Best 5 California Roll In A Bowl Recipes

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**California Roll in a Bowl: A Flavorful Fusion of Fresh and Healthy Ingredients**

Indulge in the vibrant flavors of California cuisine with our tantalizing California roll in a bowl. This innovative dish combines the classic elements of a California roll, such as succulent crab, creamy avocado, and crisp cucumber, into a delightful and nutritious bowl format. With a variety of recipes to choose from, including options for both traditional and vegan sushi lovers, this versatile dish is perfect for a quick and easy lunch or a satisfying dinner. Whether you're a sushi enthusiast or simply seeking a healthy and flavorful meal, our California roll in a bowl will surely satisfy your cravings.

Here are our top 5 tried and tested recipes!

CALIFORNIA ROLL SUSHI BOWLS



California Roll Sushi Bowls image

All the flavors of the traditional California Roll in a simplified deconstructed version! Seasoned sushi recipe is layered together with crab, nori, fresh veggies and sriracha mayo for one crave-able bowl you'll want to make again and again!

Provided by Jaclyn

Categories     Main Course

Time 40m

Number Of Ingredients 14

2 cups dry California Calrose Sushi Rice
5 Tbsp rice vinegar (, divided)
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup light mayonnaise (or regular mayonnaise)
1 1/2 Tbsp sriracha
1/4 cup low-sodium soy sauce
10 oz imitation crab or lump crabmeat (, torn or chopped into small bite size pieces)
1 1/2 cups diced English cucumber
3/4 cup roughly chopped matchstick carrots
1 nori sheet (, chopped or crumbled into small pieces (add more if you'd like))
1 1/2 Tbsp chopped pickled sushi ginger
1 large avocado (, peeled and diced)
Black and toasted sesame seeds (, for garnish)

Steps:

  • Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained).
  • Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 10 minutes.
  • Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
  • In a small mixing bowl whisk together mayonnaise with sriracha. Transfer to a sandwich size resealable bag. Set aside.
  • Separately in a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside.
  • In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado OR keep it separate and just divide chopped ingredients into sections over a rice layer in serving bowls.
  • Divide prepared rice among 4 or 5 bowls. Top with crab mixture.
  • Spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag and drizzle sriracha mayo over each serving. Serve shortly after preparing (the avocado will start to brown).

Nutrition Facts : Calories 465 kcal, Carbohydrate 84 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 1185 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

CALIFORNIA ROLL IN A BOWL



California Roll in a Bowl image

Well, not exactly a California Roll, but a good sub if you have a hankering. Double the dressing should you like more. Sub the crab/shrimp with blackened salmon...yum!

Provided by gailanng

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup brown rice (1/2 c dry) or 1 cup jasmine rice, cooked (1/2 c dry)
1 head butter or 1 head romaine lettuce, chopped
8 ounces imitation crabmeat or 8 ounces cooked shrimp, chopped
1 seedless cucumber, thinly sliced (and peeled if not organic)
1 ripe avocado, diced
1 carrot, grated
3 tablespoons pickled ginger, chopped (available in the Asian section of most supermarkets)
3 tablespoons rice wine vinegar
1 tablespoon light soy sauce
wasabi powder (start with 1/2 teaspoon)
1 tablespoon sesame seeds (toasted if want a nuttier flavor)
1 large sheets nori, toasted and broken into small pieces (seaweed)

Steps:

  • Combine all ingredients for dressing in a small bowl and whisk ingredients together.
  • Divide clean, dry and chopped lettuce among four large bowls. Top with rice, crab meat, avocado, cucumber, carrot and ginger. Drizzle dressing over salads, then top with sesame seeds and nori. Serve immediately.

