95% would make again
Crunchy California Roll Sushi Bowl
featured in Easy Homemade Sushi Platters
This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.
Tasty Team
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Inspired by cookingclassy.com
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 2 servings
- 2 cups water (480 mL)
- 1 teaspoon kosher salt, plus more to taste
- 1 cup sushi rice (200 g), rinsed until the water runs clear
- 1 tablespoon sugar
- ¼ cup rice vinegar (60 mL)
- 1 tablespoon canola oil
- ⅓ cup panko breadcrumbs (15 g)
- ½ teaspoon pepper, plus more to taste
- ¼ cup mayonnaise (60 g)
- 1 tablespoon siracha
- 16 oz crab (455 g), 2 cans, drained
- 1 persian cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons nori, thinly sliced
- 1 bunch scallion, thinly sliced on the bias
- 1 tablespoon sesame seed
- 2 tablespoons pickled ginger
- 1 avocado, diced
Nutrition Info
- Calories 1155
- Fat 46g
- Carbs 106g
- Fiber 8g
- Sugar 72g
- Protein 64g
Estimated values based on one serving size.
Preparation
- In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
- In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
- Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
- Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
- Enjoy!
Ingredients
for 2 servings
- 2 cups water (480 mL)
- 1 teaspoon kosher salt, plus more to taste
- 1 cup sushi rice (200 g), rinsed until the water runs clear
- 1 tablespoon sugar
- ¼ cup rice vinegar (60 mL)
- 1 tablespoon canola oil
- ⅓ cup panko breadcrumbs (15 g)
- ½ teaspoon pepper, plus more to taste
- ¼ cup mayonnaise (60 g)
- 1 tablespoon siracha
- 16 oz crab (455 g), 2 cans, drained
- 1 persian cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons nori, thinly sliced
- 1 bunch scallion, thinly sliced on the bias
- 1 tablespoon sesame seed
- 2 tablespoons pickled ginger
- 1 avocado, diced
Nutrition Info
- Calories 1155
- Fat 46g
- Carbs 106g
- Fiber 8g
- Sugar 72g
- Protein 64g
Estimated values based on one serving size.
Preparation
- In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
- In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
- Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
- Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
- Enjoy!
Inspired by cookingclassy.com
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