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California Sushi Bowl with chopsticks, sushi bowls, and black sesame seeds in the background.

California Sushi Bowls

California Sushi Bowls are so easy to make & taste amazing. Enjoy tender crab, tangy sushi rice & fresh veggies in this light, flavorful dish.
Course Appetizer, Main Course
Cuisine Asian, Japanese
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 4 Bowls
Calories 402kcal
Author Dina



  • 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.
  • Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.
  • 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.


How to Store Sushi Bowls
Once 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.


Calories: 402kcal | Carbohydrates: 73g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1007mg | Potassium: 357mg | Fiber: 6g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg