This California roll sushi bowl recipe is full of great ingredients like crunchy vegetables, nori seaweed, tender crab meat, and creamy avocado to create the ultimate deconstructed sushi bowl that is simple to make and easy to love!
Ingredients
Rice
- ½ medium white onion, diced
- 3 tablespoons rice vinegar
- ½ cup chopped fresh cilantro
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 3 sheets nori
- 3 cups cooked sticky rice
Cucumbers
- 2 cups sliced mini cucumbers, ~4 cucumbers
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon white sesame seeds
- 2 teaspoons soy sauce
- ½ teaspoon kosher salt
Crab
- 6 oz. cooked crab or imitation crab meat, chopped into small pieces
- 1 tablespoon fresh lemon juice
Sauce
- ½ cup mayonnaise
- 2 tablespoons chili garlic sauce
Other Ingredients
- 1 large avocado, sliced
Instructions
-
Prepare the rice. Add the white onions, rice vinegar, cilantro, salt, and sesame oil to a bowl and toss all of the ingredients together. Set aside.
-
Prepare the cucumbers. Add all of the ingredients for the cucumbers to a bowl and toss until the cucumbers are coated in the dressing. Set aside.
-
Prepare the crab. Toss the crab meat with lemon juice until coated. Set aside.
-
Mix the sauce. Mix the mayo and the garlic chili sauce in a bowl until smooth.
-
Add the cooked rice to the onions and toss to combine. Crumble the nori sheets into the rice and toss again.
-
Evenly distribute all of the rice, cucumbers, crab, and avocado into bowls and top with the spicy mayo. Serve immediately.
Tips & Notes
- Sticky rice directions:
Rinse 1.5 cups of uncooked rice under cold water for 2-3 minutes. - Add the rice to an Instant Pot and add 1.5 cups of water. Stir and make sure all of the rice is covered in water.
- Cook the rice under high pressure for 4 minutes and then naturally let the rice naturally release for 8 minutes. Release the rest of the pressure and fluff the rice.
- Set aside.
