California Roll Sushi Bowls
A delightful and easier way to enjoy sushi flavors, featuring tender sushi rice, fresh cucumber, creamy avocado, and sweet crab.
Ingredients
For the Sushi Rice
- 1 cup short-grain sushi rice Rinsed under cold water until clear
- 1.5 cups water For cooking the rice
- 3 tbsp rice vinegar Gives the rice its signature sushi flavor
- 2 tbsp sugar To sweeten the rice
- 1 tsp salt To enhance flavor
Toppings
- 4 oz imitation crab meat Can substitute with real crab
- 1 medium cucumber Sliced
- 1 ripe avocado Diced
- 2 tbsp low-sodium soy sauce Adjust according to taste
- Sriracha Optional for added spice
Instructions
Preparation
- Rinse the sushi rice under cold water until clear.
- Cook the rice with water according to package instructions.
- Once cooked, transfer rice to a bowl and mix in rice vinegar, sugar, and salt while warm.
- Slice cucumber and dice avocado; set aside.
Assembly
- In serving bowls, layer sushi rice topped with cucumber, avocado, and crab.
- Drizzle with soy sauce and sriracha if desired.
- Serve immediately while fresh.
Notes
Store leftovers with the sushi rice separate from the toppings. Consume within 1-2 days. Freezing is not recommended.