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California Roll Bowls

Oh, how I love a California Roll! But who wants the stress of making the Roll?! Not me! This California Roll Bowl will scream sushi with way less work.

Do you ever just crave a California Sushi Roll? I know I sure do! I’ll be honest with you; I don’t have the equipment to make sushi rolls or the patients. Never fear this easy recipe is here. When you crave a California Roll and need to save money, this California Roll Bowl will hit the spot!

Since I don’t have the patience to actually roll sushi and don’t always want to pay high prices to eat out, this California Roll Bowl has become my answer.

First of all, Riceland Extra Long Grain Rice is super inexpensive and is always a staple in my house. Cucumbers are totally in season right now so you can pick them from your garden or get them super cheap at a farm stand. Avocados are must any time of year as well as some matchstick carrots in the produce section of your grocery store. Flake crab meat is less than $3 and all the other ingredients are regular staples in my pantry or fridge.

These amazingly delicious California Roll Bowls are super easy to make and take no time. If you know you will be short on time, make your rice ahead. Riceland rice is so easy! It only takes 15 minutes to cook. Once your rice is ready the rest of the ingredients come together super-fast.

Starting with prepared rice is the way I always tackle this dish. I cook rice for dinner the night before and make enough extra for this dish the next day. The only thing left is to mix up your sauces and chop very few veggies. I would recommend waiting till you are assembling your bowls to dice the avocado.

California Roll Bowls


  • 3 cups cooked Riceland Extra Long Rice
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¼ cup mayonnaise
  • 1 ½ tablespoons sriracha
  • ¼ cup soy sauce
  • 8-ounce imitation flake crab
  • 1 ½ cups cucumber, diced
  • ¾ cups roughly chopped matchstick carrots
  • 1 large avocado, diced
  • Sesame seeds for garnish


In a small saucepan combine the vinegar, sugar, and salt. Heat over medium heat and whisk until sugar has dissolved. Remove from heat and pour over rice, toss to evenly coat. In a small mixing bowl, mix mayo and sriracha. Set aside. In a large mixing bowl gently toss together crab, cucumber, carrots, and avocado. Assemble the bowls with rice and top with crab mixture. Top each serving with soy sauce, sriracha mixture, and sesame seeds. Eat and Enjoy!

Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com