California Roll Sushi Bowls

Why You’ll Love This Recipe

I appreciate how simple and approachable this recipe is. I don’t need a bamboo mat or special rolling skills to enjoy sushi flavors at home. Everything goes straight into a bowl, which makes preparation quick and stress-free.

I also love how fresh and balanced it tastes. The seasoned rice has that slightly sweet and tangy flavor I associate with sushi, while the creamy avocado and crunchy cucumber create a perfect contrast in texture. I can also customize the toppings depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup short-grain sushi rice
1 1/2 cups water
3 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
4 oz imitation crab meat (or real crab)
1 medium cucumber, sliced
1 ripe avocado, diced
2 tablespoons low-sodium soy sauce
Sriracha (optional)

Directions

I start by rinsing the sushi rice under cold water until the water runs clear. This step helps remove excess starch and keeps the rice from becoming too sticky. I cook the rice with the water according to the package instructions.

Once the rice is cooked, I transfer it to a bowl while it’s still warm. I gently mix in the rice vinegar, sugar, and salt, stirring carefully so I don’t mash the grains. I let it cool slightly while I prepare the toppings.

I slice the cucumber and dice the avocado, making sure everything is bite-sized and easy to layer.

To assemble, I divide the seasoned sushi rice between two serving bowls. I top each bowl with cucumber, avocado, and crab meat, arranging everything evenly.

Finally, I drizzle soy sauce over the top and add sriracha if I want a little heat. I serve the bowls immediately while the ingredients are fresh and vibrant.

Servings and Timing

This recipe makes 2 servings.

Prep time: about 15 minutes
Cook time: about 15 minutes
Total time: 30 minutes

I find this is the perfect quick lunch or light dinner when I want something refreshing but satisfying.

Variations

When I want extra flavor, I sprinkle toasted sesame seeds or sliced green onions on top. Sometimes I add shredded carrots or edamame for more color and texture.

If I prefer a spicier bowl, I mix a little sriracha with mayonnaise to create a quick spicy sauce. For a more authentic seafood option, I substitute imitation crab with real lump crab meat.

I also enjoy adding seaweed strips or a drizzle of sesame oil for an extra layer of flavor.

storage/reheating

I store leftover components separately in airtight containers in the refrigerator for up to 2 days. I keep the avocado separate if possible to prevent browning.

I prefer not to reheat the assembled bowl, but I can gently warm the rice on its own if needed. I usually sprinkle a few drops of water over the rice before reheating to keep it from drying out.

For the best texture and flavor, I assemble the bowls just before serving.

FAQs

Can I use regular white rice instead of sushi rice?

I can use regular white rice, but I find that short-grain sushi rice gives the best sticky texture and authentic flavor.

Is imitation crab fully cooked?

Yes, imitation crab is fully cooked and ready to eat. I simply slice or shred it before adding it to the bowl.

How do I keep the avocado from browning?

I squeeze a little lemon juice over the diced avocado if I’m preparing it ahead of time, which helps slow browning.

Can I make this bowl ahead of time?

I can prepare the rice and toppings in advance, but I assemble everything just before serving for the freshest taste.

What other sauces work well with this bowl?

I enjoy adding spicy mayo, eel sauce, or even a light drizzle of sesame dressing for extra flavor.

Conclusion

I find California Roll Sushi Bowls to be a quick and satisfying way to enjoy sushi flavors at home. The fresh vegetables, seasoned rice, and savory crab create a balanced and colorful meal that feels both light and comforting. Whenever I want something simple yet flavorful, this bowl is one of my favorite go-to recipes.