California Roll Bowl
Enjoy all the flavors of classic California Roll sushi with this easy to make California Roll Bowl! This has all of your favorite components of California Rolls; fresh avocado, crisp cucumbers, and delicious imitation crab with a flavorful sriracha mixture drizzle. This makes an amazing dinner and is so great for meal-planning your lunches for the week!
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This is a totally simple way to satisfy your craving for sushi without having to learn the art of rolling or buying a sushi roller. You can add your favorite sushi accessories, such as wasabi, pickled ginger, or even chopped up nori. No matter how you make it, it will be a family favorite!
This California Roll Bowl is a great dish for someone who wants to try sushi but never has. Some people are apprehensive about sushi that uses raw fish, which I totally understand. However, by using imitation crab, you can give them the assurance they need without sacrificing any of that classic sushi taste!
Ingredients to Make California Roll Bowl:
- sushi rice
- imitation crab
- avocado
- cucumber
- scallions
- mayonnaise
- sriracha
- sesame seeds
How to Make California Roll Bowl:
- In a small bowl, whisk together mayonnaise and sriracha until well combined.
- In four bowls or meal prep containers, place 1 cup of sushi rice in each. Divide the crab, avocado, and cucumber evenly between the four bowls.
- Drizzle with the sriracha mixture then sprinkle with scallions and sesame seeds. Serve immediately or refrigerate for up to five days.
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California Roll Bowl
Ingredients
- 4 cups sushi rice, cooked
- 8 ounces imitation crab, chopped
- 2 avocados, diced
- 1 cucumber, peeled and diced
- ¼ cup scallions, sliced
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together mayonnaise and sriracha until well combined.
- In four bowls or meal prep containers, place 1 cup of sushi rice in each. Divide the crab, avocado, and cucumber evenly between the four bowls.
- Drizzle with the sriracha mixture then sprinkle with scallions and sesame seeds. Serve immediately or refrigerate for up to five days.
Notes
- For a gluten-free or keto option use cauliflower rice.
- If you are meal prepping this recipe, toss the diced avocado in lime or lemon juice to keep if from browning.
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