Dinner

California Roll Sushi Bowls Recipe

Name: California Roll Sushi Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup short-grain sushi rice; 1.5 cups water; 3 tbsp rice vinegar; 2 tbsp sugar; 1 tsp salt; 4 oz imitation crab meat (or real crab); 1 medium cucumber, sliced; 1 ripe avocado, diced; 2 tbsp low-sodium soy sauce; Sriracha (optional)

ByNaomi Fletcher February 1, 2026February 1, 2026

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Introduction

California Roll Sushi Bowls offer all the favorite flavors of a classic sushi roll in a simple, deconstructed bowl. Ready in just 30 minutes, this recipe is a fresh and easy way to enjoy sushi at home without rolling.

A white bowl filled with a colorful poke bowl layered with white rice at the bottom, topped with thin, fresh green cucumber slices arranged on one side. Next to cucumber, there are thin slices of pink salmon and small pieces of light orange crab or shrimp mixed with diced vegetables. The bowl is drizzled with creamy orange sauce, and sprinkled generously with black and white sesame seeds across all layers. The bowl is placed on a white marbled surface, with another bowl partially visible in the background along with a halved avocado. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup short-grain sushi rice
1.5 cups water
3 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
4 oz imitation crab meat (or real crab)
1 medium cucumber, sliced
1 ripe avocado, diced
2 tbsp low-sodium soy sauce
Sriracha (optional)

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice with 1.5 cups water and cook according to package instructions until tender.
Step 2: While the rice is still warm, transfer it to a bowl and gently mix in the rice vinegar, sugar, and salt until well combined and the rice is seasoned.
Step 3: Slice the cucumber and dice the avocado. Set both aside for assembling the bowls.
Step 4: In serving bowls, layer the seasoned sushi rice first, then top with sliced cucumber, diced avocado, and crab meat.
Step 5: Drizzle each bowl with low-sodium soy sauce. Add sriracha if you prefer a spicy kick.
Step 6: Serve immediately to enjoy the fresh flavors and textures at their best.

Tips & Variations

For extra crunch, add toasted sesame seeds or thinly sliced green onions on top.
Swap imitation crab with cooked shrimp or smoked salmon for a different protein.
If you prefer, mix a little mayonnaise with sriracha to make a spicy sauce that complements the bowl well.
Use brown sushi rice for a healthier twist, though cooking time may vary.

Storage

Store leftover sushi bowls components separately in airtight containers in the refrigerator for up to 2 days. Avoid mixing avocado with rice in advance to prevent browning. Reheat rice gently in the microwave before assembling. Assemble just before eating for best texture and freshness.

How to Serve

A white bowl contains a poke bowl with three main layers: the bottom layer is plain white rice, the middle layer has thin cucumber slices and small pieces of light pink raw fish arranged neatly over the rice, and the top layer is orange spicy mayo sauce drizzled over everything. Black and white sesame seeds are sprinkled on top, adding texture and contrast. In the background, there is a halved avocado and another white bowl with mixed salad, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

While regular white rice can be used, sushi rice is preferred because of its sticky texture which helps hold the ingredients together and mimic traditional sushi rolls.

Is it necessary to use rice vinegar in the recipe?

Rice vinegar adds the characteristic tangy flavor that balances the sweetness and saltiness in sushi rice, so it’s an important ingredient. If you don’t have rice vinegar, you can substitute with a mild white vinegar but the taste will differ slightly.