California Roll Sushi Bowl

I made my own sushi rice the other day, y’all.

I was shocked. Shooketh to my core. It was one of the most easy things I had ever cooked before. To be honest, I think I cook sushi rice better than I do regular rice.

I got a sushi bazooka for my birthday/wedding/Christmas (one of those) and have still yet to use the thing. I eat sushi so much you’d think I’d whip that thing out sooner rather than later. I don’t know why I haven’t…it probably has something to do with how intimidating making your own sushi is. I mean sushi chefs are legit professionals, and making the perfect roll looks so hard.

I’ll use it one of these days. I swear.

I was really craving sushi the other day (like, frothing at the mouth just thinking about it), but I decided to keep my bazooka tucked away. A bowl would work just fine for this—that way everyone can try it. Not everyone has a sushi bazooka, you know?

The rice really makes this dish what it is. This bowl tastes exactly like a California roll. You’ve got the crunchy cucumbers, soft avocados, sweet and salty imitation crab…

Before you flay me alive for using fake crab stuffs, hear me out.

Have you ever had a California roll with real crab??

That’s what I thought.

Every single California roll I’ve ever eaten has had imitation crab inside. From haute cuisine sushi restaurants, to the roundabout grab-and-go ones, to the grocery store. All. Used. Imitation. Crab.

I was lucky my grocery store was selling little containers of pickled ginger, because I always pile it on my sushi. Hopefully yours does too, because pickled ginger is a heavenly gift from the gods.

California Roll Sushi Bowl

• Servings: 4
• Time: 30 mins
• Difficulty: Easy
• Print

A deconstructed California roll fit inside a bowl.

Ingredients

• 2 cups sushi rice
• 2 1/4 cups water
• 5 TBS. rice wine vinegar
• Pinch of salt
• 2 TBS. sugar
• 1/2 cup mayonnaise
• 3 TBS. Sriracha
• 12 oz. imitation crab, torn into pieces
• 1 English cucumber, cut into matchsticks
• 3-4 avocados, diced
• Nori sheets, for serving
• Pickled ginger, for serving

Directions

1. Place rice in a strainer and run under cold water until water runs clear. Tap strainer on the side of the sink until all the water is out.
2. Place rice and water in a large saucepan with water. Bring rice to a boil and then reduce heat to low, cover with a lid and simmer for 15 minutes.
3. Meanwhile, in a small saucepan, stir together 4 tablespoons of rice wine vinegar with the sugar and salt. Heat over low heat until sugar is dissolved.
4. When rice is done, remove from heat and let stand for 15 minutes. Stir in vinegar mixture.
5. In a resealable container, stir together mayonnaise, Sriracha, and remaining tablespoon of vinegar. Set aside for serving.
6. Build the bowl: start with a few spoonfuls of rice and top with crab, cucumber, avocado, nori, and ginger. Drizzle spicy mayonnaise on top.

Step-By-Step Instruction

Place rice in a strainer and run under cold water until water runs clear. Tap strainer on the side of the sink until all the water is out. Place rice and water in a large saucepan with water. Bring rice to a boil and then reduce heat to low, cover with a lid and simmer for 15 minutes.

Meanwhile, in a small saucepan, stir together 4 tablespoons of rice wine vinegar with the sugar and salt. Heat over low heat until sugar is dissolved. When rice is done, remove from heat and let stand for 15 minutes. Stir in vinegar mixture.

In a resealable container, stir together mayonnaise, Sriracha, and remaining tablespoon of vinegar. Set aside for serving. Build the bowl: start with a few spoonfuls of rice and top with crab, cucumber, avocado, nori, and ginger. Drizzle spicy mayonnaise on top.