California Roll Sushi Bowls with Spicy Mayo

California Roll Sushi Bowls

California roll sushi bowls layer vinegar-seasoned rice with imitation crab, avocado, cucumber, shredded carrot, and nori—no rolling required. Keep the toppings in separate sections so each bite can have a different mix of creamy and crisp textures. A thin sriracha-mayo drizzle and black and white sesame seeds finish the bowls.

For tender rice, rinse away excess surface starch and fold in the seasoning gently. Let the rice cool until warm or near room temperature, then assemble the bowls close to serving so the avocado stays fresh.

Makes 4 bowls. Prep time: 20 minutes. Cook time: about 25 minutes, including the rice rest. Total time: about 40 minutes.

Ingredients for California Roll Sushi Bowls

• 1 1/2 cups short- or medium-grain sushi rice (285g)
• 1 3/4 cups water, or the amount specified on the rice package
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 8 ounces imitation crab, cut or pulled into bite-size pieces (225g)
• 1 large avocado, diced (about 200g)
• 1 small English cucumber, diced (about 200g)
• 1 medium carrot, finely shredded (about 60g)
• 2 roasted nori sheets, torn or cut into small pieces
• 1/3 cup mayonnaise (75g)
• 1 to 2 tablespoons sriracha, to taste
• 1 tablespoon black and white sesame seeds combined
• 2 tablespoons soy sauce, for serving

If using seasoned rice vinegar, reduce or omit the sugar and salt to taste. Cooked real crab can replace the imitation crab, though its flavor and texture will differ.

How to Make California Roll Sushi Bowls

1. Rinse the rice: Rinse under cold water, gently agitating the grains, until the water runs nearly clear. Drain well.
2. Cook and rest: Put the rice and water in a medium saucepan with a tight-fitting lid. Use the rice package’s water amount if it differs from the one listed here. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Simmer for about 15 minutes, or according to package directions. Turn off the heat and leave the pan covered for 10 minutes. The water should be absorbed and the grains tender, with no hard centers.
3. Season the rice: Stir the vinegar, sugar, and salt together until dissolved. Transfer the rice to a broad bowl, drizzle the seasoning over it, and gently fold with a rice paddle or fork. Let cool until warm or near room temperature before adding the toppings.
4. Prepare the toppings and sauce: Cut or pull the crab into bite-size pieces. Dice the cucumber, shred the carrot, and tear the nori. Stir the mayonnaise with 1 tablespoon of sriracha, adding more to taste. Dice the avocado close to serving time.
5. Assemble: Divide the rice among four shallow bowls. Arrange the crab, cucumber, carrot, avocado, and nori in distinct sections, leaving some rice visible. Drizzle lightly with spicy mayo, scatter the sesame seeds over the top, and serve promptly with soy sauce on the side.

How to Keep the Rice Tender

Rinsing and draining remove excess surface starch that can make the rice gummy. Rice brands need different amounts of water, so follow the package if its directions differ. After cooking, fold in the vinegar mixture rather than stirring vigorously; the grains should be moist and lightly sticky, not wet or mashed.

A rice cooker also works: cook the rice according to the appliance and rice-package directions, then season and cool it as described above. The rice does not need to be refrigerated before assembly.

Make-Ahead and Storage

For the freshest texture, keep cooked rice, crab, and prepared vegetables in separate covered containers in the refrigerator, and assemble the bowls near serving time. Refrigerate perishable components promptly. Cut the avocado just before assembly to limit browning, and add the spicy mayo when serving.

Chilled sushi-style rice becomes firmer than freshly cooked rice. If you want it warm, warm the rice separately and keep the crab and vegetables cool; do not heat an assembled bowl with avocado and spicy mayo. Freezing assembled bowls is not recommended because the rice and fresh toppings lose quality.

Nutrition

Approximate nutrition per bowl, based on 1 of 4 servings (about 420g): 560 calories, 12g protein, 25g fat, and 84g carbohydrates. Per 100g: about 135 calories, 3g protein, 6g fat, and 20g carbohydrates. Values vary with the rice, imitation crab, mayonnaise, and portions used.