Sushi Bowls

5 from 2 votes

A California Roll deconstructed into an easy-to-make meal in a bowl. It's a satisfying combination of your favorite sushi fillings in a simplified form.

Prep Time20

Total Time20

Course: Dinner

Cuisine: American, Japanese

Servings:

Calories: 515kcal

Author: Jennifer Fishkind

Ingredients

4 cups sushi rice cooked according to package directions
¼ cup + 1 teaspoon seasoned rice wine vinegar divided
8 ounce package imitation crab diced into ¼ inch pieces
1 cup (1 small) cucumber diced into ¼ inch pieces
1 cup (2 small) haas avocados diced into ¼ inch pieces
½ cup matchstick cut carrots
0.17 ounce package roasted seaweed snacks (or 1 nori wrap sheet), chopped
½ cup mayonnaise
1 tbsp sriracha sauce
1 tbsp black sesame seeds
1 tbsp white sesame seeds
4 tsp low-sodium soy sauce

Instructions

Cook your sushi rice according to the package directions. Once your sushi rice has cooked add the ¼ cup seasoned rice wine vinegar, gently toss then spread it onto a rimmed baking sheet to cool completely. This will take about 20-30 minutes. *Be very careful to gently toss your rice so that it does not get compacted. It will be very sticky.*
In a small bowl mix the mayonnaise, sriracha and 1 teaspoon seasoned rice wine vinegar until completely combined. Transfer your sriracha mayonnaise to a zip top sandwich bag, that you will cut the tip off of one corner, to use as a piping bag for the garnish. Set aside.
In another small bowl mix the white and black sesame seeds together and set aside.
Once your sushi rice has cooled, place one cup of rice into the bowl making sure to leave space around it to place the remaining ingredients.
Using a ¼ c dry measuring cup neatly place ¼ cup of the diced imitation crab into the bowl next to the rice.
Next, do the same with a ¼ cup of the diced cucumber neatly next to the imitation crab.
Then add 2 tablespoons of the matchstick carrots next to the diced cucumber.
Followed by ¼ cup of the diced avocado next to the carrots. **Make sure that at this point you can still see the rice and that all the vegetables are circling the bowl**.
In the very center of the bowl add 1 tablespoon of the seaweed crumbles.
Drizzle 1 teaspoon low-sodium soy sauce around onto the vegetables.
Finally garnish your deconstructed sushi bowl with a drizzle of the sriracha mayonnaise and sprinkle with 1 teaspoon of the sesame seed blend.

Notes

Storage:

This sushi bowl should be served immediately. You can prepare ingredients up to 1 day ahead of time and store individually, covered in the refrigerator.

Tips:

I used imitation crab for this recipe but you can use fresh jumbo lump crab, cooked shrimp that has been peeled and deveined or even skip the seafood altogether for an all vegetable sushi bowl.
If you can not find sushi rice at your grocery store you can alternatively use a short grain white rice. You will follow the cooking directions of the rice you have and follow the rest of the recipe as written.
I used a seaweed snack package that I found very easily in my Asian isle, however if you can not find them (there are lots of flavors) you can use standard nori paper and cut it down to strips, then pieces. I find the nori to be very flavorless and that, for the purpose of this recipe, the seaweed snack papers are much more flavorful. The seaweed snacks are light and crispy and very easy to chop into smaller pieces.

Nutrition