If you’re looking for an easier way to enjoy a homemade version of your favorite sushi roll at home – this California Roll Sushi Bowls recipe is for you! Very easy to make, minimal prep and cook time – resulting in a delicious, filling bowl of sushi rice layered with cucumber slices, carrots, diced avocado and Sriracha Mayo coated crab.

SAVE MONEY AND DIY

Let’s be honest here. How much are you spending on sushi when you dine out or order take out? Are you like me and cycle through craving the same things for a period of time? I recently just came off a pizza binge.

I wanted nothing but pizza – even when I was trying to be good, I would be at the gym and see a pizza commercial and I just had to have it. Crazy cravings, I know! I do the same with sushi. But its so expensive once you and your significant other start buying 3-4+ sushi rolls (because you can’t just get 1 or 2, right?)!

Now, I’m not telling you to completely stop ordering out. That would be crazy, too. But what’s the harm in trying to make it at home and save a few bucks?? None!

This is the most simple, flavorful and the cheapest version of a sushi bowl. I generally use the vegetables I have on hand for toppings, but you can add whatever strikes your fancy or you have on hand in your own kitchen. 

TOPPING SUGGESTIONS:

• Chopped mango
• Shrimp
• Sashimi (sushi grade salmon)
• Tofu (if you’re vegetarian/vegan)
• Cauliflower rice instead of white rice
• Quinoa instead of white rice
• Nori – cut into pieces (what sushi generally comes wrapped in)
• Ahi tuna (sushi grade)
• Green onions/Scallions

Just allow yourself to get creative! Making sushi bowls are not only more cost effective, but easier than trying to roll your own sushi. So give it a whirl!

CALIFORNIA ROLL SUSHI BOWL INGREDIENTS:

Full recipe can be found in the printable recipe card below. Scroll down!  🙂

• Short grain white rice
• Rice vinegar
• Granulated sugar
• Salt
• Large avocado
• Imitation crab meat
• Shredded/julienned carrots
• Cucumber (I used english)
• Sesame seeds
• Light mayonnaise
• Sriracha
• Low-sodium soy sauce
• Micro-greens (optional)

HOW TO MAKE CALIFORNIA ROLL SUSHI BOWLS

• Rinse the rice very well and cook.
• While the rice is cooking, prepare the toppings.
• While the rice is resting, heat the rice vinegar, sugar, and salt in a medium sauce pan. Once cooked, pour over the rice and toss to thoroughly coat. Taste and add more vinegar, if you prefer.
• In a bowl, toss the crab together with the sriracha and mayo.
• Layer each bowl with rice, crab mix, diced avocado, carrots, cucumbers, and garnish with sesame seeds. Drizzle with low-sodium soy sauce.

MORE EASY RECIPES YOU WILL LOVE

1. Easy Mediterranean Chickpea Salad
2. Sweet Sriracha Chicken Bowls
3. Chipotle Chicken and Rice Bowl
4. Instant Pot Beef Ragu Pappardelle
5. Salted Hazelnut Chunky Monkey Bites

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California Sushi Roll Bowls

4.78 from 9 votes

Make one of your favorite sushi roll's at home - deconstructed and in a bowl! Cost effective, easy to throw together, and absolutely delicious!

Print Recipe Rate Recipe

Course: Do-It-Yourself, How-To, Main Dish

Cuisine: Chinese

Keyword: California Sushi Roll, California Sushi Roll Bowls

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings (bowls)

Calories: 407kcal

Author: Samantha Buckner

Ingredients:

Sushi Rice:

• ▢ 2 cups white rice
• ▢ 2 cups water
• ▢ 1/4 cup rice vinegar
• ▢ 2 tbsp granulated sugar
• ▢ 1/2 tsp salt, (more or less, to taste)

Sriracha Mayo Crab:

• ▢ 12 oz imitation crab meat
• ▢ 1/4 cup light mayonnaise, (or regular)
• ▢ 1 1/2 tbsp sriracha, (more or less, to taste)

Toppings:

• ▢ 1/2 small English cucumber, (thinly sliced)
• ▢ 1 cup julienned carrots
• ▢ 1 large avocado, (diced)

Garnishment:

• ▢ sesame seeds
• ▢ microgreens
• ▢ low-sodium soy sauce

Instructions:

• Add the rice to a fine mesh strainer and run under cold water for 1-2 minutes, rinsing until the water runs clear.
• Allow the rice to thoroughly drain and then transfer it to a medium saucepan with 2 cups of water. Place on high heat and bring the rice to a boil.
• Once boiling, reduce the heat to low and cover with a lid. Simmer 15 minutes. Remove from heat and allow to rest, undisturbed and covered, for 15 additional minutes.
• While you wait, place a small nonstick pan over medium heat. Add the rice vinegar, sugar, and salt. Cook, stirring with a whisk, until the sugar has dissolved completely. Remove from the burner to allow to cool slightly.
• When the rice is ready, pour the vinegar mixture overtop of the rice and stir to thoroughly mix. Fold until all of vinegar mixture has been absorbed by the rice.
• To a small mixing bowl, combine the crab meat with the sriracha and mayonnaise. Mix well.
• To four bowls add the rice and layer with crab mixture, cucumber slices, carrots, diced avocado, sesame seeds and micro greens. Drizzle with soy sauce and enjoy!

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NUTRITION:

Serving:1bowl || Calories:407kcal || Carbohydrates:66g || Protein:11g || Fat:11g || Saturated Fat:1g || Polyunsaturated Fat:1g || Monounsaturated Fat:2g || Trans Fat:0g || Cholesterol:22mg || Sodium:1302mg || Potassium:416mg || Fiber:4g || Sugar:13g || Vitamin A:5460IU || Vitamin C:11.6mg || Calcium:36mg || Iron:1.7mg

Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