California Roll Sushi Bowl

Method9 steps · about 10 min

1. 1

   Step 1: Have one batch of already cooked, seasoned sushi rice ready, cooled until lukewarm rather than hot. The linked source batch makes about 700 g; the separate rice cooking and seasoning are completed before this bowl assembly begins.

   Uses 1 batch already cooked and seasoned sushi rice (about 700 g from the linked source formula)

2. 2

   Step 2: Whisk all 1 tablespoon soy sauce, 1 teaspoon rice vinegar and ½ teaspoon wasabi until smooth. Have the toppings ready as listed; leave the avocado until the following shaping steps.

   Uses 1 tablespoon soy sauce · 1 teaspoon rice vinegar · 1/2 teaspoon wasabi

   
3. 3

   Step 3: Divide all the prepared sushi rice between two large bowls. Divide all 2 teaspoons toasted sesame seeds and the strips from ½ sheet nori over the rice.

   Uses Ready lukewarm seasoned sushi rice · 2 teaspoons toasted sesame seeds · ½ sheet nori, cut into thin strips

   
4. 4

   Step 4: Halve the avocado (1), remove its pit and peel both halves. Trim about ¼ inch from the stem end as needed for shaping; keep both prepared halves for the two bowls.

   Uses 1 avocado

5. 5

   Step 5: Take ONE peeled avocado half. Slice it about 1/16 inch thick and gently splay those slices into a long line, keeping the other half for the second bowl.

   Uses First peeled avocado half

   
6. 6

   Step 6: Roll the line of slices from the first avocado half into a tight spiral, working from one end towards the other to make the first rose.

   Uses Splayed slices from first avocado half

   
7. 7

   Step 7: Place this first avocado spiral on one prepared rice bowl and gently spread the outer slices to open its petals. Repeat the slicing and rolling in steps 5–6 with the reserved second avocado half, placing that rose on the second rice bowl.

   Uses First avocado spiral · Reserved second peeled avocado half · Two rice bowls with sesame and nori

8. 8

   Step 8: Divide all the julienned cucumber (1) and 180 g ready cooked crab between the two avocado-topped bowls. Add optional green shiso and daikon sprouts as desired.

   Uses Two sushi rice bowls with avocado roses · 1 cucumber, julienned · 180 g cooked, picked crab meat (such as king crab legs) · Green shiso (optional) · Daikon sprouts (optional)

9. 9

   Step 9: If desired, divide the optional 2 tablespoons tobiko between the two bowls and finish with citrus zest to taste. Serve with the prepared soy-vinegar-wasabi sauce, spooning it over the bowls to taste.

   Uses Two crab-avocado-cucumber sushi bowls · 2 tablespoons tobiko (optional) · Citrus zest (optional) · Prepared soy-vinegar-wasabi sauce