California Roll Sushi Bowls (Printable)
Deconstructed California roll over seasoned sushi rice with crab, avocado, cucumber, nori, sesame, and spicy mayo.
# What You'll Need:
→ Sushi Rice
01 - 1½ cups sushi rice
02 - 2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ Toppings
06 - 7 oz imitation crab sticks (surimi), shredded or roughly chopped
07 - 1 large avocado, sliced
08 - 1 medium cucumber, thinly sliced or julienned
09 - 2 sheets nori, cut into thin strips or small squares
10 - 2 tablespoons toasted sesame seeds
11 - 4 tablespoons mayonnaise (preferably Kewpie)
12 - 1 tablespoon sriracha (optional, for spicy mayo)
13 - 1 small carrot, julienned (optional)
14 - Pickled ginger, for serving
15 - Soy sauce, for serving
# How-To Steps:
01 - Rinse sushi rice under cold running water until the water runs completely clear. Combine rinsed rice and water in a saucepan, bring to a rolling boil, then reduce heat to low. Cover tightly and cook for 15 minutes. Remove from heat and let steam, covered, for an additional 10 minutes without lifting the lid.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt until fully dissolved. Gently fold the vinegar mixture into the cooked rice using a cutting motion with a rice paddle or wooden spoon. Avoid mashing the grains. Allow the rice to cool to room temperature before assembling.
03 - In a small bowl, combine mayonnaise and sriracha, stirring until smooth and well blended. Adjust the sriracha quantity to taste. Set aside until ready to serve.
04 - Divide the seasoned sushi rice among four serving bowls. Arrange shredded imitation crab, sliced avocado, julienned cucumber, carrot if using, and nori strips attractively over each bed of rice.
05 - Drizzle spicy mayo generously over each bowl. Sprinkle with toasted sesame seeds and serve immediately with pickled ginger and soy sauce on the side.
# Expert Advice:
01 -
- No bamboo mat, no rolling technique, no sushi chef skills required, just a bowl and a spoon and twenty minutes of patience.
- The rice seasoned with vinegar and sugar hits that addictive tangy sweet spot that makes you go back for seconds before you even finish your first bowl.
02 -
- Lifting the lid while the rice cooks releases steam that the rice needs to finish properly, so resist the temptation every single time.
- Folding the vinegar mixture with a cutting motion instead of stirring keeps the rice grains intact rather than turning them into paste.
03 -
- Fan the rice while folding in the vinegar mixture to cool it faster and give it a glossy, restaurant quality sheen.
- Wet your knife blade before slicing the avocado to get those perfectly clean edges you see in food magazines.