Description
A fresh, customizable twist on the classic California Roll, these bowls layer seasoned sushi rice, imitation crab, vibrant avocado, cucumber, and crispy seaweed with tangy spicy mayo. Perfect for no-fuss, big-flavor meals that skip raw fish and traditional sushi tools.
Ingredients
2 cups sushi rice
1/4 cup rice vinegar
1 tbsp sugar
1 tsp salt
1 cup imitation crab (surimi)
1/2 cup cucumber (diced)
1 avocado (sliced)
1/4 cup dried seaweed sheets (chopped)
1 tsp sesame seeds
1 tsp nori furikake (optional)
Spicy Mayo: 1/4 cup mayo, 1 tsp non-alcoholic sriracha, 1 tsp mustard, 1 tsp honey
Lemon wedges (optional, for serving)
Instructions
Rinse sushi rice in water until clear, then cook with 2 1/2 cups water for 10-12 minutes. Toss steamed rice with rice vinegar, sugar, and salt while hot.
Mix spicy mayo ingredients thoroughly in a small bowl.
Layer cooked rice in bowls. Top with imitation crab, diced cucumber, avocado slices, and seaweed. Drizzle spicy mayo over the bowl. Sprinkle sesame seeds and nori furikake. Serve with lemon wedges.
Notes
For vegan version, substitute imitation crab with marinated tofu or chickpeas.
Optional add-ins: edamame, pickled radish, mango, or crispy fried shallots.
Refrigerate leftovers for up to 2 days. Best served chilled.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg