California Roll in a Bowl
Enjoy all the fresh flavors of your favorite California roll, deconstructed into a quick, satisfying, and easy-to-make California roll in a bowl, no rolling required!
California Roll Sushi Bowl
Getting your sushi fix from home has never been so easy!
Skip the drive, skip the line, and save some money too with this California roll in a bowl recipe. It has all the flavors of the California roll you know and love, but without any of the hassle of rolling sushi!
I can’t overstate how easy this recipe is, making it perfect for a last-minute date night or busy weeknight meal.
What is a California Roll?
A California roll is perhaps the most popular type of sushi roll. Since it is cooked, with no raw fish, it often considered a great entry point for those new to sushi.
The filling usually consists of imitation crab meat (or sometimes real crab), creamy avocado, and crisp cucumber. It’s known for its mild, fresh flavor and appealing textures.
Just like the classic sushi roll, these California sushi roll bowls feature perfect sushi rice topped with imitation crab, cucumber, avocado, sriracha mayo, and a sprinkle of sesame seeds. Perfection in a bowl and so much easier to prepare!
Ingredients
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Sushi Rice Ingredients
- 1 1/2 cups uncooked sushi rice (plus about 2 cups water for cooking)
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1 TB salt
Toppings
- 3.5 oz imitation crab meat OR real crab meat (100 g)
- 1/2 of a ripe avocado
- 1/2 of a cucumber
- 1–2 sheets sushi nori (dried seaweed), cut into small pieces
- Sesame seeds (optional garnish)
Spicy Mayo Ingredients
- 2 TB mayonnaise
- 1 teaspoon sriracha
Helpful Kitchen Tools
- Rice Cooker (My husband, who is the cook in our family, had been eying a Zojirushi rice cooker for a long time, so I got it for him as a gift. It was a tad pricey, but it is AMAZING and cooks rice perfectly every time…even brown rice! The price is higher now after the start of the t*riffs, so I would watch for sales!)
Instructions
- Cook the Rice – Rinse the sushi rice thoroughly in cold water until it runs clear. Cook according to package directions. While still warm, gently stir in rice vinegar, salt and sugar. Let cool to room temperature.
- Prep the Toppings – Slice the avocado and cucumber into small pieces. Shred or slice the imitation crab.
- Assemble the Bowl – Divide the cooled cooked rice into small bowls. Top with crab mixture, avocado, cucumber, and torn nori sheets.
- Make the Sauce – Stir together mayonnaise and sriracha. Drizzle over the bowl.
Best enjoyed immediately.
Prep Tips
- Yield – This recipe makes about 2 servings.
- Rice – While you can technically use any type of rice for this bowl, sushi rice will have the most authentic texture. In a pinch, you can use short grain rice, either white rice or brown rice.
- Veggies – We kept this base recipe simple, with just the veggies used in a classic California roll. However, you are welcome to add more, such as shredded carrots, pickled daikon radish, seaweed salad, edamame and/or pickled ginger.
- Garnish Ideas – We added a sprinkle of sesame seeds, as those are often on the outside of a California sushi roll. You could also add pickled ginger, wasabi, and a splash of soy sauce for the full sushi experience.
- Variations – You can reduce the carb count in the recipe by using cauliflower rice. You can also make this dish a salad by serving over fresh lettuce.
Related Recipes
California Roll Sushi Bowl Recipe (Printable Recipe Card)
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California Roll in a Bowl
Equipment
- rice cooker
Ingredients
Sushi Rice Ingredients
- 1.5 cups sushi rice uncooked (plus about 2 cups water for cooking)
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1 TB salt
Toppings
- 3.5 oz imitation crab or real crab meat shredded
- 1/2 of a ripe avocado sliced
- 1/2 of a cucumber sliced
- 2 sheets nori (dried seaweed) cut into small pieces
- sesame seeds optional garnish
Spicy Mayo Ingredients
- 2 TB mayonnaise
- 1 teaspoon sriracha
Instructions
- Rinse the sushi rice thoroughly in cold water until it runs clear. Cook according to package directions. While still warm, gently stir in rice vinegar, a pinch of salt, and a small pinch of sugar. Let cool to room temperature.
- Slice the avocado and cucumber into small pieces. Shred or slice the imitation crab.
- Divide the seasoned rice into 2 small bowls. Top with crab, avocado, cucumber, and torn nori sheets.
- Stir together mayonnaise and sriracha. Drizzle over the bowl.
- Serve immediately with optional extras like sesame seeds, pickled ginger, or soy sauce if desired.
Notes
Nutrition
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