Slacker Sushi Bowls

California Rolls deconstructed - all the ingredients, but served in a bowl, without the rolling. But just as yummy!

by Amy on May 22, 2012 · 60 comments

Some things about my kids just make perfect sense. Like how they were both early talkers, not shy, athletic, and high…HIGH…energy. That apple really doesn’t fall from the tree. And how Haley dotes on her little bro, like he’s a doll, and how Trevor is more independent, second kid and all. 

But when Haley, who’s a parent’s dream come true as far as food goes, gets completely excited at the thought of going to McDonald’s, I can’t find the logic. And Trevor, who’s…well…not a dream come true in the food department, requests sushi if given the opportunity to eat out, I feel like taking his temperature.

I embrace it, though. Of course! If this is how I get fish in my boy, then so be it. Unfortunately, our sushi habit is going to eat us out of house and home. So instead, I just bring it to us. Sort of.

California Rolls deconstructed - all the ingredients, but served in a bowl, without the rolling. But just as yummy!

These are basically deconstructed California Rolls, minus the rolling. So if you’re into that sort of thing, you’ll love them. We do!

To make the prep way easier and faster, get your hands on one of these OXO julienne peelers. It’s a gift, I tell ya.

Slacker Sushi Bowls
 
Prep time
Cook time
Total time
 
California Rolls deconstructed - all the ingredients, but served in a bowl, without the rolling!
Ingredients
  • 1 cup uncooked medium grain white rice
  • 4 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 medium carrot, peeled, and cut into matchsticks
  • 1 medium cucumber, peeled, seeded, and cut into matchsticks
  • 6 ounces imitation crab meat, sliced or chopped
  • 1 avocado, cubed
  • 1 square sheet Nori seaweed, crumbled into small pieces
  • 1/2 tablespoon toasted sesame seeds
  • soy sauce and wasabi for serving
Directions
  1. Rinse the rice in a strainer or colander until the water runs clear.
  2. Place the rice and the 1 1/2 cups water in a medium saucepan. Bring to a soft boil, then reduce the heat to low. Cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Transfer it to a large mixing bowl and allow to cool to room temperature.
  3. In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar dissolves.
  4. Pour mixture on the rice and gently stir to combine.
  5. Mix in the carrots, cucumber, and crab.
  6. Scoop into bowls and top with avocado, seaweed, and sesame seeds. Serve with soy sauce and wasabi, if desired.

 

Leave a Comment

{ 60 comments… read them below or add one }

Debbie Jones October 3, 2013 at 10:44 am

I made this for dinner two nights ago. Both hubby and I enjoyed it – it will become a regular in my routine. I used brown rice and chicken and since I didn’t have cucumber on hand – sliced up a zucchini. The vinegar/sugar mixture and a bit of soy sauce were the secret to YUM!

Reply

Amy @Very Culinary October 3, 2013 at 12:49 pm

Hi Debbie – thanks for the comment! Yes, the vinegar/sugar that gets mixed in with the rice is definitely more than a supporting role. I’ve never thought about subbing in chicken…sounds good!

Reply

Kim August 9, 2012 at 6:54 pm

Made this last night for my sushi-loving family and they loved it! Thanks for posting! I made a dressing with soy, sesame oil and wasabi–yum! As always, love your recipes.

Reply

Amy August 9, 2012 at 7:10 pm

Oh YAY!! I’m so glad :D And thanks for stopping back over to let me know.

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Steph J May 24, 2012 at 2:12 pm

That is the coolest gadget! Thanks for the chance to win one! And can I just say, ‘YUM’!! I’m trying this slacker sushi- It has my name on it!

Reply

Jeanne May 24, 2012 at 10:30 am

What a fun way to introduce newcomers to a daytime sushi!
A treat without challenges!

Reply

Julie May 24, 2012 at 5:07 am

like u on fb Julie A Scott Laws

Reply

Julie May 24, 2012 at 5:06 am

Just what I need :) thanks

Reply

Lisa May 23, 2012 at 4:53 pm

Can’t wait to try this recipe!

Reply

Debbie May 23, 2012 at 3:10 pm

I just had to julienne a mango…I wish I had this peeler then.

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