Say goodbye to sushi rolling hassles and hello to the deconstructed delight of California Roll Sushi Bowls! Perfect for a quick, fresh, and vibrant meal, these bowls capture all the classic flavors of a California roll with a modern twist. Imagine layers of seasoned sushi rice, succulent crab, creamy avocado, crisp cucumber, and sweet mango, all drizzled with a tangy soy-ginger dressing. Topped with nori strips and a sprinkle of sesame seeds, these bowls are as delicious as they are beautiful. Whether you’re a sushi lover or new to the flavors, this easy and fun dish is sure to become a favorite!
Recipe for California Roll Sushi Bowls
Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound imitation crab meat, shredded
- 1 large avocado, diced
- 1 cucumber, diced
- 1 mango, diced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (optional)
- 2 sheets nori, cut into thin strips
- 2 tablespoons sesame seeds
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onions, sliced (for garnish)
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Instructions:
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Alternatively, bring the water and rice to a boil in a pot, then reduce heat to low, cover, and simmer for about 18 minutes until the water is absorbed and the rice is tender.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.
- Prepare the Crab Mixture:
- In a bowl, mix the shredded imitation crab with mayonnaise and sriracha (if using) until well combined.
- Assemble the Bowls:
- Divide the seasoned sushi rice among four bowls.
- Top each bowl with the shredded crab mixture, diced avocado, cucumber, and mango.
- Make the Dressing:
- In a small bowl, combine the soy sauce and grated ginger.
- Garnish and Serve:
- Drizzle the soy-ginger dressing over each bowl.
- Garnish with nori strips, sesame seeds, and sliced green onions.
- Serve with pickled ginger and wasabi on the side, if desired.
Tips:
- Feel free to add other favorite sushi ingredients like thinly sliced radishes, shredded carrots, or edamame for extra flavor and texture.
- For a low-carb version, substitute the sushi rice with cauliflower rice.
- Adjust the amount of sriracha in the crab mixture to suit your heat preference.
