Deconstructed California Sushi Bowls – A Fresh and Flavorful Twist!
Craving sushi but don’t feel like rolling? These California Sushi Bowls are the perfect answer! Loaded with all the flavors you love in a California roll – from imitation crab to avocado and spicy mayo – this bowl is a fresh, deconstructed take on sushi that’s both easy to make and absolutely delicious.
Every time we get a sushi craving, this California Sushi Bowl recipe saves the day. My husband, a sushi lover, was skeptical the first time I whipped this up, thinking nothing could replace the traditional sushi roll. But after one bite, he was hooked! It’s become our go-to when we want something fresh, tasty, and quick, without the hassle of rolling sushi. Plus, the kids love building their own bowls, adding extra avocado or cucumber for fun. Now, it’s a weekly staple, and it never disappoints!
Why These Deconstructed California Sushi Bowls?
- No Rolling Required: Get all the sushi flavor with none of the effort – these bowls come together easily and are perfect for quick meals.
- Customizable: Add as much avocado, cucumber, or nori as you like – you control the flavor balance.
- Fresh & Healthy: With wholesome ingredients like sushi rice, imitation crab, fresh cucumber, and avocado, this dish is light yet satisfying.
- Bursting with Flavor: From the spicy mayo to the toasted sesame seeds, every bite is an explosion of umami goodness.
- Great for Meal Prep: Make the components ahead of time and assemble the bowls when ready to eat.
Ingredients:
- 285g (1½ cups) dry Calrose sushi rice
- 475ml (2 cups) water
- 60ml (¼ cup) seasoned rice vinegar
- 60g (¼ cup) Japanese mayonnaise
- 10ml (2 teaspoons) sriracha
- 225g (8 oz) imitation crab, chopped
- ½ cup (about 60g) diced English cucumber
- 1-2 nori sheets, chopped or crumbled into small pieces
- 1 large avocado, peeled and sliced
- Black and toasted sesame seeds, for garnish
- 60ml (¼ cup) low-sodium soy sauce, for serving
- Nori furikake, for garnish
Directions:
- Prepare the Sushi Rice:
Begin by thoroughly rinsing the sushi rice in a fine mesh strainer under cold water. Once rinsed, transfer the rice to a rice cooker, add the 2 cups of water, and cook according to your rice cooker’s instructions. - Season the Rice:
When the rice is done, transfer it to a rimmed baking sheet. Gently pour the seasoned rice vinegar over the rice and fold it in using a rice paddle or a spatula. Be careful not to mash the rice. Allow it to cool completely before using. - Make the Spicy Mayo:
In a small bowl, mix the Japanese mayonnaise with the sriracha until smooth. Set aside. - Chop the Ingredients:
While the rice cools, chop the imitation crab and English cucumber into bite-sized pieces. Break the nori sheets into small pieces or crumble them for a topping. - Assemble the Bowls:
Once the rice is cooled, divide it into bowls. Top each bowl with the chopped imitation crab, cucumber, and sliced avocado. Drizzle with the spicy mayo, then sprinkle with sesame seeds, furikake, and extra nori pieces. - Serve:
Serve with low-sodium soy sauce on the side for dipping or drizzling. Enjoy your deconstructed sushi experience!
Notes:
- Rice Substitutions: You can use jasmine rice if you don’t have sushi rice on hand, though the texture will be different.
- Spice Level: Adjust the sriracha to your preferred heat level. You can also add extra hot sauce or chili flakes if you like more heat!
- Imitation Crab: Feel free to swap imitation crab with real crab meat, cooked shrimp, or even smoked salmon for a different twist.
