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Homemade California Crunch Roll Sushi Bowls

A deconstructed sushi experience featuring seasoned sushi rice topped with imitation crab, fresh avocado, cucumber, and a signature crunchy panko topping.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Rice and Seasoning
  • 2 cups sushi rice
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
Proteins and Vegetables
  • 1 pound imitation crab shredded
  • 1 large avocado sliced
  • 1 cucumber julienned
  • 2 sheets nori cut into strips
  • 2 green onions chopped
Sauces and Toppings
  • 1/2 cup soy sauce
  • 2 tablespoons sriracha
  • 1/4 cup mayonnaise
  • 1/4 cup panko breadcrumbs toasted
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • pickled ginger for serving
  • wasabi for serving

Equipment

  • Rice cooker or pot
  • Small saucepan
  • Large mixing bowl
  • Skillet
  • Fine-mesh strainer

Method
 

Preparation
  1. Rinse sushi rice under cold water until clear and cook according to package instructions; let steam for 10 minutes.
  2. Warm rice vinegar, sugar, and salt in a saucepan until dissolved, then fold into the cooked rice.
  3. Mix soy sauce and sriracha in a small bowl; combine mayonnaise with one teaspoon of the spicy sauce for the creamy topping.
  4. Toast panko breadcrumbs in sesame oil over medium heat for 3-4 minutes until golden.
  5. Shred imitation crab and slice vegetables; assemble bowls by layering rice, crab, avocado, cucumber, and nori.
  6. Drizzle with spicy sauce and creamy mayo, then top with toasted panko, sesame seeds, and green onions; serve with ginger and wasabi.

Notes

Store assembled bowls without nori and toppings for up to 3 days. Keep sauces separate. Freezer-safe for up to 1 month.