California Roll Sushi Bowls (2024)

These fresh and flavorful California Roll Sushi Bowls are easy to make with chopped surimi, refreshing cucumber, creamy avocado, and green onions, all served over seasoned rice with Japanese mayo, sesame seeds, and coconut aminos. This dish has all of the great flavors of California rolls but without the hassle!

In the mood for sushi? Skip the takeout and make these California Roll Sushi Bowls instead! Sushi is one of our favorite foods, but ordering it out can definitely get expensive. With this sushi bowl recipe you can have sushi at home without all of the work of rolling it up. These bowls are quick & easy to assemble and they have that delicious taste you’d expect from enjoying California rolls at your favorite Japanese restaurant.

Why you should make this recipe

• So delicious: These sushi bowls are loaded with seasoned rice, mild white fish, and fresh flavors you will love.
• Healthy: Packed with nutrient-rich ingredients and satisfying rice with plenty of staying power, this is a well-rounded meal for lunch or dinner.
• Simple:You will love how quickly & easily this recipe comes together! You can have dinner on the table in less than 30 minutes, making it perfect for busy weeknights.

Ingredients needed

To make this sushi bowl recipe at home, you will need just a handful of simple ingredients. Here’s the list:

• Rice: Use any rice you prefer, white rice or brown rice works great. You could even sub with quinoa for an extra boost of protein.
• Rice vinegar, salt & sugar: Adds mild, slightly sweet flavor to the rice.
• Surimi: Surimi is a fish (often pollock) that is minced, flavored, and then reformed into flakes, sticks, or other shapes. It is commonly used as a crab substitute.
• Cucumber: We recommend English cucumbers because they have fewer seeds, thinner skin, and taste a bit sweeter than a regular cucumber.
• Avocado: The avocado adds creaminess and healthy fats to the bowl.
• Green onions: Thinly sliced and sprinkled over the top of the bowls to provide color and a sharp, somewhat-spicy, peppery taste.
• Japanese mayonnaise: Also known as Kewpie for short, in Japan. It tastes tangy and sweet with a distinct umami undertone. You can find it at Japanese and Asian markets, or online.
• Toasted sesame seeds: Adds texture and a rich, nutty flavor to the bowls.
• Coconut aminos: A healthier alternative to soy sauce. It tastes similar but is slightly sweeter.

How to make this recipe

These bowls come together really quickly, especially if you make the rice ahead of time (that’s what we often do). Here are the simple steps:

1. Make the rice: Rinse the rice, then cook according to package directions. In a small bowl, stir the vinegar with salt and sugar, until dissolved.
2. Season the rice: Once the rice is done cooking and still hot, stir in the rice vinegar-seasoning mixture.

3. Assemble bowls: Allow the rice to cool then divide it among your serving bowls. Top with chopped surimi, cucumber, avocado, green onions, and Japanese mayonnaise.
4. Serve: Garnish with sesame seeds and enjoy with coconut aminos.

Expert Tips

• If you can’t find Japanese mayo, sub with yum yum sauce, which is sold at most grocery stores, or sriracha mayo.
• To ensure these bowls are gluten-free, be sure to read the label of the surimi. Some brands contain wheat.
• If you’d like to make vegan and vegetarian sushi bowls, simply omit the surimi.

Frequently asked questions

Variations

• Protein: Instead of surimi, you can try using sashimi, imitation crab, cooked salmon, tuna, shrimp, tofu, or other types of fish.
• Vegetables: Feel free to add or swap out other veggies, such as shredded carrots, edamame, sliced mushrooms, or thinly sliced red bell pepper.
• Toppings: Add any extras that you prefer, from sliced jalapeños or crispy onions to pickled red onion. You can also get creative with different sauces!

Storage recommendations

These sushi bowls are best served just after assembling. You can make the rice a day or two ahead of time. If you’d like to assemble the bowls in advance, cover them and store them in the refrigerator for up to 4 hours. Add the avocado and sauces just before serving.

More bowl recipes to try

• Greek Chicken Bowls
• Southwest Salmon Bowls
• Barbecue Chicken Quinoa Bowls
• Sushi Poke Bowl
• Garlic Chicken Meat Ball Bowl
• Vegetarian Burrito Bowl
• Mexican Chicken Quinoa Bowl

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