Description
Learn how to make delicious California Roll Sushi Bowls at home with our easy recipe. Enjoy all the flavors of a California roll in a simple bowl format!
Ingredients
- 2 cups (480 ml) dry sushi rice or calrose rice
- 5 Tbsp (75 ml) rice vinegar, divided
- 2 Tbsp (30 ml) granulated sugar
- 1/2 tsp (3 ml) salt
- 1/4 cup (60 ml) olive oil
- 1 1/2 Tbsp (22.5 ml) sriracha
- 1/4 cup (60 ml) low-sodium soy sauce
- 10 oz (283 g) imitation crab or tofu, torn or chopped into small bite-size pieces
- 1 1/2 cups (225 g) diced zucchini
- 3/4 cup (180 ml) roughly chopped bell peppers
- 1 nori sheet, chopped or crumbled into small pieces (add more if you’d like)
- 1 1/2 Tbsp (22.5 ml) chopped pickled sushi ginger
- 1 large avocado, peeled and diced
- Black and toasted sesame seeds, for garnish
Instructions
- Put the rice into a fine sieve and rinse it under cold running water until the water is clear, which should take around two minutes. Shake off excess water by tapping the sieve with your hand until no more water drips out.
- Move the rice to a medium pot, add 2 1/4 cups of water, and bring it to a vigorous boil. Lower the heat to a gentle simmer, cover with a lid, and cook for 15 minutes. Once done, take it off the heat, keep it covered, and let it sit for 10 minutes.
- While the rice is resting, in a small pot, mix 4 tablespoons of the vinegar with sugar and salt. Warm it over medium heat and stir until the sugar is completely dissolved. Once done, remove from heat and allow it to cool. After the rice has rested, pour the vinegar mixture over it and stir to coat evenly.
- In a small bowl, blend mayonnaise and sriracha together. Transfer this mixture into a small resealable plastic bag and set it aside.
- In another small bowl, mix the soy sauce with the remaining tablespoon of vinegar and set this aside as well.
- In a large bowl, lightly combine the imitation crab or tofu, zucchini, bell peppers, nori, pickled sushi ginger, and avocado. Alternatively, you can keep these ingredients separate and arrange them in sections over the rice in serving bowls.
- Divide the cooked rice among 4 or 5 serving bowls. Place the crab or tofu mixture on top of the rice.
- Drizzle the soy sauce mixture over each portion. Cut a small corner from the resealable bag and drizzle the sriracha mayonnaise over each serving. Enjoy the dish soon after preparing to prevent the avocado from browning.
Notes
- Try using real crab meat for an authentic flavor.
- Add extra nori sheets for a stronger umami taste.
- Experiment with cucumber or radish for added crunch and freshness.
