California Roll Bowl
This California roll bowl takes everything you love about a classic California sushi roll and turns it into an easy, no-roll dinner 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
- Cook the sushi rice according to package instructions. If desired, gently stir in rice vinegar, sugar, and salt while the rice is still warm. Let the rice cool slightly.
- In a small bowl, whisk together the mayonnaise and sriracha until smooth. Adjust the amount of sriracha to taste.
- Divide the cooked rice evenly among serving bowls, spreading it into an even layer.
- Top each bowl with the chopped imitation crab, diced avocado, cucumber, and sliced scallions.
- Drizzle the spicy mayo over the bowls and sprinkle with sesame seeds.
- Serve immediately, or refrigerate for later if preparing ahead.
Nutrition
Notes
- Let the rice cool slightly: Warm (not hot) rice helps keep the avocado from softening too quickly and keeps the bowl balanced.
- Dice ingredients evenly: Cutting the crab, avocado, and cucumber into similar-sized pieces makes each bite consistent.
- Add the avocado last: This helps prevent browning if you’re assembling multiple bowls.
- Customize the spicy mayo: Start with less sriracha and add more to taste so it doesn’t overpower the bowl.
- Serving suggestions: Pair with Veggie Spring Rolls or Beef Ramen for a simple meal.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!