California Roll Bowls

Damn Delicious

Posted by GMC Group

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Enjoy everyone’s favorite sushi roll in a bowl, without any rolling or fuss. And yes, you can easily use leftover rice or quinoa for even quicker prep! Try it with Sriracha Cream Sauce.

PER SERVING: CALORIES 286 FAT 8.7g PROTEIN 14g CARB 34g FIBER 4g CHOL 55mg IRON 3mg SODIUM 711mg CALC 80mg

Serves 4 Prep time: 15 minutes Total time: 15 minutes

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You Will Need (13 things)

  • 2 cup Leftover room temperature white or Brown Rice
  • 2 tbsp Reduced-sodium 
 Soy Sauce
  • 1 tbsp Unseasoned Rice Vinegar
  • 2 tsp Sugar
  • 2 tsp Sesame Oil
  • ¼ tsp Saltines
  • 8 oz Lump Crabmeat , chopped
  • 1 ripe Avocado , pitted, peeled, and diced
  • 1 Cucumber , julienned
  • 1 Carrot , julienned
  • Roasted shredded Seaweed
  • 1 tbsp Sushi-grade orange fish Roe , for garnish, optional
  • 1 tsp Black Sesame Seeds , for garnish

Steps (3 steps, 15 minutes)

  1. 1

    In a large bowl, mix together the rice, soy sauce, vinegar, sugar, sesame oil, and salt.

  2. 2

    Divide the rice among serving bowls. Top each bowl with the crabmeat, avocado, cucumber, and carrot.

  3. 3

    Serve immediately, garnished with the seaweed, roe, and sesame seeds, if desired.