10-Minute California Sushi Bowl (Super Fresh) Recipe
Introduction
This 10-Minute California Sushi Bowl is a fresh and flavorful way to enjoy classic sushi ingredients without the fuss of rolling. It combines creamy avocado, tender crab meat, and crisp cucumber over sticky sushi rice, all brought together with a spicy mayo drizzle. Perfect for a quick, satisfying meal.
Ingredients
- 2 cups cooked sushi rice
- 1 avocado, chopped
- 8 oz crab meat, cut into small pieces
- 1 oz seaweed sheets, cut into small pieces
- 1/2 English cucumber, sliced
- 1/4 cup mayonnaise
- 1 tsp sriracha sauce
- 1 tsp soy sauce
- 1/4 tsp roasted sesame oil
Instructions
- Step 1: In a medium bowl, whisk together the mayonnaise, sriracha sauce, soy sauce, and roasted sesame oil until smooth. Place the spicy sauce in the fridge to chill while assembling the bowl.
- Step 2: Spoon the cooked sushi rice into the bottom of a serving bowl. Layer the crab meat, chopped avocado, and sliced cucumber evenly over the rice.
- Step 3: Sprinkle the small pieces of seaweed over the top of the bowl for added texture and flavor.
- Step 4: Drizzle the chilled spicy mayo sauce generously over everything. Serve immediately and enjoy your fresh California Sushi Bowl!
Tips & Variations
- Use cooked shrimp or smoked salmon as a tasty alternative to crab meat.
- Add pickled ginger or radish slices for an extra punch of flavor.
- For a vegan version, substitute crab meat with marinated tofu and use vegan mayo.
- To save time, use pre-cooked sushi rice or leftover rice reheated with a splash of water.
Storage
Store any leftover sushi bowl components separately in airtight containers in the refrigerator for up to 1 day. Assemble just before serving to maintain freshness and texture. Reheat rice gently in the microwave with a damp paper towel, but avoid reheating the avocado or sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sushi bowl without crab meat?
Yes, you can substitute crab with cooked shrimp, smoked salmon, or even tofu for a vegetarian option. The bowl remains delicious with these alternatives.
Is it okay to prepare the spicy sauce in advance?
Absolutely. The spicy mayo sauce can be made ahead of time and kept refrigerated for up to 3 days, which helps the flavors meld nicely.
Print10-Minute California Sushi Bowl (Super Fresh) Recipe
This 10-Minute California Sushi Bowl is a fresh, flavorful, and easy-to-make dish that combines cooked sushi rice, creamy avocado, crab meat, cucumber, and a spicy, tangy sauce. Perfect for a quick lunch or light dinner, it captures the essence of California sushi in a convenient bowl format without the rolling.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (for cooking sushi rice, if not pre-cooked)
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese-American
- Diet: Low Salt
Ingredients
Main Ingredients
- 2 cups cooked sushi rice
- 1 avocado, chopped
- 8 oz crab meat, cut into small pieces
- 1/2 English cucumber, sliced
- 1 oz seaweed sheets, cut into small pieces
Sauce Ingredients
- 1/4 cup mayonnaise
- 1 tsp sriracha sauce
- 1 tsp soy sauce
- 1/4 tsp roasted sesame oil
Instructions
- Make the Spicy Sauce: In a medium bowl, whisk together the mayonnaise, sriracha sauce, soy sauce, and roasted sesame oil until smooth and well combined. Place the sauce in the refrigerator to chill and develop flavor.
- Assemble the Sushi Bowl: Spoon the cooked sushi rice into the bottom of a serving bowl, spreading it evenly.
- Add Toppings: Layer the crab meat pieces, chopped avocado, and sliced cucumber on top of the rice, distributing them evenly for flavor balance.
- Sprinkle Seaweed: Sprinkle the small pieces of seaweed over the toppings to add a hint of ocean flavor and texture.
- Drizzle with Sauce: Pour the prepared spicy sauce over the entire bowl just before serving to add a creamy, spicy, and savory finish.
- Serve and Enjoy: Your fresh California Sushi Bowl is ready to be enjoyed immediately for the best taste and texture.
Notes
- Use freshly cooked sushi rice that is slightly cooled but still warm for the best texture.
- You can substitute imitation crab meat if fresh crab is not available.
- Adjust the amount of sriracha according to your spice preference.
- The sauce can be made ahead and stored in the fridge for up to 2 days.
- Optional: Add pickled ginger or wasabi on the side for an authentic experience.
Keywords: California sushi bowl, sushi bowl recipe, quick sushi, crab sushi bowl, easy sushi bowl, no-roll sushi
