Go Back
–+ servings
This California roll in a bowl has savory crab, creamy avocado, crunchy tobiko, and crispy cucumbers on a bed of nori and sushi rice.
Print

California Roll Sushi Bowl

With loads of savory crab, creamy avocado, and crisp cucumber on a bed of sushi rice and nori, this California Roll Sushi Bowl is an easy delicious meal that you can make without any special tools like a sushi mat.
Course Entree
Cuisine American, Japanese
Keyword rice bowl, sushi
Level Beginner
Main Ingredient Rice, Shellfish
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 583kcal
Author Marc Matsumoto

Ingredients

For sushi bowl

  • 1 batch prepared sushi rice
  • 2 teaspoons sesame seeds
  • ½ sheet nori (cut into thin strips)
  • 1 avocado
  • 1 cucumber (julienned)
  • 180 grams crab meat (I used king crab legs)
  • 2 tablespoons tobiko (optional)
  • Green shiso (optional)
  • Daikon sprouts (optional)
  • Citrus zest (optional)

For sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon wasabi
Grams + US Cups - US Standard

Instructions

  • The first thing you'll need to do is cook and season 1 batch prepared sushi rice.
    1 batch prepared sushi rice
  • While you're waiting for the rice to cook, make the sauce by whisking together the 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and ½ teaspoon wasabi until there are no lumps of wasabi left. Prep all the other ingredients except for the avocado.
    1 tablespoon soy sauce, 1 teaspoon rice vinegar, ½ teaspoon wasabi
    Whisking sushi bowl sauce in a glass bowl with chopsticks.
  • When the rice is done, split it between two large serving bowls and then top it with a sprinkle of 2 teaspoons sesame seeds and ½ sheet nori, cut up.
    2 teaspoons sesame seeds, ½ sheet nori
    Sushi rice, nori and sesame seeds in a wooden bowl.
  • To make the avocado rose, cut the 1 avocado in half and remove the pit. Peel the avocado by hand and trim off about ¼-inch of the top of the avocado where the stem was.
    1 avocado
    Slicing avocado for making a rose.
  • Slice the avocado into thin slices (about 1/16-inch thick) and then splay the slices out into a thin line.
    Line of sliced avocado splayed out on a cutting board.
  • Roll the slices of avocado starting from the bottom of the avocado and spiraling it together towards the top.
    Rolling sliced avocado to make a rose.
  • Transfer the rolled avocado on top of the rice and use your fingers to press the slices of avocado outwards from the center to make the avocado rose bloom. Repeat with the other half of the avocado.
    Avocado rose blooming on a sushi bowl.
  • Arrange the 1 cucumber and 180 grams crab meat around the bowl and decorate with the Green shiso leaves and Daikon sprouts.
    1 cucumber, 180 grams crab meat, Green shiso, Daikon sprouts
    Avocado and crab on top of sushi rice.
  • Garnish with 2 tablespoons tobiko and Citrus zest.
    2 tablespoons tobiko, Citrus zest
    Grating yuzu zest onto a California Roll sushi bowl.

Video

Nutrition

Calories: 583kcal | Carbohydrates: 76g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 90mg | Sodium: 1294mg | Potassium: 970mg | Fiber: 11g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 2mg