California Roll Sushi Bowls (Print-Friendly Version)
Savor sushi bowl flavors with crab, avocado, and cucumber on seasoned rice. Quick, fresh, and customizable.
# What You’ll Need to Make This:
→ Sushi Rice
01 -
200 g short-grain sushi rice
02 -
375 ml water
03 -
3 tablespoons rice vinegar
04 -
2 tablespoons sugar
05 -
1 teaspoon salt
→ Toppings
06 -
115 g imitation crab meat
07 -
1 medium cucumber, thinly sliced
08 -
1 ripe avocado, diced
→ Sauces and Garnish
09 -
2 tablespoons low-sodium soy sauce
10 -
Sriracha, to taste (optional)
# How to Prepare:
01 -
Rinse the sushi rice under cold running water until the water runs clear. Combine the rice and measured water in a saucepan and cook according to package instructions or until the water is absorbed and the rice is tender.
02 -
Transfer the cooked rice to a wide bowl. Gently fold in the rice vinegar, sugar, and salt while the rice is still warm, ensuring even distribution. Allow the rice to cool to room temperature.
03 -
Thinly slice the cucumber and dice the avocado. Set aside. Shred or separate the imitation crab meat as desired.
04 -
Divide the prepared sushi rice evenly between two serving bowls. Arrange the cucumber slices, diced avocado, and imitation crab on top of the rice.
05 -
Drizzle each bowl with low-sodium soy sauce and sriracha if desired. Serve immediately while the ingredients remain fresh.
# Extra Tips:
01 -
Opt for real crab if preferred, and add sliced nori or toasted sesame seeds for extra flavor.