Easy & Fresh California Roll Sushi Bowl Recipe

This California roll sushi bowl has everything I like about a California roll without having to roll any sushi. You get seasoned sushi rice, creamy avocado, crisp cucumber, imitation crab, nori, and sesame seeds, with a simple soy and wasabi sauce to spoon over the top.

It also works well for meal prep because you can get the rice and sauce ready ahead of time, then cut the fresh toppings when you’re ready to eat. If you want another easy meal with plenty of fresh ingredients, try this Beef Burrito next. Keep reading to see how easy it is to put this California Sushi Bowl together at home.

Jump to:

• Video Instructions
• Try This California Roll Sushi Bowl
• Why You’ll Love It
• Ingredients
• How to Make California Roll Sushi Bowls
• Recipe Tips
• What Can You Serve With This?
• FAQs
• Recipe

Video Instructions

Try This California Roll Sushi Bowl

If you like California rolls but don’t want to bother with rolling and slicing sushi, this bowl is a much easier way to get those same flavors. The seasoned rice, crab, avocado, cucumber, nori, and sesame all work really well together.

The sauce is my favorite part. It’s only soy sauce and wasabi, but it gives the bowl that extra bit of salty heat that brings everything together.

Why You’ll Love It

• No rolling required: You get the ingredients of a California-style roll served together in a bowl.
• Fresh and filling: The creamy avocado and crab work really well with the crisp English cucumber and seasoned rice.
• Easy to prepare ahead: The sushi rice and sauce can both be made up to 2 days in advance, melding the flavors well.
• Easy to change: The toppings in this sushi bowl recipe can be swapped or added to depending on what you like, including mayonnaise, tuna, green onion, red peppers, and more.

Ingredients

• Sushi rice: I’d use sushi rice when possible because its texture works really well for a bowl like this, and the rice vinegar, sugar, and salt give it that familiar sushi flavor. If I couldn’t find it, I’d use the suggested short or medium-grain rice instead. Basmati and jasmine are also options in the original recipe.
• Imitation crab meat: This is what gives the bowl its California roll feel without having to cook any seafood. I like cutting it into smaller pieces so I can get some crab along with the cooked rice and vegetables rather than having large pieces sitting on top.
• Avocado: I’d make sure the avocados are properly ripe here. They should be soft and creamy without being so ripe that they turn mushy when you slice them. The avocado also gives the bowl a nice creamy contrast to the cucumber.
• Sushi sauce: The soy sauce and wasabi mixture is really simple, but I wouldn’t automatically leave it out. The salty soy sauce and heat from the wasabi add a lot of flavor and bite to otherwise mild ingredients, although you can skip it if you don’t like either one.

How to Make California Roll Sushi Bowls

1. Place the sushi rice in a large bowl and cover the dish completely with water. Wash the rice with your fingers using circulating movements, then drain it. Repeat this process twice.

2. Transfer the washed and drained rice to a medium heavy-bottomed saucepan or Dutch oven and add the 3 cups of water. Bring to a boil, cover, and cook over medium heat for 15 minutes.

3. Turn off the heat and leave the rice covered for 10 minutes. Let the rice cool completely for about 1-2 hours, or chill it in the fridge overnight.

4. Combine the rice vinegar, sugar, and salt in a heatproof bowl. Microwave for 60–90 seconds, stirring every 30 seconds, until hot and the sugar and salt have dissolved. Let the seasoned rice vinegar cool for a few minutes.

5. Transfer the chilled rice to a large sheet or pan. Pour the vinegar mixture evenly over the rice and fold until it has been completely absorbed and evenly distributed.

6. Combine the soy sauce and wasabi and whisk until well combined. Set aside.

7. Cut the nori sheet, avocado, cucumber, and imitation crab meat to your liking.

8. Divide the between bowls and layer the avocado, cucumber, imitation crab, nori, and black sesame seeds. Serve with the prepared sushi sauce and optional sushi ginger.

Recipe Tips

• Wash the sushi rice thoroughly before cooking it. The original method rinses and drains it three times in total.
• Let the rice cool completely in the refrigerator before adding the seasoned vinegar mixture.
• Use ripe avocados that are soft enough to eat but not so ripe that they become mushy when sliced.
• Prepare the rice and sauce ahead if you want to save time when assembling the bowls.
• Cut the avocado, cucumber, crab, and nori closer to serving so the toppings stay fresh.

What Can You Serve With This?

• Sushi ginger
• Edamame
• Miso soup
• Seaweed salad
• Spicy mayo

FAQs

Recipe