Description

These California Roll Bowls are a deconstructed version of the classic sushi roll, combining the delicious flavors of avocado, crab (or imitation crab), cucumber, and sushi rice. With a light, flavorful soy-based dressing and a sprinkle of sesame seeds, these bowls are fresh, healthy, and perfect for a quick lunch or dinner!

Ingredients

2 cups cooked sushi rice (or short-grain rice)
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup imitation crab meat or cooked crab, shredded
1 avocado, diced
1/2 cucumber, julienned
2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 tablespoon sesame seeds (for garnish)
1 sheet nori (seaweed), cut into strips (optional)
Pickled ginger (optional, for serving)

Wasabi (optional, for serving)

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Instructions

Prepare the Rice: Cook the sushi rice according to the package directions. Once cooked, stir in the rice vinegar, sugar, and salt while the rice is still warm. Set aside to cool slightly.
Prepare the Crab: In a small bowl, combine the shredded imitation crab (or cooked crab) with the mayonnaise, soy sauce, and sesame oil. Stir to combine and set aside.
Assemble the Bowls: Divide the cooked sushi rice between 4 bowls. Top each bowl with the seasoned crab mixture, diced avocado, and julienned cucumber.
Garnish: Sprinkle the bowls with sesame seeds, nori strips (if using), and serve with pickled ginger and wasabi on the side if desired.

Serve: Drizzle extra soy sauce over the bowls before serving, if you like, and enjoy!

Notes

You can use quinoa or brown rice as a healthier alternative to sushi rice.
If you prefer a vegan option, substitute the crab with tofu or extra avocado.

Feel free to add other toppings like shredded carrots, radishes, or scallions for extra crunch and flavor.