Step 1: Rinse your sushi rice thoroughly under cold running water until the water is clear. This removes excess starch, ensuring your rice isn't too gummy.
Step 2: Combine the rinsed rice with 2 1/2 cups of water in a medium saucepan. Bring it to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 18-20 minutes, or until the rice is tender and all the water has been absorbed. Remove the pot from the heat and let it steam, still covered, for another 10 minutes.
Step 3: In a small, microwave-safe bowl, whisk together the rice vinegar, sugar, and salt. Microwave this mixture for about 30 seconds, or until the sugar and salt are completely dissolved.
Step 4: Transfer the warm, cooked rice to a large mixing bowl. Gently fold in the vinegar mixture, ensuring every grain of rice is coated. Allow the rice to cool to room temperature before moving on to assembly.
Step 5: Divide the seasoned sushi rice evenly among your individual serving bowls. Artfully arrange the shredded crab meat, thin avocado slices, crisp cucumber, and chopped green onions over the rice.
Step 6: If you enjoy an extra layer of umami and texture, add a spoonful of seaweed salad to each bowl.
Step 7: Generously drizzle spicy mayo sauce over the top of each bowl. Feel free to be liberal with it, as it adds a wonderful creamy, spicy kick.
Step 8: Finish your bowls with a sprinkle of sesame seeds for a subtle nutty crunch. Serve immediately and savor your fresh and flavorful California Roll Sushi Bowls!