California Roll Sushi Bowls

The speedy sauces require just two or three ingredients, can be mixed in advance, and lend exceptional flavor to these family-friendly sushi bowls.
Yield: 4 servings


  • 3 cups cooked sushi rice* (may substitute short grain brown or white rice, cooked according to package directions)
  • 1 cup diced cucumber
  • 1 avocado, sliced or diced
  • 1 carrot, grated (about 1/2 cup)
  • 8 ounces cooked, peeled & chopped shrimp, salmon or tuna**
  • Soy Drizzle & Spicy Mayo (recipes follow)
  • Optional add-ins: 3-4 thinly sliced radishes; 2 sliced scallions; chopped pickled ginger (about 1 tablespoons per bowl); 1-2 tablespoons toasted sesame seeds, 1 sheet toasted and crumbled nori

Soy Drizzle

  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar

Spicy Mayo

  • 1/4 cup mayonnaise
  • 1-2 teaspoons sriracha (or to taste)
  • 1 teaspoon fresh lime juice


  1. Place 1/4 of the cooked rice (about 3/4 cup) in each of four bowls. Top with the cucumber, avocado, carrot, and seafood. Add any of the optional ingredients, and then drizzle the spicy mayo and soy mixture over top. Stir well before digging in with a fork—or chopsticks if you prefer a challenge and smaller bites!


  • *The rice is best made fresh and can be served warm or at room temperature, according to preference. If it’s more convenient for you to make the rice the day before, transfer the cooled rice to an airtight container, and before covering, place a wet (but not dripping) paper towel directly on the rice. When ready to eat, place a freshly dampened paper towel over the rice and gently reheat in the microwave. This will prevent the rice from drying out and help maintain the fluffy, just-cooked texture.
  • ** Our favorites are steamed shrimp and smoked salmon (like the lox used on bagels—its salty flavor works well in the sushi bowls plus it’s safer than raw salmon yet similar in texture. For a vegetarian option, add 1/4 to 1/2 cup of cooked, shelled edamame per bowl instead of the seafood. Alternatively, a chopped hard-boiled egg could be used. Imitation crabmeat is another good option and typical of California rolls. Check the label if gluten-free, however, as it often contains wheat products. For those who prefer raw tuna or salmon, make sure to purchase sushi grade fish and use promptly.

More recipes at