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You don’t have to be a sushi-rolling master to enjoy the flavors of a California Roll! Skip all that nonsense and make this California Roll Sushi Bowl for your next west coast trip! It’s a lot easier and just as good!
Ingredients:
½ cup soy sauce
¼ cup sugar
2 tablespoons rice vinegar
4 cups cooked white rice – since you’re not rolling it, it’s not necessary to have sushi rice)
1 cup imitation crab, chopped
1 cucumber, peeled, seeded, and chopped
½ of a small lemon, minced
2 tablespoons chopped pickled ginger
1 avocado, chopped
1 nori sheet, crumbled
Sesame seeds
Directions:
Step 1: In a small sauce pan, combine the soy sauce, sugar, and rice vinegar, and warm over medium heat.
Step 2: Bring to a boil, whisking constantly, and reduce to a simmer. Continue to whisk until you get a thick syrup-like consistency. This stuff burns easily so that’s why it’s important to whisk constantly!
Step 3: Remove from heat and set aside to cool.
Step 4: In a large bowl, combine the rice, imitation crab, cucumber, lemon, pickled ginger, avocado, and crumbled nori sheet. Toss to blend.
Step 5: Separate into bowls and top with sesame seeds and the cooled sauce you made in the beginning.
Crab is the typical ingredient you’ll find in a California Roll but you can play around with this until you have what you like! Some other great additions are cooked shrimp, salmon, or tuna. You can get raw fish if you want, but please make sure that you get fresh sushi-grade fish to ensure you’re not going to end up sick. You can usually find this kind of fish and other necessary ingredients at Japanese markets if you have one in the area, or you can find them online. Make sure that if you buy online that it is a reputable source such as Catalina Offshore Products. The fish in the supermarket or from a fishmonger may have parasites. These parasites are killed when you cook the fish but can make you horribly sick if they’re not cooked out. Only a trained professional knows how to properly identify if fish meat has parasites. This is what makes the difference between fish and sushi-grade fish.
