California Sushi Roll Bowls

California Sushi Roll Bowls to make sure you get everything perfect.

This recipe makes approximately 4 servings.

Imitation Crab Meat – 1 lb, flaked or shredded for easy distribution in the bowl ($2.99)

Mini Cucumbers – 2-3 mini cucumbers, thinly sliced for crunch ($2.99)
Green Onions – 3 green onions, finely sliced for added flavor and color ($0.89)
Rice – 1 cup uncooked sushi or short-grain rice for a sticky, authentic texture ($1.39)

Additional Ingredients for Sauce and Flavoring (estimated cost: already on hand)

Rinse the Rice: Measure out 1 cup of uncooked rice and rinse it under cold water in a fine-mesh strainer. Rinse until the water runs mostly clear, which helps remove excess starch and prevents the rice from being overly sticky.
Cook the Rice: Cook the rice according to package instructions. If you have a rice cooker, this can be helpful for getting the right texture. Typically, you’ll combine 1 cup of rice with 1 ¼ cups of water (for short-grain rice) in a pot, bring it to a boil, then reduce to a simmer. Cover and cook for about 18-20 minutes, or until water is absorbed.

Season the Rice: Once the rice is cooked, gently fold in 1-2 teaspoons of rice vinegar using a rice paddle or a spatula. This adds a hint of flavor and slight acidity, mimicking sushi rice. Let the rice cool slightly while you prepare the other ingredients.

Flake or Roughly Chop the Crab Meat: Using your fingers or a fork, break apart the 1 lb of imitation crab meat into small flakes. This texture is easier to incorporate into the bowl and will blend well with other ingredients.
(Optional) Add Sauce to Crab: If you like your crab extra creamy, you can mix a spoonful of the mayo-sriracha sauce (step 4) into the crab meat now. This is totally optional!

Cucumber: Slice the mini cucumbers thinly. Mini cucumbers have a nice, mild flavor and slight sweetness that balances the savory flavors in the bowl.
Green Onions: Finely slice 3 green onions (white and green parts) for a fresh, mild onion flavor.
Avocado: Cut the avocado in half, remove the pit, and carefully slice or dice it. Avocado adds creaminess and richness, balancing the other ingredients in the bowl.

In a small bowl, combine 3-4 tablespoons of mayonnaise with 1-2 teaspoons of sriracha (adjust based on your preferred level of spice).
Add a small amount of water (about 1 teaspoon at a time) and stir until the sauce reaches a drizzly consistency. This should be thin enough to drizzle but not overly watery.

Layer the Rice: Divide the seasoned rice evenly among 4 bowls. This forms the base of each sushi roll bowl.

Top with Ingredients: Arrange the imitation crab meat, sliced cucumbers, green onions, and avocado on top of the rice. You can place each topping in its own section of the bowl for a colorful presentation, or mix them all together for a more blended look.
Drizzle with Sauce: Using a spoon, drizzle the spicy mayo sauce generously over each bowl.
Garnish with Sesame Seeds: Sprinkle sesame seeds on top for added crunch and flavor.

If desired, serve with a side of soy sauce or tamari for an extra salty, umami kick.

Adjust Ingredients as Needed: Add any other veggies you enjoy, like shredded carrots, thinly sliced red bell peppers, or even a sprinkle of seaweed flakes for a boost of flavor.
Mix in the Sauce: For an extra creamy bowl, you can mix half of the sauce directly into the crab or drizzle over the top.

Rice Cooling Tip: If you need the rice to cool faster, spread it out on a baking sheet in a thin layer for a few minutes. This will help it reach room temperature quickly without drying out.

This recipe is super customizable, allowing you to make it your own. Enjoy your fresh, flavorful, and affordable homemade sushi roll bowls! 🍣