Do Share Recipe

California Sushi Bowls Recipe | Fresh & Flavorful Meal

I’ve always loved sushi, but I don’t always have the patience to roll it neatly — which is exactly why I started making these California Sushi Bowls Recipe. The first time I tried them, I was shocked by how easy and delicious they were. Everything I enjoy about a California roll shows up here: creamy avocado, fresh cucumber, savory crab, and that irresistible spicy mayo drizzle.

It’s simple, refreshing, and honestly feels like a restaurant treat made right at home. It’s a fun twist, similar to Mexican Tater Tot Casserole Recipe I tried recently for a cozy weeknight dinner. I’m excited to walk you through how I make it!

Ingredients

Here’s what you’ll need along with a few helpful notes and pro tips:

1 ½ cups dry Calrose sushi rice — Short-grain rice makes the perfect sticky sushi base.
2 cups water — Just enough to cook the rice to the right texture.
¼ cup seasoned rice vinegar — Gives the traditional sweet-tangy sushi rice taste.
¼ cup Japanese mayonnaise — Richer and creamier than regular mayo.
2 teaspoons Sriracha — For that signature spicy mayo kick.
8 oz imitation crab, chopped — Gives the classic California roll flavor.
½ cup English cucumber, diced — Adds a refreshing crunch.
1–2 nori sheets, crumbled — Provides that essential seaweed umami.
1 large avocado, peeled and sliced — Creamy and buttery; a must for California rolls.
Black and toasted sesame seeds — For a nutty, finishing touch.
¼ cup low-sodium soy sauce — Perfect for drizzling or dipping.
Nori furikake — Adds extra flavor with crunchy seaweed and sesame.

Note: This recipe makes several servings (about 4 bowls).

Variations

Here are some easy ways to customize your bowls based on your diet or preferences:

Dairy-free: Use a vegan mayo alternative for the spicy mayo.
Protein swap: Replace imitation crab with cooked salmon, shrimp, or tuna.
Low-carb: Use cauliflower rice instead of sushi rice.
More veggies: Add radishes, shredded carrots, or steamed edamame.
Sauce twist: Try wasabi mayo or a little yuzu instead of Sriracha.
More crunch: Add tempura flakes or toasted panko on top.

You can also enjoy similar stuffed dishes like Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken Recipe for a heartier protein option.

Cooking Time

Prep Time: 8 minutes
Cooking Time: 15 minutes
Total Time: 23 minutes

Equipment You Need

Rice cooker or pot — For perfectly cooked sushi rice.
Fine mesh strainer — To rinse excess starch off the rice.
Rimmed baking sheet — Helps cool the rice quickly.
Rice paddle or spatula — For gently mixing in the vinegar.
Small bowl — To prepare the spicy mayo.
Knife and cutting board — For chopping and slicing ingredients.
Serving bowls — To assemble and present your sushi bowls.

How to Make California Sushi Bowls Recipe

Cook the Rice

Start by rinsing the dry sushi rice under cold water until the water runs clear; this helps remove extra starch so the rice cooks evenly. Transfer the rinsed rice and water into a rice cooker or pot and cook until tender and sticky. Once done, spread the rice onto a baking sheet to cool faster.

Season the Rice

While the rice is still warm, pour the seasoned rice vinegar over it. Gently fold the vinegar into the rice using a rice paddle — being gentle prevents the grains from getting mushy. Allow the rice to cool completely before assembling the bowls.

Prepare the Toppings & Sauce

In a small bowl, mix Japanese mayo with Sriracha to make the spicy mayo. Chop the imitation crab into small pieces, dice the cucumber, crumble the nori sheets, and slice the avocado. Try to keep everything similar in size so each bite feels balanced.

Assemble the Bowls

Add a generous layer of cooled sushi rice to each bowl. Arrange the chopped crab, cucumber, and avocado slices on top. Drizzle with spicy mayo, then finish with nori pieces, sesame seeds, and nori furikake for extra flavor and crunch.

Additional Tips for Making This Recipe Better

Here are some personal hacks that make this recipe even better for me:

I rinse my rice thoroughly — it always cooks fluffier this way.
I make sure the rice is fully cooled before assembling to avoid melting the avocado.
I always add extra nori and furikake because it boosts flavor.
I serve the spicy mayo on the side when cooking for guests so everyone can adjust heat.
For meal prep, I keep toppings separate so nothing gets soggy.

How to Serve California Sushi Bowls

These bowls look best when they’re colorful and neatly arranged. I like to drizzle the spicy mayo in a zig-zag for a restaurant-style finish. A sprinkle of sesame seeds or furikake on top adds visual contrast. For an even more complete experience, serve the bowl with pickled ginger, miso soup, or steamed edamame.

Nutritional Information

Approximate nutrition per serving:

Calories: ~402 kcal
Protein: ~10 g
Carbohydrates: ~73 g
Fat: ~18 g

Make Ahead and Storage

Make Ahead

You can cook the sushi rice up to two days ahead and store it in an airtight container in the fridge. The spicy mayo can also be mixed ahead — just keep it chilled and stir before serving.

Storage

Assembled bowls taste best the same day. If you need to store leftovers, keep each component separate in airtight containers. When stored this way, ingredients stay fresh for a day, but avocado may brown slightly.

Why You’ll Love This Recipe

There are so many reasons this recipe becomes a favorite:

Effortless: No rolling required — just layer and enjoy.
Flavor-packed: Creamy, crunchy, salty, spicy — every bite hits.
Customizable: Adjust toppings, sauces, and proteins to suit your taste.
Great for meal prep: Cook rice and prep toppings ahead to make assembly quick.
Budget-friendly: Cheaper than sushi takeout but just as satisfying.

If you try these California Sushi Bowls, tell me how yours turned out! I’d love to know what toppings or variations you added.

Ben Carraoli