Description
California Sushi Bowls are easy to make and taste amazing. Enjoy tender crab, tangy sushi rice, and 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 (Marukan)
- 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
- Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
- Once the rice is cooked transfer it to a rimmed baking sheet.
- Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. Use a rice paddle to do this gently. Let the rice cool completely.
- Make your spicy mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.
- Chop 8 ounces of imitation crab meat and 1/2 cup of English cucumber. Break up a few pieces of nori.
- 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
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: No-Cook and Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 402
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: California Sushi Bowls