This California Sushi Bowl is everything you love about the classic California roll—without the hassle of rolling. The recipe is layered with fluffy rice, sweet imitation crab, crispy cucumber, creamy avocado, and a spicy mayo drizzle to tie it all together. Whether you’re a sushi lover or just looking to switch up your lunch, it’s a quick and delicious way to enjoy those fresh flavors in 30 minutes or less.
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Table of Contents
Why you’ll love it
- Quick and easy: All the sushi vibes, none of the rolling stress. On the table in just 30 minutes.
- California vibes: Between the fluffy rice and creamy avocado, this bowl is basically beach day energy in a dish.
- Totally customizable: Switch up the proteins, sauces, or toppings to make it your own. (More on that below!)
What is a California sushi bowl?
A California sushi bowl is a deconstructed take on the iconic California roll. Instead of wrapping everything up in seaweed, the ingredients are layered in a bowl with sushi-seasoned rice as the base. It’s typically topped with imitation crab (or real crab if you’re feeling fancy), creamy avocado, crisp cucumber, and a drizzle of spicy mayo.
It’s everything you love about sushi—but simplified so it’s easier to make and totally customizable for your taste buds and dietary preferences.
Is this bowl authentic?
This isn’t traditional sushi, but it’s inspired by the California roll—an American creation known for swapping raw fish with imitation crab to make sushi more approachable.
It’s widely believed to have originated in Los Angeles (where I just moved!), making the name all the more fitting and a little nod to its roots.
And as a bonus, I love using Calrose rice, one of the most popular medium-grain varieties grown right here in California.
Is this california sushi bowl healthy?
As a registered dietitian, I love when a dish hits that balance of carbs, protein, and healthy fats to help you feel full and fueled. This California sushi bowl delivers just that with a perfect combo of nutrient-packed ingredients:
- Imitation crab is often misunderstood, but it’s actually a low‑fat, protein‑rich option made from cooked fish. It’s also fortified with essential nutrients like vitamin B12, which supports energy and red blood cell production—making it a nourishing and budget friendly choice for sushi bowls.
- Avocado provides heart‑healthy monounsaturated fats that support skin, brain, and heart health. Research highlights its unique antioxidants, which may play a role in protecting against inflammation and chronic diseases like diabetes and heart disease.
- Rice provides energizing carbs and essential B vitamins that help support metabolism and overall energy production.
- Cucumber and nori are low‑calorie additions that bring fiber, antioxidants, and a satisfying crunch.
What ingredients do you need?
Here’s everything you’ll need to build your own California sushi bowl:
- White rice: I typically use Calrose rice — a medium‑grain rice that gets soft and sticky—perfect for sushi bowls.
- Seasoning mix: Rice vinegar, sugar, and salt create that signature sushi rice flavor.
- Imitation crab: This gives you that classic California roll taste without raw seafood. You can usually find it in the refrigerated seafood section of most grocery stores.
- Cucumber and avocado: The ultimate combo of fresh, crunchy, and creamy—these balance the bowl beautifully.
- Spicy mayo: A mix of light mayo and sriracha gives it that spicy sushi kick.
- Toppings: Sesame seeds, green onions, and chopped nori bring extra texture and flavor.
How do you make a california sushi bowl?
- Cook the rice: Rinse 1 cup of rice in a fine‑mesh strainer until the water runs clear. Combine it with 1¼ cups of water in a pot. Bring to a boil, then cover and simmer for 18‑20 minutes. Let it sit, covered, for 10 minutes after cooking.
- Season the rice: Gently fold in 2 tablespoons rice vinegar, 1 teaspoon sugar, and ¼ teaspoon salt. Let it cool slightly.
- Prep the toppings: Chop 1 cup of imitation crab, dice ½ an English cucumber,1 avocado, and ½ cup of green onion.
- Mix the sauce: In a small bowl, stir together ¼ cup light mayonnaise and 2 teaspoons sriracha.
- Assemble your bowls: Divide rice between two bowls. Top with crab, cucumber, and avocado. Drizzle with spicy mayo and finish with 1 teaspoon soy sauce, 1 teaspoon sesame seeds, ½ cup green onion, and ½ cup chopped nori.
Customize it your way
Like all of my recipes, this California sushi bowl is completely customizable. Choose your favorite proteins, toppings, and sauces you want to use.
- Protein of your choice: Not into imitation crab? Sub with shredded real crab, cooked shrimp, salmon, or even baked tofu for a plant‑based option.
- Sauce of your choice: Instead of spicy mayo, you could drizzle with eel sauce, ponzu, or even a sesame ginger dressing.
- Feel free to mix up the veggies: Try adding shredded carrots, edamame, or radishes for extra color and crunch.
- Feel free to mix up the toppings: Add in pickled ginger, daikon, edamame, or shredded carrots to really make this your own sushi‑style bowl.
Recipe tips and tricks
- Serving: These bowls are best enjoyed fresh—but you can also prep components (like the rice and crab mix) ahead of time for quick and easy weekday lunches.
- Troubleshooting: If your rice is too wet, let it sit uncovered for a few minutes to release steam before seasoning.
- Scaling: Want to make it for a crowd? Just double or triple all ingredients and lay it out DIY‑style for a build‑your‑own sushi bowl night.
Meal prep and storage tips
Store rice and toppings separately in airtight containers. The rice will keep for up to 4 days in the fridge. I recommend slicing the avocado fresh to avoid browning. You can also store the spicy mayo in a jar and drizzle it on when ready to eat.
Need more help with recipes for your busy schedule?
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California-Style Sushi Bowl
Ingredients
- 1 cup white rice of your choice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup imitation crab, chopped
- 1/2 English cucumber, diced
- 1 medium avocado, diced
- 1/4 cup light mayonnaise
- 2 teaspoon sriracha
- 1 teaspoon low sodium soy sauce
- 1 teaspoon sesame seeds
- 1/2 cup chopped green onion
- 1/2 cup chopped nori strips
Instructions
- Rinse rice in a fine mesh strainer until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
- Gently fold the rice vinegar, sugar, and salt. into the cooked rice. Let the rice cool slightly.
- While the rice cools, prepare your toppings. Chop the imitation crab, slice the cucumber, and dice the avocado.
- In another small bowl, stir together mayonnaise and sriracha.
- To assemble, divide the rice between two bowls. Top with crab, cucumber, and avocado. Drizzle with spicy mayo and sprinkle with sesame seeds, green onion, and nori. Serve immediately.
Nutrition
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