California Roll Bowl
If you're looking to satisfy that sushi craving but you don't want to go through the trouble of actually assembling a roll, this California Roll Bowl is just the recipe for you!
California Roll Bowl
I know...I've been posting a TON of sushi lately. From our Salmon Sushi Stack (No Rolling Required) to my favorite King Salmon Nigiri with Lemon, we've been serving up a lot of our favorite sushi recipes here, and there's more to come.
This one is one of my favorites though, and if you are one of those (crazy) people who isn't into raw fish, a California Roll Bowl is perfect for you because the only raw thing in this recipe is the cucumber.
A California roll is krab salad, cucumber, avocado, sushi rice, and nori, and we stuck to tradition here, just in unassembled form.
Why You'll Love This Recipe
- Easy Prep: This recipe is simple to make and only takes about 30 minutes to throw together.
- Great For Make-Ahead Meals: All of these ingredients will keep for a couple of days in the fridge, so if you want a delicious lunch, make a big batch!
- No Raw Fish: That may not be in the "positive" column for you. But good news, if you love sushi bowls with raw fish, feel free to add some!
Try my Albacore Poke Tower!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Krab Salad
- Krab Sticks: AKA imitation crab sticks. This is actually fish, and not crab, but it tastes similar to crab and is typically what sushi restaurants use in their rolls.
- Kewpie Mayo: Yes, it has to be Kewpie. It is available almost everywhere now, and if you can't find it at your local store, you can order from Amazon.
- Sesame Oil: I like using a nice, toasted sesame oil. Regular sesame oil works though.
- Rice Vinegar: Don't sub in another type of vinegar. Rice vinegar has a very distinct flavor profile.
Sushi Bowls
- Sushi Rice: Don't use another type of rice. Get rice specifically meant for sushi. Here's what I typically use.
- Sushi Rice Seasoning: I prefer the powdered kind, linked here. It helps keep the rice from being too sticky. You can use seasoned rice vinegar if that's what you have on hand.
- Avocado: Find a nice, ripe one.
- Cucumber: Preferably a Japanese cucumber, but if you can't find those, the small English cucumbers work well, too.
- Nori: If you can only find the big sheets meant for sushi rolls, just cut them into strips with kitchen shears.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Make Rice: Prepare the sushi rice following the directions on the package. Make sure to rinse the rice really well, until the water runs clear. Once fully cooked, gently stir in the sushi rice seasoning. Set aside.
- Prep Krab Salad: Shred or chop the krab sticks. Mix with the other krab salad ingredients. Put in fridge until ready to assemble.
- Prep Vegetables & Nori: If you haven't sliced your cucumber & nori yet, go ahead and do that. Wait to cut up the avocado until immediately before serving so it doesn't start to brown.
- Assemble: Evenly divide the rice, krab salad, vegetables, and nori between four bowls. Top with some furikake, if desired, and sriracha mayo if you like a little spice.
- Serve: Serve immediately. These are best when the rice is freshly cooked, but not piping hot.
Serving Suggestions
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California Roll Bowl
This simple California Roll Bowl is the perfect quick lunch or dinner when you're craving sushi! It comes together in under a half hour, contains no raw fish, and will satisfy that sushi
Ingredients
Krab Salad
- 8 ounces krab sticks
- 4 tablespoons Kewpie mayo
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
Sushi Bowls
- 2 cups sushi rice, rinsed until water runs clear
- 1 packet sushi rice seasoning
- 1 avocado, peeled and sliced
- 2 small cucumbers, preferably a Japanese cucumber, peeled and sliced
- 2 sheets nori
- 4 tablespoons sriracha mayo (optional)
Instructions
- Cook the sushi rice following the package directions. We like to use a rice cooker, but a pot on the stove also works. Once cooked, gently stir in the sushi rice seasoning powder and set aside, covered.
- Shred or chop the Krab sticks and gently mix with the Kewpie, sesame oil, and rice vinegar. Set aside. Keep in the fridge until the sushi rice is done.
- Once the rice is cooked and the crab salad is done, evenly distribute the rice among four bowls. Top with some furikake if desired.
- Divide the krab salad evenly between the bowls, along with the avocado, sliced cucumber, and nori pieces.
- Like it spicy? Drizzle each bowl with some sriracha mayo and add a little wasabi soy on the side.
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 468Total Fat: 26gSaturated Fat: 4gUnsaturated Fat: 22gCholesterol: 21mgSodium: 748mgCarbohydrates: 52gFiber: 3gSugar: 11gProtein: 9gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
