A Note on This Recipe
A California roll without the rolling — deconstructed into a bowl so you can skip the sushi-rolling skill and still get the same flavor.
Normally, a California roll needs nothing more than soy sauce and wasabi on the side. But pulled apart into a bowl, the crab, avocado, and cucumber need something to actually bring them together. That’s why this recipe exists: a wasabi mayo sauce that does the binding. Swapping in a seaweed snack instead of a full sheet keeps things simple while adding a satisfying crunch on the side.
About the Ingredients
Rice Base: Sushi rice or any short-grain glutinous rice works for that sticky, cohesive bite. Medium-grain Calrose rice is a decent alternative.
Crab Meat: Freshly cooked crab meat is ideal, but canned crab meat or imitation crab both hold up well. No crab on hand? Swap in leftover cocktail shrimp or smoked salmon for a different take.
Avocado: Ripeness is non-negotiable — a creamy, well-ripened avocado is what gives the bowl its richness.
Cucumber: Mini or Persian cucumber works best for their thin skin, crunch, and flavor.
How to Make It
Prepare the Ingredients
Shred or crumble the crab meat. Dice the cucumber and avocado into small, even pieces — finer than you’d think. A more delicate, small dice lets every bite pick up rice, sauce, and toppings together, rather than eating each ingredient separately.
Make the Sauce
In a small bowl, combine 3 tbsp mayonnaise, 1 tbsp soy sauce, ½ tsp wasabi, 1 tsp honey, and 1 tsp lemon juice. Mix until smooth. Makes 1 generous serving, with a little extra for those who like it saucier.
Season the Rice
Scoop about 1 cup of lukewarm rice into a bowl. Add ½ tsp vinegar and a pinch each of sugar and salt, then stir quickly to coat the rice evenly without mashing it. If available, sprinkle seaweed-based furikake on top for extra umami.
Assemble the Bowl
Arrange the crab meat, avocado, and cucumber over the rice. Drizzle the wasabi mayo sauce on top. Serve with a seaweed snack and extra soy sauce and wasabi on the side for dipping.
If you’d rather eat it handheld, try assembling it onigirazu-style instead, still a lot easier than rolling sushi.
Ingredients
- Crab meat freshly cooked, canned, or imitation
- Ripe avocado
- Mini cucumber or Persian cucumber
- 1 cup cooked sushi rice
- ½ tsp vinegar
- Pinch of sugar
- Pinch of salt
- 3 tbsp mayonnaise
- 1 tbsp soy sauce
- ½ tsp wasabi
- 1 tsp honey
- 1 tsp lemon juice
- Seaweed snack
- Soy sauce with wasabi for dipping
Instructions
- Shred or crumble the crab meat. Dice the cucumber and avocado into small, even pieces for the best bite.
- In a small bowl, combine the mayonnaise, soy sauce, wasabi, honey, and lemon juice. Mix until smooth.
- Add the vinegar, sugar, and salt to the warm rice. Stir quickly to coat evenly without mashing the rice. Sprinkle with furikake, if using.
- Arrange the crab, avocado, and cucumber over the rice. Drizzle with the wasabi mayo sauce.
- Serve with a seaweed snack and extra soy sauce and wasabi on the side for dipping.
Watch the Recipe
Notes
- Dice the toppings on the smaller side — a finer cut helps every bite pick up rice, sauce, and toppings together.
- No crab on hand? Leftover cocktail shrimp or smoked salmon makes a different but still delicious version.
- This sauce is generous for one bowl, so use as much or as little as you like.
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