Dinner

California Roll Sushi Bowls Recipe

Bylina moretti February 26, 2026February 26, 2026

Introduction

This California Roll Sushi Bowl brings all the flavors of a classic sushi roll into an easy, deconstructed dish. Perfect for a quick meal, it combines sticky sushi rice with fresh cucumber, creamy avocado, and savory crab meat for a satisfying lunch or dinner.

A white bowl filled with a colorful poke bowl showing distinct layers: the bottom layer is white rice, topped with neatly sliced green cucumber strips arranged vertically on one side, alongside bright orange slices of salmon. On top, there is a drizzle of light orange creamy sauce and a sprinkle of black and white sesame seeds scattered all over. The bowl is placed on a white marbled surface with a small white bowl of halved avocado and another bowl of mixed rice in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup short-grain sushi rice
1.5 cups water
3 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
4 oz imitation crab meat (or real crab)
1 medium cucumber, sliced
1 ripe avocado, diced
2 tbsp low-sodium soy sauce
Sriracha (optional)

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 1.5 cups of water according to the package instructions, usually by simmering covered until water is absorbed.
Step 2: While the rice is still warm, transfer it to a bowl. Stir in the rice vinegar, sugar, and salt until fully combined and the rice is seasoned evenly.
Step 3: Slice the cucumber into thin rounds and dice the avocado. Set these aside to prepare for assembling your bowls.
Step 4: Divide the sushi rice evenly between two serving bowls. Top each with slices of cucumber, diced avocado, and crab meat arranged attractively.
Step 5: Drizzle each bowl with low-sodium soy sauce and add sriracha if you enjoy a spicy kick.
Step 6: Serve the sushi bowls immediately to enjoy the fresh textures and flavors at their best.

Tips & Variations

Use fresh crab meat for a more authentic flavor, or substitute with cooked shrimp or smoked salmon.
Add toasted sesame seeds or thinly sliced nori strips for extra texture.
For a vegan version, replace crab with marinated tofu or seasoned chickpeas.
Chilling the rice slightly before assembling helps prevent sogginess but avoid making it completely cold.

Storage

Store any leftover sushi bowls in an airtight container in the refrigerator for up to 24 hours. Keep the avocado separate if possible to prevent browning. Reheat the rice portion gently in the microwave, then add fresh toppings before serving.

How to Serve

The image shows a white bowl filled with a colorful poke bowl on a white marbled surface. The bottom layer is white rice mixed with black sesame seeds, covering the base evenly. On top, there are neatly arranged slices of fresh red salmon and green cucumber sticks placed side by side. Thinly sliced pink pickled ginger is layered next to the cucumber. The dish is drizzled with a light orange creamy sauce in a zigzag pattern and sprinkled with black and white sesame seeds. In the background, part of a halved avocado and another bowl with a similar dish are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

While you can substitute regular short-grain rice, sushi rice has a stickier texture that helps hold the bowl together and better mimics traditional sushi. Using regular rice may result in a less cohesive dish.

How do I prevent the avocado from browning?

To slow browning, toss the diced avocado with a small amount of lemon or lime juice before adding it to the bowl. Serve soon after assembling for the freshest taste and appearance.