Let’s be honest—we all get hit with those sushi cravings that sneak up out of nowhere. But the price tag? Not so sneaky. That’s exactly why California Sushi Bowls are on regular rotation in my kitchen. They’re everything I love about sushi (hello, creamy avocado and spicy mayo!) without the fuss of rolling or the sting of a restaurant bill.

If you’re into easy, flavor-packed bowls like I am, don’t miss out on this BBQ Chicken Salad or a spicy Blackened Chicken Salad too—great for mixing things up throughout the week.

What Are California Sushi Bowls?

Think of California Sushi Bowls as your favorite California roll turned into a vibrant, scoopable meal. Instead of wrapping all those dreamy ingredients in seaweed, we toss them into a bowl over seasoned rice and top it with a punchy, creamy sauce. No mat, no mess—just flavor.

Classic California rolls include imitation crab, avocado, and cucumber. In our homemade sushi bowl recipe, we stick to the roots but level it up with sushi rice, nori strips, and our wildly addictive spicy mayo.

Ingredients for California Sushi Bowls

Here’s everything you’ll need to whip up your new favorite weeknight bowl. I usually prep these while catching up on podcasts—it’s that low-lift.

Base

2 cups cooked sushi rice

Protein & Veggies

8 oz imitation crab (or real crab if you’re feeling fancy), chopped
1 ripe avocado, diced
1/2 English cucumber, thinly sliced
1 oz nori (seaweed sheets), cut into thin strips

Spicy Sauce

1/4 cup mayonnaise
1 tsp sriracha (more if you’re spicy-minded)
1 tsp soy sauce
1/4 tsp toasted sesame oil

How to Make Sushi Rice Like a Pro

Sushi rice is the backbone of California Sushi Bowls, and honestly, once I learned this step, I never looked back. You can make this in a rice cooker or on the stovetop.

Steps:

Cook 2 cups of short-grain rice until fluffy.
While the rice is still warm, stir in a mixture of:
- 2 tbsp rice vinegar
- 2 tsp sugar
- A generous pinch of salt
Gently fold the rice with a wooden spoon or rice paddle—just take your time and be soft with it so it stays nice and fluffy, not mushy.

Quick note: Make sure you rinse your rice until the water runs nearly clear before cooking. It makes a huge difference in texture!

Mixing the Spicy Mayo Sauce

This creamy, spicy, umami bomb is the soul of the bowl. I always make extra and keep it in the fridge for later—it’s killer drizzled over a Creamy Bacon Pasta, too!

Instructions:

Mix together mayo, sriracha, soy sauce, and sesame oil in a small bowl.
Pop it in the fridge for 15–30 minutes. This lets the flavors get cozy.

Assembling Your California Sushi Bowls

This part is super easy and honestly kind of fun. I like to set up a little DIY sushi bar when friends come over—everyone builds their own bowl, and I look like a hosting genius.

Layer It Like This:

Fluffy sushi rice
Imitation crab
Avocado chunks
Cucumber slices
Seaweed strips
Generous drizzle of spicy mayo

Optional, but recommended: sprinkle with toasted sesame seeds and sliced scallions.

My Top Tips for the Perfect California Sushi Bowls

Here are a few things I’ve learned after making these more times than I can count:

Love spice? Add more sriracha to the sauce or a few chili flakes on top.
Short on time? Make the sauce a day ahead—it tastes even better.
Rinse your rice. I can’t stress this enough for getting that perfect sushi rice texture.

If you enjoy building meals like this, check out my Mexican Street Corn Pasta Salad—loaded, punchy, and picnic-ready.

Topping Ideas to Mix Things Up

While the classic combo is chef’s kiss, I sometimes go rogue and mix in new toppings depending on my mood.

Protein Options

Tuna or salmon (sashimi-grade, of course)
Cooked shrimp
Cubed tofu for a plant-based vibe

Veggie Boosters

Shredded carrots
Edamame
Seaweed salad
Pickled ginger

Final Touches

Sesame seeds
Green onions
Tobiko (fish roe)

Storing & Meal Prep Tips

While California Sushi Bowls are best fresh, I do prep the ingredients ahead for fast assembly throughout the week.

Storage: Keep each component in separate airtight containers in the fridge.
Pro tip: Don’t assemble until you’re ready to eat—it keeps everything crisp and flavorful.

For more meal-preppable bowls, this Pasta Salad with Italian Dressing is another keeper!

Frequently Asked Questions

What’s the best type of rice to use?
Short-grain Japanese rice or sushi rice—it’s sticky and holds together beautifully.

Is a California roll considered real sushi?
Yes! It’s American-style sushi, and it’s incredibly popular for good reason.

Can I swap out the rice for quinoa or cauliflower rice?
Totally! It won’t be quite the same, but it’s a great low-carb or high-protein option.

How long does a California Sushi Bowl stay fresh?
Best eaten fresh, but components last up to 3 days in the fridge.

Is imitation crab meat healthy?
It’s processed, but not unhealthy in moderation. Opt for real crab if you prefer whole foods.

Can I make this bowl vegetarian or vegan?
Yes—swap crab for tofu or marinated mushrooms and use vegan mayo for the sauce.

Nutrition Breakdown (Per Serving)

Calories: 319
Protein: 14g
Fat: 19g
Carbs: 25g
Fiber: 4g

Related Recipes You’ll Love

If you’re into vibrant, flavor-packed bowls, give these a try next:

Final Thoughts on California Sushi Bowls

This recipe is the kind of thing I come back to again and again. It’s easy, flexible, and absolutely crave-worthy. Whether you’re new to sushi or just tired of takeout, these California Sushi Bowls check every box: fast, fun, and flavor-loaded.

Try it once, and I promise it’ll become a weeknight staple in your house too. And if you put your own spin on it, I’d love to hear how it turned out!

Ingredients

Base:

2 cups cooked sushi rice

Protein & Veggies:

8 oz imitation crab or real crab, cut into small pieces
1 avocado chopped
1/2 English cucumber thinly sliced
1 oz seaweed sheets nori, cut into thin strips

Spicy Sauce:

1/4 cup mayonnaise
1 tsp sriracha sauce adjust to taste
1 tsp soy sauce
1/4 tsp roasted sesame oil
Sushi Rice Seasoning optional but recommended:
2 tbsp rice vinegar
2 tsp sugar
Pinch of salt

Instructions

Cook the Rice: Prepare sushi rice according to package directions. For best results, rinse thoroughly before cooking.
Season the Rice: While the rice is still warm, mix in the rice vinegar, sugar, and salt mixture. Fold gently with a wooden spoon or rice paddle to keep it fluffy.
Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, and sesame oil. Chill in the fridge to let the flavors blend.
Assemble the Bowl: Start with a bed of sushi rice in each bowl. Top with crab, avocado, cucumber, and strips of nori.
Drizzle & Serve: Finish with a generous drizzle of spicy mayo. Add sesame seeds or green onions if desired, and enjoy!

Notes

Feel free to swap in tuna, shrimp, or tofu for the crab.
This bowl is best fresh, but components can be prepped ahead and stored separately.
Want more heat? Add extra sriracha or even a sprinkle of chili flakes!