California Roll Sushi Bowls (Print-Friendly Version)
Layered sushi bowls with rice, crab, avocado, and cucumber. Easy, fresh, and satisfying in just 30 minutes.
# Ingredients List:
→ Sushi Rice
01 -
1 cup short-grain sushi rice
02 -
1.5 cups water
03 -
3 tablespoons rice vinegar
04 -
2 tablespoons sugar
05 -
1 teaspoon salt
→ Toppings
06 -
115 grams imitation crab meat or real crab
07 -
1 medium cucumber, sliced
08 -
1 ripe avocado, diced
→ To Serve
09 -
2 tablespoons low-sodium soy sauce
10 -
Sriracha, to taste (optional)
# How to Make It:
01 -
Rinse short-grain sushi rice under cold running water until the water runs clear to remove excess starch.
02 -
Combine rinsed rice and water in a saucepan. Cook according to package instructions until tender.
03 -
Transfer hot rice to a large bowl. Gently fold in rice vinegar, sugar, and salt while the rice is still warm to distribute the seasoning evenly.
04 -
Slice cucumber into thin rounds and dice the ripe avocado. Set both aside.
05 -
Divide seasoned sushi rice between serving bowls. Top with sliced cucumber, diced avocado, and crab meat.
06 -
Drizzle each bowl with low-sodium soy sauce and add Sriracha to taste, if desired. Serve immediately for optimal freshness.
# Extra Tips:
01 -
For best results, let the seasoned rice cool slightly before assembling bowls to prevent avocado from over-softening.