Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
Once the rice is cooked transfer it to a rimmed baking sheet.
Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.
Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).
Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.
Notes
How to Store Sushi BowlsOnce you've put the California Sushi Bowl together, it can only last for about a day, stored in the refrigerator in an airtight container. The ingredients, besides the mayo and rice, have to be eaten soon after they are chopped and assembled because they will brown and become soggy otherwise.