Description
California Sushi Bowls are so easy to make & taste amazing. Enjoy tender crab, tangy sushi rice & fresh veggies in this light, flavorful dish.
Ingredients
Scale
- 1 1/2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
- 8 oz imitation crab, chopped into small pieces
- 1/2 cup diced English cucumber
- 1–2 nori sheets, chopped or crumbled into small pieces
- 1 large avocado, peeled and sliced
- Black and toasted sesame seeds, for garnish
- 1/4 cup low-sodium soy sauce, for serving
- Nori Furikake
Instructions
- Step: Rinse 1 1/2 cups of sushi rice in a mesh sifter. Once well rinsed, add it to your rice cooker along with 2 cups of water and turn on the rice cooker.
- Step: Once the rice is cooked, transfer it to a rimmed baking sheet.
- Step: Pour 1/4 cup seasoned rice vinegar over the rice and fold it in gently using a rice paddle. Let the rice cool completely.
- Step: Combine 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha to make the spicy mayo.
- Step: Chop 8 ounces of imitation crab meat and 1/2 cup of English cucumber, and break up the nori sheets.
- Step: Add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.
Notes
Once assembled, the bowls can be stored in the refrigerator in an airtight container for about one day. Sushi rice can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 402 kcal
- Sugar: 3 g
- Sodium: 1007 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 12 mg
Keywords: California sushi bowl, deconstructed sushi, imitation crab, Japanese inspired, healthy Asian meal