Savor the Splash: Easy California Roll Sushi Bowls You’ll Love

Hey there, kitchen buddy! Ready to shake up your dinner routine with something fresh, vibrant, and downright delicious? These California Roll Sushi Bowls are a quick, playful twist on the classic sushi, and trust me, once you make them at home, the store-bought stuff won’t stand a chance.

Why You’ll Love This

Made with simple pantry staples and fresh ingredients, these bowls come together in a flash — no rolling required! They’re bursting with bright flavors, cool creaminess, and a satisfying crunch that’ll have your taste buds singing. Plus, chopping a few veggies keeps things healthy and colorful — a feast for both your belly and your eyes. Think of it as sushi in a bowl, minus the fuss and the fancy equipment. And hey, why not sprinkle in a little wasabi or drizzle soy for that punchy kick?

Let’s Get Creative

Feeling adventurous? Mix in some chopped mango or swap the fish for grilled chicken — all your favorites can find a home in this bowl. Before you dive in, maybe swing by for another quick recipe, like a zesty cilantro sauce or spicy mayo to amp up those flavors. Ready to roll up your sleeves? Let’s get started!

California Roll Sushi Bowls

This dish combines cooked sushi rice, fresh vegetables, and cooked or raw seafood arranged in a bowl with garnishes. The ingredients are assembled and layered to create a colorful, textured dish that mimics the flavors of a traditional California roll, but served in a single-serving bowl.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Japanese

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups sushi rice rinsed
• 2 1/2 cups water
• 3 tablespoons rice vinegar for seasoning rice
• 1 medium cucumber deseeded and sliced thinly
• 1 avocado ripe avocado sliced
• 8 oz cooked imitation crab or real crab meat shredded or chopped
• 2 tablespoons soy sauce for seasoning or drizzling
• 1 tablespoon sesame oil for flavor
• 2 green onions green onions chopped, for garnish
• 2 tablespoons sesame seeds for garnish
• 8 oz cooked shrimp or chicken optional, diced

Equipment

• Medium Pot for Rice
• Large Mixing Bowl
• Knife
• Cutting Board
• Skillet or frying pan
• Measuring Cups and Spoons

Method

 

1. Place the rinsed sushi rice and water in a medium pot and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and gently fold in rice vinegar. Let it cool slightly.
   2 cups sushi rice, 2 1/2 cups water, 3 tablespoons rice vinegar
   
2. While the rice cools, prepare the vegetable and seafood toppings. Thinly slice the cucumber and avocado. If using shrimp or chicken, ensure they are cooked and diced into bite-sized pieces. Shred or chop the crab meat if using imitation or real crab.
   1 medium cucumber, 1 avocado ripe avocado, 8 oz cooked imitation crab or real crab meat, 8 oz cooked shrimp or chicken
   
3. In a small bowl, mix soy sauce, sesame oil, and chopped green onions to create a flavorful sauce. Set aside for drizzling over the assembled bowls.
   2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 green onions green onions
   
4. Divide the cooled rice between four bowls, spreading evenly. Arrange the sliced cucumber, avocado, seafood, and optional cooked proteins on top of each rice portion, creating colorful sections or layers for visual appeal.
   1 medium cucumber, 1 avocado ripe avocado, 8 oz cooked imitation crab or real crab meat, 8 oz cooked shrimp or chicken
   
5. Sprinkle sesame seeds over each bowl, and drizzle with the prepared soy-sesame sauce. Garnish with additional chopped green onions if desired. Serve immediately for best texture.
   2 green onions green onions, 2 tablespoons sesame seeds
6. Enjoy your California Roll Sushi Bowls, mixing ingredients as desired for flavor with each bite.
   

And there you have it — a fun, fresh way to enjoy sushi at home! These bowls are perfect for a quick weeknight meal, but they look fancy enough to impress friends too. Just a quick tip: serve with extra soy or a squeeze of lemon for an extra zing. Don’t forget to share your colorful creations below — I can’t wait to see your sushi masterpieces!

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.