California Roll Sushi Bowls
A quick and flexible meal prep option that captures the flavors of California rolls without the fuss of rolling sushi. Enjoy creamy avocado, crisp cucumber, and sweet crab over seasoned sushi rice.
Ingredients
For the sushi rice
- 2 cups sushi rice (short-grain) Short-grain sushi rice gives the best texture.
- 2.5 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the bowls
- 1 each avocado, sliced (ripe but firm) Slightly firm avocados slice prettily and hold in bowls longer.
- 8 oz crab meat (or imitation crab, shredded) Imitation crab is pre-cooked and safe to eat cold.
- 1 each cucumber, thinly sliced (English or Persian work great)
- 2 each green onions, chopped
- to taste Soy sauce, for serving Start with less soy sauce as imitation crab can be saltier than fresh.
- to taste Sesame seeds, for garnish
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Combine rinsed rice and 2 1/2 cups water in a pot or rice cooker and cook according to package instructions.
- While the rice cooks, whisk rice vinegar, sugar, and salt in a small bowl until dissolved.
- When the rice is done, transfer it to a wide bowl and gently fold in the vinegar mixture. Fan the rice as you fold.
- Let the rice sit until it’s warm, then divide among serving bowls.
Assembly
- Top each bowl with avocado slices, crab meat, cucumber slices, and chopped green onions.
- Drizzle soy sauce to taste and sprinkle sesame seeds over the top.
- Serve immediately, or cool completely and store components for meal prep.
Notes
For a restaurant feel, add a dollop of spicy mayo and serve with pickled ginger and wasabi. Store components separately for best texture. Avocado will brown—keep it sliced with lemon juice or store whole until use.