California rolls are classic sushi. I love a fancy sushi roll with all the toppings and unique flavors, but there is something about a classic California roll that is just simple and delicious. For an easy and delicious lunch, I love making these easy California roll bowls. You can make them using real or imitation crab for a lunch that’s ready in under 10 minutes but makes you feel like you’re at a restaurant. This is an easy lunch that I’m currently enjoying at least once a week. Quick pickled cucumbers, avocado, sushi rice, and crab mixed with mayo and sriracha come together for an amazing sushi-inspired lunch. Top with sesame seeds, green onion, and seaweed and you’re ready to go!
First, I like to start my rice cooking. If I really need this dish ready fast, I’ll make the rice in advance. Sushi rice is the best choice for this recipe but if you don’t have it or can’t find it, any rice will do. While the rice is cooking, cut your cucumbers and season them with rice vinegar, salt, and a little sugar to quickly pickle them. Let your cucumbers sit in the refrigerator and make your crab mix. Shred the crab into a bowl with mayo and sriracha. You can measure these with your heart based on the amount of spice that you want in your sushi bowls.
To assemble these bowls, place the rice in the bottom of the bowl and spoon the crab mixture on top. Then add the cucumbers and avocado before sprinkling with sesame seeds, green onion, and dried seaweed. You can use as much or as little of these as you want! This is an easy recipe where the measurements can be increased or decreased based on the flavors you want. I like mine with lots of cucumber and avocado and drizzle a little of the rice vinegar that the cucumbers were in over the entire bowl. You can also finish with an extra drizzle of sriracha or some soy sauce.
- 1 cup sushi rice (or any rice)
- 1 English cucumber, sliced
- 2 tbsp. rice vinegar
- ½ tsp. salt
- ½ tsp. sugar
- 1½ cups cooked or imitation crab
- ⅓ cup mayo
- 1-3 tbsp. sriracha sauce (depending on you want it!) + more for topping if desired
- 1 ripe avocado
- Sesame seeds, for topping
- Dried seaweed, for topping
- Green onion, for topping
- Soy sauce, for topping
- Bring 2 cups of water to a boil and add a big pinch of salt. Add rice and reduce to a simmer. When the water is almost gone, add the lid to the saucepan and turn off the heat. You can also make the rice in advance.
- Slice your cucumber and add it to a bowl. Add the vinegar, salt, and sugar and mix to combine. Set aside.
- In a bowl, mix together shredded crab, mayo, and sriracha. Taste and add more mayo or sriracha if desired.
- To assemble your bowl, add some rice and top with the crab mixture. Add some of the pickled cucumbers and avocado, then top with sesame seeds, seaweed, and green onion. Drizzle on soy sauce or extra sriracha, if desired.
- Enjoy!
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