Satisfy sushi cravings with an easy California Roll Sushi Bowl! All the same ingredients (no seaweed sheet) made easily at home anytime. Perfectly seasoned sushi rice is topped with crisp cucumber, creamy avocado, imitation crab, and a spicy mayo drizzle.
Optional toppings sesame seeds, sliced green onion, and/or Nori Furikake
Follow the package instructions to make the sushi rice. Use measurements for 1 cup uncooked rice.
Add the cooked rice to a large bowl and drizzle the seasoned rice vinegar over the rice. Stir to combine. Set the rice aside and cool completely (to room temperature)* before assembling the sushi bowls.
While the rice is cooling, whisk together the mayonnaise and sriracha in a small bowl. If you prefer a thinner sauce (one that you can drizzle), whisk in 2 tablespoons of milk or water.
To assemble the sushi bowls, divide the rice between four bowls. Top with avocado, imitation crab, and cucumber.
Serve the sushi bowls with spicy mayo on the side or drizzled on top. Garnish with sesame seeds, green onion, and?/or nori furikake.
Recipe TimeThe bulk of the recipe time will be the making and cooling of the sushi rice. Each brand is different but in general it will cook for around 20 minutes and need 20-30 minutes to cool.Expert Tips*the rice can be placed in the refrigerator to speed cooling down. Stir and check so the rice cools evenly.How to make your own seasoned rice vinegar. If you can't find seasoned rice vinegar you can make your own vinegar mixture with regular rice vinegar, salt and sugar. Mix together 2 tablespoons rice vinegar, 1 teaspoon of kosher salt, and 1 teaspoon of granulated sugar. Microwave until the sugar and salt have dissolved and use as directed above.Storing: we recommend eating these sushi bowls when prepared for best results!