• Pretty Plate by Michelle

Bowls are the New Way To Roll: California Roll Sushi Bowl

This is a deconstructed California Roll - in a bowl! And I must say that bowls are the new way to roll. Sushi is one of my all time favorite things. It is one of those things that I will never ever get sick of.

With that being said ordering it regularly can become a bit costly. This is the perfect cost effective recipe and is an easy fix to cure that sushi craving. Plus, it is so easy to make! And I know that we like easy! There is no complex rolling, rice getting stuck to your hands or cutting that perfect roll involved.

This California Roll Sushi Bowl is made with hearty shredded imitation crab which is a great source of protein, refreshing crunchy diced cucumber, creamy avocado cubes (and remember they are the good kind of fat!), sticky sweet and savory sushi rice, slices of nori seaweed and garnished with radishes, sriracha aioli, crunchy tempura flakes and sesame seeds. To top it off, I highly recommend serving it with soy sauce on the side and pouring it over the bowl. It truly tastes exactly like a California roll!

I wanted to create this not only because I have a love for sushi, but also because I share the same love for poke bowls. In my opinion, they are in the same family. If I am being honest, I originally wanted to create a poke bowl. However, I found it difficult to get my hands on sushi grade fish that was healthy enough to consume raw. They didn’t have it at three local grocery stores I went to. So, I figured if I was having a hard time, so would you guys. I wanted provide you with products and food items that are easily accessbile, cost effective and delicious all at the same time.

I then thought, that every time I order sushi, for some reason I always have to get a California roll. Don’t get me wrong, I love all of the complex signature rolls, nigiri and sashimi as well. But, I still have to make sure that the California roll makes the cut. It is so basic, yet somehow so pleasing every single time. So, this was the perfect poke bowl substitute that also is in line with my sushi obsession. In addition, I thought you would all love this too!

I hope you all love this as much as I do and if you make it, be sure to tag me on instagram (@prettyplatebymichelle) I would love to see your creations!

Serves 4, INGREDIENTS: For the Sushi Bowl

2 cups uncooked sushi rice, cooked (cooked rice makes 4 cups) and marinated (NOTE: Marinate: 1/2 cup rice vinegar, 2 TBSP sugar, 1/2 TSP salt)

1 12 oz. package imitation crab sticks, shredded

1 avocado, cubed

Half of an english cucumber, diced

1 nori seaweed sheet, sliced in small strips

Garnish Options (But, Highly Recommended):

Sesame seeds (black, white or toasted)

Green onion, sliced

Crispy tempura flakes (NOTE: 1 cup panko bread crumbs and 1-2 TBSP coconut oil, cook over low heat until golden and crisp. You will need to constantly sir and mix for 5-10 minutes to ensure they do not burn as they can easily burn if you are not watching them.)

Radish slices


Low sodium soy sauce

Sriracha aioli (1/3 cup lite mayo mixed with 1 TBSP sriracha)


  1. Pour 2 cups sushi rice in a small sauce pan, rinse rice until the water becomes clear. When clear, pour 2 and 1/2 cups water in the same pan. Place pot over medium heat and heat until boiled. Once boiling, cover and turn heat to a simmer. Simmer for 15 minutes or until liquid has dissolved and rice is fluffy. While rice is simmering, whisk rice marinate ingredients in a bowl and set aside. When rice is finished, remove from heat and pour rice in a bowl to let cool.

  2. Once the rice has cooled down, pour rice marinate over the rice and mix well. Set aside to let flavors soak in.

  3. Begin prepping your other items. Dice cucumber, shred crab, dice avocado, slice radish, slice green onions, slice nori seaweed sheet and whisk together sriracha aioli. Place everything in separate bowls and set aside until ready to create bowls.

  4. Heat 1-2 TBSP coconut oil in a pan, add 1 cup Panko bread crumbs and cook until golden brown about 5-10 minutes. Once cooked set aside.


  1. Begin building each bowl. Place 1 cup of rice per bowl.

  2. Then add handfuls about 3 TBSP shredded crab (The more crab the better though!)

  3. Add about 3 TBSP diced cucumbers next to the crab on the right.

  4. Add 3 TBSP diced avocado right in front of the crab and cucumbers.

  5. Add pinches of small nori seadweed slices to the left of the crab and next to the avocado.

  6. There will be a small pocket in between the avocado and nori seaweed sheets, here you can fill this spot in with the green onion slices.

  7. Next to the cucumber, line up the radish slices.

  8. Drizzle with sriracha aioli, garnish with tempura flakes and sesame seeds.

  9. Serve with low sodium soy sauce on the side. I highly recommend pouring as much or as little over the whole dish.


  1. Blue Rim Bowls

  2. Glass Prep Bowls

  3. Floral Kitchen Knives

  4. Colorful Prep Bowls or Sauce Dish

  5. Pots and Pans

  6. Sushi Rice

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