California Roll in a Bowl is a fresh, deconstructed take on the classic sushi favorite—minus the rolling and with all the same great flavors. It’s got crab (or imitation crab), creamy avocado, crisp cucumbers, and seasoned rice, all drizzled with a tangy-sweet sauce. It’s easy, fast, and completely satisfying.
Why You’ll Love This Recipe
I love how this recipe gives me all the flavor of sushi without the fuss. It’s quicker, easier, and perfect for busy days when I still want something fresh and flavorful. I can throw it together in about 20 minutes, and it’s easy to customize based on what I have in the fridge. Plus, it’s a fun and healthy way to satisfy sushi cravings without ordering takeout.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked sushi rice or jasmine rice
rice vinegar
sugar
salt
imitation crab meat (or real crab, if preferred)
avocado, diced
cucumber, diced
carrot, julienned (optional)
green onion, sliced
sesame seeds
soy sauce or tamari
mayonnaise
sriracha
optional toppings: pickled ginger, seaweed strips, wasabi, shredded nori
directions
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I start by seasoning the warm rice with rice vinegar, sugar, and a pinch of salt. I stir gently to combine and let it cool slightly.
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While the rice cools, I prep the toppings—dice the avocado, slice the cucumber, chop the crab, and slice green onions.
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In a small bowl, I mix mayo and sriracha for a quick spicy mayo drizzle. I adjust the heat depending on how spicy I want it.
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I divide the rice into bowls and layer on the toppings—crab, avocado, cucumber, carrots, and green onion.
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I drizzle with spicy mayo and soy sauce, then sprinkle with sesame seeds. Sometimes I add shredded nori or pickled ginger on top if I’m feeling fancy.
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I serve it immediately and enjoy all the flavor of a sushi roll—no rolling required.
Servings and timing
This recipe makes 2 large bowls or 3–4 smaller servings. It takes about 20 minutes to prepare from start to finish, especially if the rice is already cooked.
Variations
Sometimes I swap the crab for cooked shrimp or smoked salmon. When I want a low-carb option, I use cauliflower rice instead. I’ve also added edamame or red cabbage for extra crunch and color. For a vegan version, I replace the crab with marinated tofu and use vegan mayo in the sauce.
storage/reheating
I store leftovers in the fridge for up to 2 days. If I know I’ll be storing it, I keep the avocado separate and add it just before serving so it stays fresh. I don’t reheat this dish—it’s meant to be enjoyed cold or at room temperature, just like sushi.
FAQs
Can I make this with leftover rice?
Yes, I use leftover rice all the time. I just warm it slightly and re-season it with rice vinegar before assembling the bowls.
What kind of crab should I use?
I usually use imitation crab sticks because they’re easy and affordable, but real lump crab meat is delicious if I want to splurge.
Is this recipe gluten-free?
It can be! I use tamari or gluten-free soy sauce and make sure my imitation crab is gluten-free (some brands contain wheat).
How do I keep the avocado from browning?
If I’m prepping ahead, I toss the avocado with a little lemon juice to slow browning, or I wait to cut it until right before serving.
Can I make this spicy?
Definitely. I add extra sriracha to the mayo or mix in a little wasabi for more heat.
Conclusion
California Roll in a Bowl is my go-to when I want something light, fast, and packed with sushi flavor—without the hassle. It’s endlessly customizable, always satisfying, and way easier to make than traditional sushi. Whether I’m meal-prepping or just looking for a fresh lunch idea, this bowl always hits the spot.
Print
California Roll in a Bowl
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large bowls or 3–4 small servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese-Inspired, American Fusion
- Diet: Gluten Free
Description
California Roll in a Bowl is a quick, no-fuss way to enjoy all the vibrant flavors of your favorite sushi roll—without any of the rolling. This deconstructed sushi bowl features creamy avocado, sweet and savory crab, crisp veggies, and perfectly seasoned rice, all topped with spicy mayo and sesame seeds. It’s fresh, customizable, and perfect for a light lunch or easy weeknight dinner.
Ingredients
- 2 cups cooked sushi rice or jasmine rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 1 cup imitation crab meat (or real crab, chopped)
- 1 avocado, diced
- ½ cucumber, diced
- ½ cup carrot, julienned (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Soy sauce or tamari, to taste
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (adjust to taste)
- Optional toppings: pickled ginger, shredded nori, wasabi, seaweed strips
Instructions
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In a large bowl, combine warm cooked rice with rice vinegar, sugar, and salt. Stir gently and allow to cool slightly.
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Prep the toppings: dice avocado, chop cucumber and crab, julienne carrots, and slice green onions.
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Mix mayonnaise with sriracha in a small bowl to create spicy mayo. Adjust heat to preference.
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Divide rice into serving bowls.
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Top with crab, avocado, cucumber, carrot, and green onion.
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Drizzle with spicy mayo and soy sauce or tamari.
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Sprinkle with sesame seeds and any optional toppings like shredded nori or pickled ginger.
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Serve immediately and enjoy cold or at room temperature.
Notes
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Use leftover rice for an even quicker prep—just warm slightly and re-season.
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For a low-carb version, swap rice for cauliflower rice.
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To make it vegan, use marinated tofu and vegan mayo.
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Keep avocado separate when storing to avoid browning.
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Add edamame, red cabbage, or switch crab for shrimp or smoked salmon for variety.
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Store in fridge up to 2 days. Do not reheat.
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