Sushi bowl is a fast and easy dinner recipe, and you can prepare it in advance what makes it a perfect and healthy meal prep recipe. This California roll bowl is a delicious combination of sushi rice, avocado, imitation crab meat, cucumber, nori sheets, and sesame seeds and served with the most amazing sushi sauce. By the way, how would you like Maine Lobster Rolls or Connecticut Lobster Rolls?

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Ingredients notes and substitutions
- Sushi rice - cooked in water and then prepared with rice vinegar, salt, and sugar. If you don't get sushi rice or don't want to add rice vinegar and sugar to your rice, I recommend using cooked short or medium-grain rice (salted). Basmati or jasmine rice are my two favorite alternatives.
- Toppings - I use avocado, cucumber, imitation crab meat, nori sheets, and black sesame for this recipe. However, you can replace or add any ingredient to your preference. Some of my favorite toppings include raw salmon, cooked shrimp, thinly sliced carrots, soybeans, and boiled eggs. You can also make a vegan sushi bowl by adding tofu and vegetables of your choice.
- Sushi sauce - made of soy sauce and wasabi. The sauce is highly recommended and makes the sushi experience even more authentic, but it's just an addition, and you can leave it out if you don't like soy sauce or wasabi.
Photo instructions
Place the rice in a large bowl and fill the bowl with water until the rice is completely covered. With circulating movements, wash the rice with your fingers. Then drain the rice and repeat 2x times.

Transfer the washed and drained rice to a medium-sized heavy-bottomed saucepan or dutch oven and add water. Bring to a boil, cover, and cook over medium-high heat for 15 minutes or according to the package direction.

Then turn off the heat and allow to sit for 10 minutes. Let cool completely for 1-2 hours, or chill in the fridge overnight.

In a heatproof bowl, combine the rice vinegar, sugar, and salt. Stir and heat in the microwave until hot and sugar and salt are dissolved for about 60-90 seconds. Stir every 30 seconds. Let cool for a few minutes.

Transfer the chilled rice to a large sheet or pan, pour the vinegar evenly on top, and fold the rice until the vinegar is soaked up and evenly distributed. Set aside.

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

Cut nori sheets, avocado, cucumber, and imitation crab meat.

Serve with rice, black sesame, and sushi sauce.
How to cut an avocado for sushi
You can cut the avocado into thin slices or cubes, depending on your preference. I recommend using only ripe avocados, which are soft enough to cut and eat without being too mushy.
Using a long sharp knife, cut the avocado lengthwise around the seed. Then carefully hit the knife into the seed, hold the avocado in one hand and the knife in the other, and rotate the avocado while holding the knife steady. Discard the seed. Then run the knife through the fruit to slice the avocado without cutting through the peel. Gently spoon the avocado slices out of the peel. Take care not to cut yourself!

By the way, if you love avocado, you should try my chunky guacamole as well!
Make-ahead and storage instructions
Chirashi bowl is a perfect meal prep recipe. You can prepare the sushi rice up to 2 days in advance and store it in an airtight container in the refrigerator. It's also possible to freeze the cooked and cooled sushi rice in freezer bags for up to 2 months. Thaw in the fridge overnight.
The sauce can be prepared for up to 2 days in advance as well. Keep it covered in the fridge. Let it come to room temperature and stir before serving.
All other ingredients are best eaten when freshly cut and stored in an airtight container in the fridge for up to 1 day.

Easy comfort food recipes
Everyone loves comfort food recipes that are easy and quick to make but taste like you spent hours in the kitchen. Here are some of my favorite weeknight recipes:
Recipe

Sushi Bowl
Ingredients
Sushi Rice
- 2 cups sushi rice
- 3 cups water
- ¼ cup rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
Sushi Sauce
- ¼ cup soy sauce
- 1-3 teaspoon wasabi
Sushi Bowl
- 1 nori sheet
- 2 ripe avocados
- 1 peeled cucumber
- 12 oz imitation crab meat
- 1 tablespoon black (or white) sesame seeds
- optional: serve with 2 tablespoon sushi ginger
Instructions
- Place the rice in a large bowl and fill the bowl with water until the rice is completely covered. With circulating movements, wash the rice with your fingers. Then drain the rice and repeat 2x times.
- Transfer the washed and drained rice to a medium-sized heavy-bottomed saucepan or dutch oven and add the 3 cups water. Bring to a boil, cover, and cook over medium heat for 15 minutes. Then turn off the heat and allow to sit for 10 minutes. Let cool completely for about 1 hour, or chill in the fridge overnight.
- In a heatproof bowl, combine the rice vinegar, sugar, and salt. Stir and heat in the microwave until hot and sugar and salt are dissolved for about 60-90 seconds. Stir every 30 seconds. Let cool for a few minutes.
- Transfer the chilled rice to a large sheet or pan, pour the vinegar evenly on top, and fold the rice until the vinegar is completely soaked up and evenly distributed. Set aside.
- Combine the soy sauce and the wasabi and whisk until well combined and set aside.
- Cut nori sheet, avocado, cucumber, and imitation crab meat to your liking and serve with rice, black sesame, and sushi sauce. Store in an airtight container in the fridge for up to 1 day.
Notes
- Sushi rice - cooked in water and then prepared with rice vinegar, salt, and sugar. If you don't get sushi rice or don't want to add rice vinegar and sugar to your rice, I recommend using cooked short or medium-grain rice (salted). Basmati or jasmine rice are my two favorite alternatives.
- Toppings - I use avocado, cucumber, imitation crab meat, nori sheets, and black sesame for this recipe. However, you can replace or add any ingredient to your preference. Some of my favorite toppings include raw salmon, cooked shrimp, thinly sliced carrots, soybeans, and boiled eggs. You can also make a vegan sushi bowl by adding tofu and vegetables of your choice.
- Sushi sauce - made of soy sauce and wasabi. The sauce is highly recommended and makes the sushi experience even more authentic, but it's just an addition, and you can leave it out if you don't like soy sauce or wasabi.
Make-ahead and storage instructions
- You can prepare the sushi rice up to 2 days in advance and store it in an airtight container in the refrigerator. It's also possible to freeze the cooked and cooled sushi rice in freezer bags for up to 2 months. Thaw in the fridge overnight.
- The sushi sauce can be prepared for up to 2 days in advance as well. Keep it covered in the fridge. Let it come to room temperature and stir before serving.
- All other ingredients are best eaten when freshly cut and stored in an airtight container in the fridge for up to 1 day.
More questions? Make this recipe perfect every time. So be sure to check the full post. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. I even show you how to cut an avocado.
Video
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Alisha Ross
What a delicious meal we had tonight. I added broccoli and red pepper flakes. It was just wonderful and enjoyed by my husband as well. Thanks for sharing such a great recipe!!
Sabine
Thank you so much, I'm happy that you like it!
Mihaela
That's an incredible recipe for weeknight dinners. It's so easy and delicious. Great recipe!
Sabine
Thank you so much for your feedback, Mihaela!
Sabine
Thanks, Mihaela! We have this very often because it's so easy and delicious.
Moses Brodin
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
Sabine
I'm happy that you like the recipe! Thank you!