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY



Crunchy California Roll Sushi Bowl Recipe by Tasty image

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Provided by Katie Aubin

Categories     Dinner

Time 40m

Yield 2 servings

Number Of Ingredients 18

2 cups water
1 teaspoon kosher salt, plus more to taste
1 cup sushi rice, rinsed until the water runs clear
1 tablespoon sugar
¼ cup rice vinegar
1 tablespoon canola oil
⅓ cup panko breadcrumbs
½ teaspoon pepper, plus more to taste
¼ cup mayonnaise
1 tablespoon siracha
16 oz crab, 2 cans, drained
1 persian cucumber, thinly sliced
4 radishes, thinly sliced
2 tablespoons nori, thinly sliced
1 bunch scallion, thinly sliced on the bias
1 tablespoon sesame seed
2 tablespoons pickled ginger
1 avocado, diced

Steps:

  • In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
  • In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  • Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  • Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
  • In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  • To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
  • Enjoy!

Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams

CALIFORNIA ROLL RICE NOODLE BOWL



California Roll Rice Noodle Bowl image

We're turning America's favorite sushi roll into a bowl, but instead of sushi rice, we're using rice noodles. Unlike actual California rolls, this cold, refreshing, delicious dish requires no skill or experience. Plus, we can use this exact same method to turn any of our other favorite sushi rolls into a rice noodle bowl.

Provided by Chef John

Categories     Noodle Bowl Recipes

Time 1h25m

Yield 2

Number Of Ingredients 18

⅔ cup mayonnaise
1 tablespoon seasoned rice vinegar
1 teaspoon Dijon mustard
½ teaspoon Sriracha
6 ounces imitation crabmeat, chopped
¼ cup sliced green onions
½ teaspoon wasabi paste, or to taste
2 tablespoons prepared mayo dressing base
4 ounces dried rice noodles
1 avocado - peeled, pitted, and cubed
½ cup sliced English cucumber
2 tablespoons furikake (Japanese nori seasoning), or to taste
1 teaspoon sliced green onions, or to taste
2 tablespoons prepared mayo dressing base
¼ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
½ teaspoon wasabi paste, or to taste

Steps:

  • Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
  • Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
  • Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
  • Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
  • Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
  • Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

Nutrition Facts : Calories 1130.6 calories, Carbohydrate 97.7 g, Cholesterol 44.8 mg, Fat 76.7 g, Fiber 8.6 g, Protein 12.3 g, SaturatedFat 11.3 g, Sodium 3509.7 mg

CALIFORNIA ROLL BOWL



California Roll Bowl image

Starting with fresh ingredients like avocado and cucumber, this take on a poke bowl is simple to execute and incredibly tasty. Try this variation on everyone's favorite sushi roll, deconstructed, with all the great taste of a California roll.

Provided by Trident Seafoods

Number Of Ingredients 8

Ingredients
5 cups Cooked Rice, kept warm
1/4 cup Seasoned Rice Vinegar
1 English Cucumber, Chopped
1 Avocado, peeled, pitted and chopped
2 Packages (8 oz. each) Crab Delights® Flake or Chunk, chopped
Toasted Sesame Seeds
Optional: Nori Flakes, Pickled Ginger, Wasabi and Soy Sauce

Steps:

  • Toss rice with vinegar and divide between 4 serving bowls. Top with cucumber, avocado and Crab Delights® and sprinkle with sesame seeds. Serve with Sriracha mayonnaise.
  • (Optional) Sprinkle with nori flake, add pickled ginger, wasabi, and soy sauce on the side for additional flavor.

Tips:

  • Use high-quality ingredients for the best flavor. Look for sushi-grade fish, fresh vegetables, and ripe avocado.
  • Cut the fish and vegetables into small pieces so that they are easy to eat with a spoon.
  • Season the rice vinegar mixture to taste. You may need to add more sugar or salt depending on your personal preference.
  • If you don't have a sushi mat, you can use a rolling pin to roll the rice and seaweed together.
  • Top the bowl with your favorite toppings, such as avocado, cucumber, and tobiko (flying fish roe).

Conclusion:

California roll in a bowl is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover rice and vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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