Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

A California Roll Sushi Bowl featuring diced salmon, avocado, seaweed, rice, black sesame seeds, and sauce, served with chopsticks and a small dish of soy sauce.

California Roll Sushi Bowl

California Roll Sushi Bowl gives me everything I love about sushi with creamy avocado, crisp cucumber, and sweet crab layered over sticky rice. The spicy mayo adds the perfect kick while crumbled nori brings authentic ocean flavor. It tastes just like a California roll from your favorite restaurant but comes together in a bowl in minutes. I serve it for weeknight dinners, quick lunches, meal prep, and casual gatherings when I'm craving those fresh flavors at home. Leftovers keep in the fridge for up to 3 days.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Lunch, Main Course
Cuisine: Asian Fusion, Japanese
Keyword: California Roll Sushi Bowl
Servings: 4
Calories: 598kcal
Author: Mandy Applegate

Ingredients

  • 2 cups sushi rice cooked
  • 8 ounces imitation crab meat chopped
  • 1 large avocado sliced
  • ½ English cucumber sliced
  • 1 small carrot cut into matchsticks
  • 1-2 nori sheets crumbled
  • 1 tablespoon black sesame seeds
  • ¼ cup mayonnaise
  • 1 tablespoon sriracha sauce
  • Low-sodium soy sauce for serving
  • Wakame for serving
US Customary - Metric

Instructions

  • In a small bowl, mix the mayonnaise and sriracha sauce until smooth. Set aside.
    ¼ cup mayonnaise, 1 tablespoon sriracha sauce
  • Divide the cooked sushi rice into four bowls.
    2 cups sushi rice
  • Top each bowl with imitation crab meat, cucumber, avocado slices, carrot matchsticks, and crumbled nori.
    8 ounces imitation crab meat, 1 large avocado, ½ English cucumber, 1 small carrot, 1-2 nori sheets
  • Add wakame and sprinkle black sesame seeds on top.
    Wakame, 1 tablespoon black sesame seeds
  • Drizzle with the spicy mayo or serve it on the side.
  • Serve with low-sodium soy sauce, if desired.
    Low-sodium soy sauce

Video

Notes

Here are some of my best tips and tricks to help you make fresh and flavorful California roll sushi bowls every time:
Use day-old rice: Freshly cooked rice can be too sticky and wet for sushi bowls, so refrigerated rice has a better texture and separates more easily. The grains of white rice firm up as they cool without turning mushy.
Season your rice: You can add a splash of rice or sushi vinegar, a pinch of sugar, and a small pinch of salt to your cooked rice while it's still warm for authentic sushi rice flavor.
Toast the nori: Lightly toast your nori sheets over a gas flame or in a dry skillet for a few seconds before crumbling to bring out a deeper, nuttier flavor.
Adjust the spice level: Adjust the amount of sriracha in your mayo depending on your heat preference or leave it out completely for a mild version.
Slice avocado last: Cut your avocado right before assembling the bowls so it doesn't brown and lose its bright green color.
Store properly: Refrigerate the rice and toppings separately or cover the assembled bowls tightly to keep them fresh for up to 3 days. The sushi rice can be frozen for 1 to 2 months and thawed overnight in the fridge.

Nutrition

Calories: 598kcal | Carbohydrates: 93g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 515mg | Potassium: 438mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2707IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Let us know how it was!