By Becky Hardin
Published Jan 6, 2023
This tasty California Roll Sushi Bowl is a deconstructed sushi bowl made with creamy avocado, fresh crabmeat, and crunchy cucumbers.
California Roll in a Bowl
No time to cook? That’s okay because this California Roll Sushi Bowl recipe will be ready in under 30 minutes . This yummy sushi bowl is sure to delight your guests or your family.
This yummy recipe consists of all the great flavors found in California rolls, deconstructed into a rice bowl. If you love sushi, you’ll love these!
Why You’ll Love this Sushi Bowl Recipe:
- No Mess: It’s a California Roll in a bowl!
- Simple to Make : This recipe takes less than 30 minutes to prepare.
- Healthy Meal: Fresh avocado, cucumbers, and crabmeat make this a healthy homemade meal.
If you like this dish, be sure to try our Poke Bowls , Buddha Bowl , or Homemade Ramen Cups !
How to Make a Sushi Bowl
You can jump to the recipe card for full ingredients & instructions!
- Rinse rice under cool water until the water runs clear.
- Add rice and water to your rice cooker, and cook according to the manufacturer’s instructions.
- Add the cooked rice to a large bowl and drizzle over the rice vinegar, stir, then set aside until cool.
- Assemble the bowls. Divide the rice between four bowls. Top with avocado, imitation crab, and cucumber.
- Whisk together the mayonnaise and sriracha in a small bowl. If you prefer a thinner sauce, whisk in 2 tablespoons of water.
- Serve with spicy mayo and garnish with sesame seeds, green onion, or nori furikake. Enjoy!
Ingredient Notes
- Sushi Rice is a specific type of short-grain Japanese rice and it really makes this bowl feel like you’re eating sushi! Sushi rice is available in the International aisles of most grocery stores.
- Water helps cook the rice.
- Rice Vinegar is what gives sushi rice its unique flavor. I like seasoned but if you have unseasoned, mix together 2 tablespoons of rice vinegar, 1 teaspoon of kosher salt, and 1 teaspoon of granulated sugar. Microwave until the sugar and salt have dissolved and use as directed.
- Avocado is a classic addition to a California roll – it adds a fresh creaminess to the bowl.
- Cucumber adds a great crunch to the bowl. I prefer English or Persian because they have softer skin and fewer seeds.
- Imitation Crab is the classic protein in a California roll. Most imitation crab is already cooked but double-check to make sure yours is before you buy it.
- Mayonnaise is the base of our spicy mayo – I prefer Japanese mayo but regular mayonnaise would work too.
- Sriracha makes the mayo spicy. Feel free to add as much or as little as you like.
A California sushi bowl consists of all of the great flavors found in California rolls (imitation crab, avocado, and cucumber) deconstructed into a rice bowl.
Shellfish allergy sufferers, fear not! Imitation crab doesn’t actually contain any crab. It’s made from white fish that is simply shaped and colored to look like crab legs.
Rice is high in starch, so there is often starchy residue on the grains. If you don’t rinse this residue off, you can end up with gummy, gluey rice.
Nori furikake is a Japanese seasoning blend made from dried seaweed flakes, sesame seeds, and salt. If you’re unable to find it, you can simply sprinkle on the component ingredients.
Recipe Tricks and Tips
- We do not recommend assembling the bowls ahead of time, or the rice will dry out, and the avocado will brown. But you can prep each part and assemble fresh when ready to eat!
- Use imitation crab meat if you’re allergic to shellfish.
Make Ahead Instructions
- The sushi rice can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use. It can also be frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
- The spicy mayonnaise can also be prepared 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Let come to room temperature before serving.
Storage Instructions
Store leftover California roll sushi bowls in an airtight container in the refrigerator for up to 1 day.
Substitutions
- I do not recommend using any rice other than sushi rice, but if you cannot find it, some people have had success with Calrose rice.
- If you have unseasoned rice vinegar, mix together 2 tablespoons of rice vinegar, 1 teaspoon of kosher salt, and 1 teaspoon of granulated sugar. Microwave until the sugar and salt have dissolved and use as directed
- If you prefer, you can use real crab meat. Be sure to cook the meat before adding it.
- You could also used cooked shrimp or smoked salmon.
- If you want to try nori furikake but can’t find any, use dried seaweed flakes, sesame seeds, and salt to approximate the flavor.
Sushi Rice Tips
- Be sure to use sushi rice. Other white rices are not as sticky and will not perform the same. Sushi rice can be found in the International aisle of most grocery stores.
- Rinse the rice thoroughly to remove excess starch and avoid mushy rice.
- You can also cook the rice in a rice cooker, if you have one.
- Gently fold in the rice vinegar to avoid smashing the rice into a mushy blob.
- Let the rice cool completely before using in sushi bowls to prevent it from melting the toppings.
