Description
This California sushi bowl packs all the delicious flavors of a classic California roll — crab, avocado, cucumber, and rice — in an easy, no-roll bowl format. It’s quick to make, super fresh, and perfect for lunch, dinner, or even meal prep. Ready in just 10 minutes and totally customizable!
Ingredients
Base:
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2 cups cooked sushi rice or jasmine rice (warm or chilled)
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1 tablespoon rice vinegar
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1 teaspoon sugar
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1/4 teaspoon salt
Toppings:
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1 cup imitation crab meat (or real crab), shredded
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1 avocado, diced
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1/2 cucumber, thinly sliced or diced
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1/4 cup shredded carrots (optional)
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1 tablespoon mayonnaise (preferably Japanese mayo like Kewpie)
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1 teaspoon sriracha (optional, for a spicy kick)
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1-2 sheets nori (seaweed), cut into thin strips or crumbled
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Sesame seeds (for garnish)
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Soy sauce or tamari (for drizzling)
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Pickled ginger & wasabi (optional, for serving)
Instructions
In a small bowl, mix the rice vinegar, sugar, and salt. Stir into warm rice and fluff with a fork. Divide rice into two bowls.
In a separate bowl, mix shredded crab with mayo (and sriracha if using).
Top each bowl with crab mixture, avocado, cucumber, and carrots.
Sprinkle with sesame seeds and nori strips.
Drizzle with soy sauce or tamari, and serve with pickled ginger and wasabi if desired.
Enjoy immediately!
Notes
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Want it low-carb? Swap rice for cauliflower rice.
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Add protein like cooked shrimp or seared tuna for a boost.
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Make it vegan by using tofu or hearts of palm instead of crab.