California Sushi Bowl
A quick and customizable bowl that captures the sunny flavors of a California roll without the fuss of rolling sushi.
Ingredients
For the Bowl
- 1 cup sushi rice Short-grain rice is recommended.
- 1.25 cups water
- 1 avocado, sliced Ripe but firm.
- 1 cucumber, thinly sliced English cucumber preferred.
- 1 carrot, shredded
- 0.5 cup imitation crab meat Can substitute with cooked shrimp.
- 2 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp rice vinegar
- sesame seeds For garnish.
- Nori seaweed sheets, cut into strips Optional for garnish.
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Combine the rinsed rice and 1 1/4 cups water in a saucepan and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer gently for 20 minutes.
- Turn off the heat and let it rest, covered, for 10 minutes.
Sauce Preparation
- Mix 2 tbsp soy sauce and 1 tbsp rice vinegar in a small bowl and set aside.
Assembling the Bowl
- Fluff the rice with a fork and let it cool slightly.
- Divide rice among serving bowls.
- Arrange sliced avocado, cucumber, shredded carrot, and imitation crab on top.
- Drizzle the soy-vinegar mixture over each bowl, sprinkle sesame seeds and add nori strips if using. Serve immediately.
Notes
Store leftovers in an airtight container and consume within 24-48 hours. Do not freeze an assembled bowl as avocado and cucumber will suffer in texture. Reheat rice separately and add fresh toppings afterward.