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
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
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
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
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
Enjoy your California Roll Sushi Bowls, mixing ingredients as desired for flavor with each bite.
