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California Roll Bowl

The California Roll Bowl: A deconstructed California Roll with sushi rice, spicy mayo crabmeat, avocado, pickled cucumber, and edamame!
Servings 2 servings
Author Olivia Lam

Ingredients

For the Pickled Cucumbers

  • 2 Persian Cucumbers (thinly sliced)
  • 3 tbsp Rice Vinegar
  • 1 tsp Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1 tbsp Water
  • 1/2 tbsp Granulated Sugar
  • 1/4 tsp Salt

For the Sushi Rice

  • 1 cup Sushi Rice
  • 1 cup Water
  • 1/4 cup Rice Vinegar
  • 1 Tbsp + 1 tsp Granulated Sugar
  • Pinch of Salt

For the California Roll Bowl

  • 8 oz Lump Crab Meat
  • 1/4 cup + 1 tbsp Mayo (separated)
  • 1 +1/2 tsp Sriracha (separated)
  • 1 tsp Rice Vinegar
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Salt
  • 1 cup Shelled Edamame
  • 1/2 Avocado (sliced)
  • 1 Sheet Nori (cut into small shreds)
  • As Needed White Sesame Seeds (for garnish)

Instructions

For the Sushi Rice

  • Place the sushi rice into the ricer cooker bowl. Rinse the rice in cold water 3-4 times until the water runs clear. Drain the rice of any excess water. Add in the 1 cup of water and cook the rice in the rice cooker.
  • In a small bowl, combine the rice vinegar, sugar, and salt. Microwave the mixture for about 15-20 seconds until the sugar and salt have dissolved. Pour this mixture over the cooked sushi rice and mix. Cover the rice with a damp paper towel to prevent it from drying out.

For the Pickled Cucumbers

  • Place the cucumber slices in a medium sized bowl.
  • In a small bowl, mix together the rice vinegar, soy sauce, sesame oil, water, granulated sugar, and salt. Pour the mixture over the cucumbers and mix. Refrigerate the cucumbers for about 1 hour, mixing the cucumbers every 15 minutes.

For the California Roll Bowl

  • Add the lump crabmeat to a bowl. Lightly break apart the pieces and remove any shells that may be mixed into the crabmeat. Add in 1 tbsp of mayo, 1 tsp sriracha, the rice vinegar, sesame oil, and salt. Gently mix the ingredients together until they are evenly combined.
  • Add the remaining 1/4 cup of mayo and 1/2 tsp of sriracha to a small bowl. Mix until combined then transfer to a small ziploc bag.
  • Evenly divide the rice between two bowls. Then arrange the pickled cucumbers, crabmeat, edamame, and avocado around the mound of rice. Cut off the tip of the ziploc bag filled with spicy mayo. Drizzle the spicy mayo over top. Finish with a sprinkling of white sesame seeds and a mound of nori. Enjoy!