California Sushi Roll Bowls

This California roll sushi bowl recipe gives you everything you love about California sushi rolls. It’s an easy, delicious, and convenient way to enjoy a combination of your favorite toppings and sauces all in one simple bowl. Just one bite will make you fall in love and want to make this sushi bowl recipe again and again!

Ingredients for California Sushi Roll Bowls

• 4 cups (800g) cooked sushi rice (recipe)
• 1 tablespoon (15ml) sesame seed oil   

Toppings

• 12 ounces (340g) imitation crab meat or real crab meat, shredded or cut into bite-sized pieces
• 1 large raw carrot, peeled and julienned
• 3 small cocktail cucumbers, sliced
• 2 large avocados, sliced or cubed (drizzled with lime juice)
• 2 sheets (5g) nori (seaweed), sliced into thin strips or crumbled
• 2 tablespoons (15g) toasted black sesame seeds
• 2 tablespoons (15g) toasted white sesame seeds
• 1/4 cup (14g) fried crispy onions, more if preferred

Sauces

• 1/4 cup (56g) Yum Yum sauce (recipe)
• 2-3 tablespoons (30-45ml) Sriracha sauce (optional, for extra heat)

Recommended Equipment

• Bowls: Wide and shallow serving or meal prep bowls or plates.
• Knife: For slicing and cutting vegetables and seaweed

How To Make California Sushi Roll Bowls

Prepare the Sushi Rice: Cook the sushi rice according to the recipe. Once cooked, cool slightly and drizzle with 1 tablespoon of sesame seed oil or to taste.

Assemble the Sushi Bowls: Divide the prepared sushi rice evenly among four serving bowls or containers, about 1 cup/ 200 grams.

Crab Meat: If using imitation crab (surimi), cut or shred it into bite-sized pieces, about 2-3 sticks (30g) per bowl. If using real crab meat, ensure it is cooked and picked over for shells. Arrange the crab meat on top of the rice.

Vegetables: Arrange the peeled and julienned carrots, sliced or diced cucumbers, and sliced avocado (drizzled with lime juice to prevent browning) on top of or next to the crab meat, about half of the avocado per bowl.

Toppings: Slice the nori (seaweed) into thin strips or crumble it, and add it to the bowl along with fried crispy onions. Sprinkle toasted sesame seeds over the top. Add more if desired.

Add the Sauces: Drizzle Yum Yum sauce and Sriracha sauce (if you like extra heat) over the assembled ingredients. Add a light drizzle of sesame seed oil for an extra rich-nutty flavor.

Serve: Serve the California sushi roll bowls immediately, or cover and refrigerate for meal prep, keeping the sauces separate and adding them right before serving.

Recipe Tips for Best Results

• Rice: Prepare sushi rice according to the recipe.
• Avocado: Use slightly underripe avocados rather than overripe ones.
• Browning: Drizzle avocado slices with lime juice to prevent browning.
• Sauce: Add sauces right before serving to keep the ingredients fresh.
• Serve Chilled: Assemble the bowls, cover them, and refrigerate before serving.

Make-Ahead

Make-Ahead: Cook the sushi rice and prepare the ingredients in advance. Refrigerate each ingredient in a separate airtight container until ready to assemble the bowls.

Storage: Store assembled sushi bowls without sauce in airtight containers in the refrigerator for up to 2-3 days.

Serving: These sushi bowls are best served chilled. If refrigerated, let them sit at room temperature for a few minutes before serving to enhance the flavors.

Yields: Cooked sushi rice 4 cups (800 grams) / assembled sushi bowls 1,564 grams in total
Serves: 4 servings of 4 bowls / 391 grams each

You May Also Like…

• Yum Yum sauce Recipe
• How to Make Sushi Rice (Recipe & Method)