This California Sushi Bowl recipe contains mimic crabs and fresh vegetables topped with sweet and rich rice topped with sriracha mayo.
- smell: California Sushi Bowl is full of fresh and bright colors, texture and flavor.
- Skill Level: It’s easy to come! Cook rice, prepare vegetables, drizzle and serve.
- Budget Tips: The DIY sushi bowl is cheap and fun.
- Swap: Use Poke ingredients (salmon, tuna or snapper) instead of imitating crab.
- Tips for saving time: Double the rice and freeze it for a last minute roll bowl!
- yield: Cut the recipe of 2 in half or double it 8; no complicated math!
Sushi Bowl Ingredient Tips
- rice: Use sushi rice, a short-grained white rice that is thick and starchy. It will absorb the sweet rice vinegar well. Carros rice is another great option.
- Imitate crab meat: Colors and shapes look like real crab meat, “Surimi” is an affordable alternative to real crab meat. You can also use sushi-grade fish or cooked shrimp in this recipe.
- Add-ons and toppings: Cucumber and avocado add a crisp and creamy texture to the sushi bowl, while Nori strips have a hint of umami.
- Sriracha Mayo: Mix both and add a little water to make it thin.
Variations: Other colorful and delicious additions to sushi bowls are thinly sliced radishes, pickled red onions, steamed (and refrigerated) asparagus, green onions and small pieces of fresh mango. Try the salmon rice bowl for a delicious variant.
How to make a sushi bowl
- Prepare the rice as mentioned earlier Full The following recipe.
- Add the desired toppings and drizzle with Sriracha mayonnaise, sesame seeds and optional pickled ginger.
Store sushi bowl
- Sushi rice can be made in advance and frozen in quart-sized bags for quick and easy.
- Keep the remaining ingredients apart until ready to assemble again, or cover the entire bowl in the refrigerator for up to 3 days. Perfect for weekday lunch or light dinner!
- You can also mix leftovers and roll them into a sheet of Norri to make sushi burritos.
More joy for one bowl
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California Roll Sushi Bowl
Sushi rice, imitation crab, avocado, cucumber and nori seaweed are placed in a bowl in layers and sprinkled with spicy mayonnaise sauce.
Prevent the screen from becoming dark
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Rinse the rice under cold water until the water is clear.
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Add the rice to a medium pot, add 2 cups of water and bring to a boil. Lower the heat to low, cover the pot until the rice is soft and absorbs water, about 18 to 20 minutes.
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In a small bowl, mix the rice vinegar, sugar and salt together. Stir to dissolve and add the rice. Stir to combine and allow the rice to cool slightly.
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Divide the rice into four bowls. Top with crab meat, cucumber, avocado and nori. Drizzle with spicy mayonnaise and sprinkle with sesame seeds. Serve with pickled ginger if needed.
If needed, you can heat the vinegar in the microwave to help dissolve the sugar and salt.
To make spicy mayonnaise, in a small bowl, combine 3 tablespoons of mayonnaise with 2 to 3 teaspoons of Sriracha and 1 teaspoon of water. Drizzle over the bowl.
Calories: 547 | carbohydrate: 82g | protein: 11g | Fatty: 19g | Saturated fat: 3g | Polyunsaturated fat: 8g | Monounsaturated fat: 8g | Trans fat: 0.03g | cholesterol: 15mg | sodium: 1455mg | Potassium: 417mg | fiber: 7g | sugar: 7g | Vitamin A: 194IU | Vitamin C: 7mg | calcium: 42mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, fish, lunch, main course
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