California Roll Sushi Bowls
This recipe transforms the beloved flavors of sushi into an easy, delicious bowl that's perfect for busy weeknights or special occasions.
Ingredients
For the Sushi Rice
- 2 cups sushi rice Rinse well under cold water.
- 2.5 cups water For cooking the rice.
- 0.25 cups rice vinegar For flavoring the rice.
- 2 tablespoons sugar To sweeten the vinegar mixture.
- 0.5 teaspoon salt To season the rice vinegar.
For the Bowls
- 1 number cucumber Julienned.
- 1 number avocado Sliced.
- 1 cup imitation crab meat Chopped.
- 2 sheets nori Cut into strips.
For Serving
- soy sauce Essential for serving.
- wasabi Optional, for an extra kick.
- pickled ginger Optional, for serving.
Instructions
Cooking the Rice
- Rinse two cups of sushi rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice with two and a half cups of water and bring to a vigorous boil.
- Reduce the heat and cover the pot, letting it simmer until the water is absorbed, approximately eighteen to twenty minutes.
Preparing the Dressing
- Mix a quarter cup of rice vinegar, two tablespoons of sugar, and half a teaspoon of salt until the sugar dissolves completely.
Assembling the Bowls
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- Scoop generous amounts of sushi rice into four serving bowls.
- Top each mound of rice with julienned cucumber, avocado slices, chopped imitation crab meat, and nori strips.
- Serve with soy sauce and optional wasabi and pickled ginger.
Notes
Feel free to substitute seasonal veggies for a delightful twist. Leftovers can be stored in the refrigerator for 1-2 days.