California Roll Sushi Bowl

This tasty California Roll Sushi Bowl is a deconstructed sushi bowl made with creamy avocado, fresh crabmeat, and crunchy cucumbers.

such bowl on a table scape with chopsticks

California Roll in a Bowl

No time to cook? That’s okay because this California Roll Sushi Bowl recipe will be ready in under 30 minutes. This yummy sushi bowl is sure to delight your guests or your family.

This yummy recipe consists of all the great flavors found in California rolls, deconstructed into a rice bowl. If you love sushi, you’ll love these!

Why You’ll Love this Sushi Bowl Recipe:

No Mess: It’s a California Roll in a bowl!
Simple to Make: This recipe takes less than 30 minutes to prepare.
Healthy Meal: Fresh avocado, cucumbers, and crabmeat make this a healthy homemade meal.

If you like this dish, be sure to try our Poke Bowls or Homemade Ramen Cups!

deconstructed California roll served in a bowl

hand holding chopsticks, and picking up a piece of imitation crab out of a sushi bowl

How to Make a Sushi Bowl

You can jump to the recipe card for full ingredients & instructions!

Rinse rice under cool water until the water runs clear.
Add rice and water to your rice cooker, and cook according to the manufacturer’s instructions.
Add the cooked rice to a large bowl and drizzle over the rice vinegar, stir, then set aside until cool.
Assemble the bowls. Divide the rice between four bowls. Top with avocado, imitation crab, and cucumber.
Whisk together the mayonnaise and sriracha in a small bowl. If you prefer a thinner sauce, whisk in 2 tablespoons of water.
Serve with spicy mayo and garnish with sesame seeds, green onion, or nori furikake. Enjoy!

Ingredient Notes

Sushi Rice is a specific type of short-grain Japanese rice and it really makes this bowl feel like you’re eating sushi! Sushi rice is available in the International aisles of most grocery stores.
Water helps cook the rice.
Rice Vinegar is what gives sushi rice its unique flavor. I like seasoned but if you have unseasoned, mix together 2 tablespoons of 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.
Avocado is a classic addition to a California roll – it adds a fresh creaminess to the bowl.
Cucumber adds a great crunch to the bowl. I prefer English or Persian because they have softer skin and fewer seeds.
Imitation Crab is the classic protein in a California roll. Most imitation crab is already cooked but double-check to make sure yours is before you buy it.
Mayonnaise is the base of our spicy mayo – I prefer Japanese mayo but regular mayonnaise would work too.
Sriracha makes the mayo spicy. Feel free to add as much or as little as you like.

how to make a sushi bowl step by step photos

What is a California roll sushi bowl?

A California sushi bowl consists of all of the great flavors found in California rolls (imitation crab, avocado, and cucumber) deconstructed into a rice bowl.

Does a California roll sushi bowl contain shellfish?

Shellfish allergy sufferers, fear not! Imitation crab doesn’t actually contain any crab. It’s made from white fish that is simply shaped and colored to look like crab legs.

Why do I need to rinse rice before cooking it?

Rice is high in starch, so there is often starchy residue on the grains. If you don’t rinse this residue off, you can end up with gummy, gluey rice.

What is nori furikake?

Nori furikake is a Japanese seasoning blend made from dried seaweed flakes, sesame seeds, and salt. If you’re unable to find it, you can simply sprinkle on the component ingredients.

Recipe Tricks and Tips

We do not recommend assembling the bowls ahead of time, or the rice will dry out, and the avocado will brown. But you can prep each part and assemble fresh when ready to eat!
Use imitation crab meat if you’re allergic to shellfish.

hand reaching towards a deconstructed sushi bowl

Make Ahead Instructions

The sushi rice can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use. It can also be frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
The spicy mayonnaise can also be prepared 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Let come to room temperature before serving.

Storage Instructions

Store leftover California roll sushi bowls in an airtight container in the refrigerator for up to 1 day.

