California Roll Sushi Bowls

09.06.2016

California Roll Sushi Bowls | Cooking Classy

Let’s just admit it, how many of us are too lazy to make our own sushi at home? Good take-out just makes the choice to easy. Well, that was until today when I finally got around to making it in bowl form 4 years later. I had pinned a recipe from Whole Foods website years ago for sushi bowls because I loved the idea and just now after months of having the sushi rice and nori sitting in my pantry I’m finally getting to it – but seriously why did I wait this long?? These bowls are amazing!

How could you go wrong with deconstructed sushi piled high in a bowl (minus the raw fish in this version, so I guess many would say not real sushi but still sushi to me)? It’s destined to be a new go-to weeknight recipe for you! It’s so easy, just chop everything up and toss it together then serve it individual bowls. No meticulous cutting and rolling just slice it, dice it, dress it and boom! Dinner (or lunch) is served. You still get that perfectly sticky sushi rice (which really is so easy to make btw, no need to be intimated) along with all the typical ingredients you’d find in or on a California roll – avocados, cucumbers, crab meat (real or imitation either works), carrots, nori, (which is just that seaweed which sushi is wrapped in) and sesame seeds. And of course the only way I like to eat my California rolls is with that spicy, creamy Sriracha Mayo. If we are going to make it let’s make it right, don’t leave it off. I guess if you hate heat leave it off, if you love heat be fair with the sriracha a little extra never hurts.

As a side note, I think these would be so fun for a party to serve in mini bowls. Everyone would think you are genius. I think you could easily get 10 mini servings out of this, just be sure to set aside a few for yourself, they’ll go quick.

Save this recipe and try it out this week, you’ll be so glad you did! These simplified sushi bowls are seriously satisfying and will definitely leave you craving them again and again.

California Roll Sushi Bowls | Cooking Classy California Roll Sushi Bowls | Cooking Classy California Roll Sushi Bowls | Cooking Classy

California Roll Sushi Bowls

Yield: About 5 servings

California Roll Sushi Bowls

Ingredients

  • 2 cups dry California Calrose Sushi Rice
  • 5 Tbsp rice vinegar, divided
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup light mayonnaise
  • 1 1/2 Tbsp sriracha
  • 1/4 cup low-sodium soy sauce
  • 10 oz imitation crab or lump crabmeat, torn or chopped into small bite size pieces
  • 1 1/2 cups diced English cucumber
  • 3/4 cup roughly chopped matchstick carrots
  • 1 nori sheet, chopped or crumbled into small pieces (add more if you'd like)
  • 1 1/2 Tbsp chopped pickled sushi ginger
  • 1 large avocado, peeled and diced
  • Black and toasted sesame seeds, for garnish

Directions

  • Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained). Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 15 minutes.
  • Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
  • In a small mixing bowl whisk together mayonnaise with sriracha. Thin with 1 1/2 tsp of water if desired. Transfer to a sandwich size resealable bag. Set aside.
  • In a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside. In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado. Divide prepared rice among 4 or 5 bowls. Top with crab mixture then spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving. Serve immediately.
  • Recipe source: adapted with changes from Whole Foods
http://www.cookingclassy.com/california-roll-sushi-bowls/

13 comments

  • laura: Brilliant idea! Since it is still very hot here in south Florida these will be a great new and different idea for next weeks menu. September 7, 2016 at 8:39am Reply

  • Paige Flamm: Yum!! This is totally getting put on our next menu plan! It looks amazing!

    Paige
    http://thehappyflammily.com September 7, 2016 at 9:56am Reply

  • Melinda | Sprinkle and a Dash: Sheer genius! What a GREAT idea! My son will thank you. September 7, 2016 at 3:27pm Reply

  • JILL: This is such a great salad. Could I add a suggestion? On the California rolls that we have had they are topped with french fried onions. It is a great addition in my opionion. Thanks for this! Yum September 12, 2016 at 6:23pm Reply

    • Jaclyn: Yes I love those crispy onion flakes! September 12, 2016 at 9:57pm Reply

  • Jen: All I can say is WOW!
    I made this to bring over for a lunch visit with a friend who had recently given birth (fyi folks, always bring new momma food!!) and we were all blown away!
    My husband looked at me and said “I’m never making sushi again!”. It was super easy to make and incredibly impressive to serve. Great recipe! Thank you! October 13, 2016 at 12:32pm Reply

    • Jaclyn: I’m so glad these bowls were enjoyed Jen! Thanks for your comment! October 13, 2016 at 5:14pm Reply

  • Krisanne: Wow! It was so delious and easy to make! We used real crab. It is a new favorite in our house. January 4, 2017 at 3:03pm Reply

    • Jaclyn: I’m so glad you love it! Thanks Krissane! February 16, 2017 at 12:50pm Reply

  • Danielle Monteiro: Wow this was so easy and incredibly delicious! I used Tuna instead just from personal preference but such a winner. Never would have been brave enough to attempt this without your recipe but now I feel silly because it was so simple and so good. January 12, 2017 at 9:13pm Reply

    • Jaclyn: I’m so glad you liked it Danielle! Thanks for your comment! January 12, 2017 at 10:32pm Reply

  • Jeremy: How would this keep in the refrigerator? Or do you have a recipe for a smaller serving size? I mean, I like sushi but 5 servings seems like a lot haha March 6, 2017 at 4:55pm Reply

    • Jaclyn: You could make most of it in advance and store it in the fridge then add the avocado and spicy mayo later on. It should be a fairly easy to halve though as well. March 6, 2017 at 6:19pm Reply

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