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Overhead view of California Roll Sushi Bowl with fresh toppings
ChefMaster Emily

California Roll Sushi Bowls

These California Roll Sushi Bowls capture all the flavor and texture of your favorite sushi roll—without any rolling! Creamy crab, avocado, crunchy cucumber, and tangy sushi rice come together in a vibrant, customizable bowl. It’s perfect for a quick lunch, sushi night at home, or anyone new to homemade sushi.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Japanese-American Fusion
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 1 cup sushi rice or cauliflower rice for low-carb
  • 2 tbsp rice vinegar plus 1 tsp sugar and pinch of salt
Toppings
  • 1 cup imitation crab shredded (or cooked shrimp, salmon, or tofu)
  • 1 avocado sliced
  • 1/2 cup cucumber thinly sliced
  • 1/2 cup carrots julienned
  • 2 tbsp soy sauce or tamari for drizzling
  • 2 tbsp spicy mayo (1 tbsp mayo + 1 tsp sriracha)
  • 1 tbsp nori or furikake crushed seaweed or seasoning blend
  • 1 tsp sesame seeds for garnish

Equipment

  • Rice Cooker or Pot

Method
 

  1. Rinse and cook the sushi rice according to package instructions. Season with rice vinegar, sugar, and salt. Let cool slightly.
  2. Prep toppings: slice avocado and cucumber, shred crab, mix spicy mayo, and gather garnishes.
  3. Divide rice into bowls. Top with crab, avocado, cucumber, and carrots.
  4. Drizzle with soy sauce and spicy mayo. Sprinkle with furikake or nori and sesame seeds. Serve immediately.

Notes

Use cauliflower rice for a lighter version. Add mango or edamame for extra flavor. Best eaten fresh but rice and toppings can be stored separately for 2-3 days.