Substitutions

I do not recommend using any rice other than sushi rice, but if you cannot find it, some people have had success with Calrose rice.
If you have unseasoned rice vinegar, mix together 2 tablespoons of 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
If you prefer, you can use real crab meat. Be sure to cook the meat before adding it.
You could also used cooked shrimp or smoked salmon.
If you want to try nori furikake but can’t find any, use dried seaweed flakes, sesame seeds, and salt to approximate the flavor.

Sushi Rice Tips

Be sure to use sushi rice. Other white rices are not as sticky and will not perform the same. Sushi rice can be found in the International aisle of most grocery stores.
Rinse the rice thoroughly to remove excess starch and avoid mushy rice.
You can also cook the rice in a rice cooker, if you have one.
Gently fold in the rice vinegar to avoid smashing the rice into a mushy blob.
Let the rice cool completely before using in sushi bowls to prevent it from melting the toppings.

More Seafood Recipes We Love

overhead view of a sushi bowl filled with cucumbers, avocado, imitation crab, and more

The California Roll Sushi Bowl is perfect for a quick lunch or dinner. Made with fresh ingredients and topped with a spicy mayo sauce, this recipe is sure to please!

More Easy Dinner Recipes to Try:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

California Roll Sushi Bowl Recipe

This tasty California Roll Sushi Bowl is a deconstructed sushi bowl made with creamy avocado, fresh crabmeat, and crunchy cucumbers.

Course Dinner

Cuisine asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 504kcal

Author Becky Hardin

Ingredients

1 cup dry short-grain sushi rice
1¼ cups water
2 tablespoons seasoned rice vinegar
1 avocado diced or sliced
8 ounces imitation crab diced
1 cup English or Persian cucumber diced or sliced
½ cup mayonnaise store-bought or homemade
2 teaspoons sriracha

Optional Toppings

Sesame Seeds
Green Onion
Nori Furikake

Instructions

Rinse the rice under cool water for 30-45 seconds, or until the water runs clear.

1 cup dry short-grain sushi rice
Add the rice and water to a small saucepan set over medium-high heat. Bring the water to a boil, then reduce the heat to low. Cover with a lid and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. If you have a rice cooker, add the rice and water to a rice cooker and cook according to the manufacturer’s instructions.

1 cup dry short-grain sushi rice, 1¼ cups water
Add the cooked rice to a large bowl and drizzle over the rice vinegar. Stir to combine. Set the rice aside and cool completely before assembling the sushi bowls.

2 tablespoons seasoned rice vinegar
To assemble the sushi bowls, divide the rice between four bowls. Top with avocado, imitation crab, and cucumber.

1 avocado, 8 ounces imitation crab, 1 cup English or Persian cucumber
Whisk the mayonnaise and sriracha together in a small bowl. If you prefer a thinner sauce (one that you can drizzle), whisk in 2 tablespoons of water.

½ cup mayonnaise, 2 teaspoons sriracha
Serve the sushi bowls with spicy mayo on the side or drizzled on top. Garnish with sesame seeds, green onion, or nori furikake, if desired.

Sesame Seeds, Green Onion, Nori Furikake

Notes

I do not recommend using any rice other than sushi rice, but if you cannot find it, some people have had success with Calrose rice.
Rinse the rice thoroughly to remove excess starch and avoid mushy rice.
You can also cook the rice in a rice cooker, if you have one.
Gently fold in the rice vinegar to avoid smashing the rice into a mushy blob.
Let the rice cool completely before using in sushi bowls to prevent it from melting the toppings.
If you have unseasoned rice vinegar, mix together 2 tablespoons of 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
If you prefer, you can use real crab meat. Be sure to cook the meat before adding it.
You could also used cooked shrimp or smoked salmon.
If you want to try nori furikake but can’t find any, use dried seaweed flakes, sesame seeds, and salt to approximate the flavor.
Nutritional information does not include optional toppings.

Storage: Store California Roll Sushi bowls in an airtight container in the refrigerator for up to 1 day. Bowls are best enjoyed immediately after assembly.