More Seafood Recipes We Love
- Baltimore Crab Cakes
- Warm Crab Artichoke Dip
- Air Fryer Miso Salmon
- Bang Bang Shrimp Bowls
The California Roll Sushi Bowl is perfect for a quick lunch or dinner. Made with fresh ingredients and topped with a spicy mayo sauce, this recipe is sure to please!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 cup dry short-grain sushi rice
- ▢ 1¼ cups water
- ▢ 2 tablespoons seasoned rice vinegar
- ▢ 1 avocado diced or sliced
- ▢ 8 ounces imitation crab diced
- ▢ 1 cup English or Persian cucumber diced or sliced
- ▢ ½ cup mayonnaise store-bought or homemade
- ▢ 2 teaspoons sriracha
Optional Toppings
- ▢ Sesame Seeds
- ▢ Green Onion
- ▢ Nori Furikake
Instructions
- Rinse the rice under cool water for 30-45 seconds, or until the water runs clear. 1 cup dry short-grain sushi rice
- Add the rice and water to a small saucepan set over medium-high heat. Bring the water to a boil, then reduce the heat to low. Cover with a lid and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. If you have a rice cooker, add the rice and water to a rice cooker and cook according to the manufacturer’s instructions. 1 cup dry short-grain sushi rice, 1¼ cups water
- Add the cooked rice to a large bowl and drizzle over the rice vinegar. Stir to combine. Set the rice aside and cool completely before assembling the sushi bowls. 2 tablespoons seasoned rice vinegar
- To assemble the sushi bowls, divide the rice between four bowls. Top with avocado, imitation crab, and cucumber. 1 avocado, 8 ounces imitation crab, 1 cup English or Persian cucumber
- Whisk the mayonnaise and sriracha together in a small bowl. If you prefer a thinner sauce (one that you can drizzle), whisk in 2 tablespoons of water. ½ cup mayonnaise, 2 teaspoons sriracha
- Serve the sushi bowls with spicy mayo on the side or drizzled on top. Garnish with sesame seeds, green onion, or nori furikake, if desired. Sesame Seeds, Green Onion, Nori Furikake
Becky’s Tips
- I do not recommend using any rice other than sushi rice, but if you cannot find it, some people have had success with Calrose rice.
- Rinse the rice thoroughly to remove excess starch and avoid mushy rice.
- You can also cook the rice in a rice cooker, if you have one.
- Gently fold in the rice vinegar to avoid smashing the rice into a mushy blob.
- Let the rice cool completely before using in sushi bowls to prevent it from melting the toppings.
- If you have unseasoned rice vinegar, mix together 2 tablespoons of rice vinegar, 1 teaspoon of kosher salt, and 1 teaspoon of granulated sugar. Microwave until the sugar and salt have dissolved and use as directed
- If you prefer, you can use real crab meat. Be sure to cook the meat before adding it.
- You could also used cooked shrimp or smoked salmon.
- If you want to try nori furikake but can’t find any, use dried seaweed flakes, sesame seeds, and salt to approximate the flavor.
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
California Roll Sushi Bowl Recipe
Ingredients
- 1 cup dry short-grain sushi rice
- 1¼ cups water
- 2 tablespoons seasoned rice vinegar
- 1 avocado diced or sliced
- 8 ounces imitation crab diced
- 1 cup English or Persian cucumber diced or sliced
- ½ cup mayonnaise store-bought or homemade
- 2 teaspoons sriracha
Optional Toppings
- Sesame Seeds
- Green Onion
- Nori Furikake
Instructions
- Rinse the rice under cool water for 30-45 seconds, or until the water runs clear. 1 cup dry short-grain sushi rice
- Add the rice and water to a small saucepan set over medium-high heat. Bring the water to a boil, then reduce the heat to low. Cover with a lid and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. If you have a rice cooker, add the rice and water to a rice cooker and cook according to the manufacturer’s instructions. 1 cup dry short-grain sushi rice, 1¼ cups water
- Add the cooked rice to a large bowl and drizzle over the rice vinegar. Stir to combine. Set the rice aside and cool completely before assembling the sushi bowls. 2 tablespoons seasoned rice vinegar
- To assemble the sushi bowls, divide the rice between four bowls. Top with avocado, imitation crab, and cucumber. 1 avocado, 8 ounces imitation crab, 1 cup English or Persian cucumber
- Whisk the mayonnaise and sriracha together in a small bowl. If you prefer a thinner sauce (one that you can drizzle), whisk in 2 tablespoons of water. ½ cup mayonnaise, 2 teaspoons sriracha
- Serve the sushi bowls with spicy mayo on the side or drizzled on top. Garnish with sesame seeds, green onion, or nori furikake, if desired. Sesame Seeds, Green Onion, Nori Furikake
Notes
- I do not recommend using any rice other than sushi rice, but if you cannot find it, some people have had success with Calrose rice.
- Rinse the rice thoroughly to remove excess starch and avoid mushy rice.
- You can also cook the rice in a rice cooker, if you have one.
- Gently fold in the rice vinegar to avoid smashing the rice into a mushy blob.
- Let the rice cool completely before using in sushi bowls to prevent it from melting the toppings.
- If you have unseasoned rice vinegar, mix together 2 tablespoons of rice vinegar, 1 teaspoon of kosher salt, and 1 teaspoon of granulated sugar. Microwave until the sugar and salt have dissolved and use as directed
- If you prefer, you can use real crab meat. Be sure to cook the meat before adding it.
- You could also used cooked shrimp or smoked salmon.
- If you want to try nori furikake but can’t find any, use dried seaweed flakes, sesame seeds, and salt to approximate the flavor.
- Nutritional information does not include optional toppings.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
