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Two California roll bowls with a side of spicy mayo sauce, sesame seeds, and pickled ginger.

California Roll Bowls

Author: Stephanie Kay

These deconstructed California sushi roll bowls are perfect for a quick and easy weeknight dinner or lunch. You can serve them with pickled ginger and wasabi for extra flavor.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 bowls
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Sushi Bowls:

Spicy Mayo Sauce (optional):

Instructions

  1. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 20 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, drizzle the rice with rice vinegar and toss to combine and allow to cool.
  2. While the rice is cooking, chop the crab into bite-size pieces, dice the cucumber, and cut the avocado into thin slices and nori sheets into thin strips.
  3. Optional: In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust spicy mayo to your liking, adding more sriracha to increase the heat and salt and pepper as desired.
  4. Once the rice has cooled, assemble the bowls with a base layer of sushi rice and then top with cooked crab meat, cucumber, avocado, nori sheets, a drizzle of soy sauce, a sprinkle of sesame seeds, and a side of pickled ginger. Optional: Drizzle with spicy mayo sauce as desired.
  5. Any leftovers of the crab, rice, and sauce can be stored in separate airtight containers in the fridge for 5 days.

Nutrition

Find it online: https://kaynutrition.com/california-roll-bowls/