
¼ cup soy sauce
1 Tablespoon scallions, thinly sliced for garnish
2 teaspoons sesame seeds

Instructions

Cook the rice according to package directions.

Make the sriracha mayo

In a small bowl, whisk together the mayonnaise and sriracha. Set aside.

Make the sushi rice

In a medium saucepan, heat the rice wine vinegar, sugar, and salt over medium heat, until the sugar is dissolved. When the rice is cooked add it to the vinegar mixture and stir to combine. Remove from the heat.

Assemble the deconstructed sushi bowls

Divide the sushi rice between 4 bowls.
Divide the toppings (crab, cucumbers, carrots, avocado) between the four bowls.
Drizzle the sriracha mayo over the top and garnish each eith sliced scallions and sesame seeds.

Notes

Makes approximately 4 servings.

Storage: These California sushi bowls are best enjoyed right after they are made. However, you can store leftovers (without soy sauce or sriracha mayo) in an airtight container in the refrigerator for up to two days.

Substitutions & topping ideas:

You can substitute salmon for imitation crab.
For additional toppings, you could add cilantro, pickled onions, wasabi, and/or black sesame seeds.

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