California Roll in layered bowl form! These are the simplified way to enjoy all the flavors of a California Roll in a fraction of the time! You get a hearty bowl of sushi rice layered together with so many delicious flavors and textures. Who could resist?
California Rolls the Quick and Easy Way!
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.
What Ingredients are in a California Roll?
- seasoned sushi rice (which really is so easy to make by the way)
- avocados
- cucumbers
- crab meat (real or imitation either works)
- carrots
- nori (which is just that seaweed which sushi is wrapped in)
- sesame seeds
- sriracha mayo
How do You Make Deconstructed California Rolls?
- Rinse and cook rice.
- Heat vinegar with sugar and salt then toss with rice.
- Mix mayo and sriracha.
- In a bowl toss crab, cucumber, carrots, nori, ginger and avocado.
- Mix soy and vinegar.
- Layer rice and crab mixture among serving bowls, top with soy vinegar mixture and mayo mixture.
Try Serving in Mini Portions Too!
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.
More Recipes You Might Like
- Unstuffed Pepper Bowls
- Rainbow Spring Roll Bowls with Chicken or Shrimp and Peanut Sauce
- Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce
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California Roll Sushi Bowls
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All the flavors of the traditional California Roll in a simplified deconstructed version! Seasoned sushi recipe is layered together with crab, nori, fresh veggies and sriracha mayo for one crave-able bowl you'll want to make again and again!
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
Instructions
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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.
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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.
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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.
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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.
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Recipe source: adapted with changes from Whole Foods
Heidi: We use shrimp instead of crab and it’s a summer go to recipe for us! May 14, 2019 at 8:45am
Norine: Just made this tonight and it’s FREAKING delicious!!! I can’t wait to make this for family and friends – simply wonderful – thank you!! May 6, 2019 at 8:13pm
Leah Blackman: I made this and found it easy and tasty but disappointed. This is supposed to be IBS friendly and considered a low FODMAP recipe but is not. Avocados are a no-no, as well as soy sauce and sriracha has garlic in it. April 25, 2019 at 10:17pm
Jaclyn: Sorry I don’t know what your referring to, I haven’t claimed anywhere for it to be IBS friendly or A FODMAP recipe? April 26, 2019 at 1:08pm
Leah Blackman: That’s weird. Its in the Healthline newsletter under: 22 IBS-Friendly Recipes to Try This Spring. Sorry if you didn’t know! April 26, 2019 at 6:02pm
Jaclyn: Yeah sorry not my doing. I’m no dietician so I don’t claim to know the first thing about specific diets :). April 26, 2019 at 6:10pm
Mallori: Love this recipe. I’ve made it multiple times over the years. November 25, 2018 at 10:14pm
Elizabeth: My mother was just put on FODMAPS diet and this recipe was recommended with a few minor changes. However, I don’t care for imitation crab; any suggestions for a substitute? I would like to try it for family dinner next weekend. Thanks! September 23, 2018 at 8:58pm
Jaclyn: Cooked real crab or salmon would be great. September 26, 2018 at 5:23am
Janet: Thank you! Delicious August 17, 2018 at 10:04am
Lorena Swenson: what is then nutrional values: calorie, carbs, fats, protein etc…. July 24, 2018 at 1:23pm
Jaclyn: Just added those now :) July 28, 2018 at 12:33pm