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California Sushi Bowls Recipe
Ben Carraoli

California Sushi Bowls Recipe

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. The first time I tried them, I was shocked by how easy and delicious they were.
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Prep Time 8 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.