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Crunchy California Roll Sushi Bowl

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.

by Katie Aubin and Alexis Deboschnek

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, rinsed until the water runs clear (200 g)
  • 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, 2 cans, drained (455 g)
  • 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
    Calories 1000
    Fat 34g
    Carbs 92g
    Fiber 1g
    Sugar 68g
    Protein 61g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  3. Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  4. 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.
  5. In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  6. 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.
  7. Enjoy!
 

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