If you’re craving sushi, this California Roll in a Bowl is a simple way to get your fix!Creamy crab salad is mixed with crunchy cucumber and fresh avocado, all served on top a tangy rice-cauliflower combo. The perfect hearty, no-cook meal or the summer.
sushi FLAVORS at home
I absolutely love sushi. I would eat it all of the time if it wasn’t so expensive. And even though you can get some low-points rolls, I never find that one roll is enough to keep me full. I might enter a sushi restaurant thinking I’ll only get an 8 SP California Roll, but by the time I’ve had salad, miso soup, and maybe even another roll, I’ve gone way outside of my plan.
Solution? I’ll make it at home! Well, between buying all of the ingredients and gadgets needed to make it work and trying to figure out how to roll it all together without making a huge mess, let’s just say it wasn’t my best moment. So I gave up.
That is, until I realized that I didn’t need to roll everything up to make it still taste like sushi. Better yet, if I made it into a bowl, I could add a lot more to bulk it up without piling on the calories and extra points.
Hence, I created this California Roll in a Bowl. The result is a hearty, filling bowl of sushi goodness that requires zero chef skills. You don’t even cook anything!
Not a fan of crab?
Use something else! Honestly, this method works with so many types of seafood. You could replace the crab with salmon, tuna, cooked shrimp, really whatever you want.
Or make it completely vegetarian by adding more veggies to the bowl and drizzling everything with that mayo/sriracha/soy sauce combo. Yum!
Can I make this ahead?
Yes! The crab salad will last at least two days in the refrigerator, as long as you store it in an air-tight container. You can assemble the rest of the bowl (except for the avocado) in your meal-prep container, then top with the crab salad and sliced avocado when you’re ready to eat.
And let me warn you–this makes a HUGE serving. I added a mixture of riced cauliflower and regular rice to bulk it up quite a bit, but you could omit the cauliflower if you don’t like it.
I’ve found that the leftovers don’t do very well in the refrigerator after the bowls are completely assembled. The avocado will turn brown, and the crab salad can make the rice-cauli mix a little mushy. So definitely store the crab salad separately from the rest of the bowl if you want leftovers.
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag.
Print Recipe
California Roll in a Bowl
If you're craving sushi, this California Roll in a Bowl is a simple way to get your fix!Creamy crab salad is mixed with crunchy cucumber and fresh avocado, all served on top a tangy rice-cauliflower combo. The perfect hearty, no-cook meal or the summer.
edamame, shredded carrots, sliced bell pepper, etc.
Instructions
In a small bowl, combine crab salad ingredients. Set aside.
Mix together rice, cauliflower, vinegar, and remaining soy sauce. Place in a bowl and top with all other ingredients.
Serve with extra soy sauce.
Notes
Click hereto determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated using white rice, without optional add-ins listed.
WW Green and Blue SmartPoints: 6 per bowl, without the optional add-ins listed
WW Purple SmartPoints: 4 per bowl if you use BROWN rice, or 6 per bowl with white rice.
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Nutrient-Rich Ingredients: California rolls are packed with a variety of nutrient-rich ingredients. The sushi rice provides a source of energy-rich carbohydrates, while avocado contributes heart-healthy monounsaturated fats.
A California sushi roll is a healthy choice if you don't go with high-calorie dips and sauces, such as mayonnaise. 3.6. Rainbow sushi This is a combination of different types of sushi and presented in one serving.
California roll, a type of inside-out sushi roll (uramaki) in which vinegared rice (rather than nori, an edible seaweed) forms the outside of the roll, usually encompassing cucumber, crab (or imitation crab), and avocado.
If you have leftover sushi, it is best to store it in the refrigerator within two hours of making it. Sushi stored in the refrigerator can last up to two days if it is stored properly. To store sushi in the refrigerator, wrap it tightly in plastic wrap or place it in an airtight container.
If you've made a batch of sushi, but you have some leftovers, and you're wondering if you can eat the sushi the next day — you can. You just need to make sure that you've stored it safely. Any sushi leftovers in your fridge need to be stored in airtight containers to avoid bacterial growth.
General sushi consumption on a weekly basis should be no more than 10 to 15 rolls, according to Health Magazine. This should especially be taken into consideration if the sushi ingredients include tuna, salmon or any raw fish.
Sushi is designed to share, which is why so many sushi catering packages feature platters or sushi “boats.” If you're wondering how to order sushi for a hungry office, a good rule of thumb is roughly one roll (six pieces) per person. This still holds true if you're ordering starters, like salad or miso soup, too.
If, through a perfunctory scroll of five or so restaurants, you notice one wildly outside of the average price of $7, you can rule it out. If the cost of a California roll, and therefore the rest of the food on the menu, is much lower than this average, I have reason to be a bit suspect.
One of the bits and pieces we mentioned above – omega-3 fatty acid – is a great source of blood pressure regulator for your body; there are specific types of fish with a higher concentration of omega-3 fatty acid than the rest of the fish school: tuna, trout and salmon.
Rolls can be wrapped in seaweed sheets, which are a good source of iron, calcium and vitamin A. It is the combination of ingredients that makes sushi healthy. California rolls with real crab meat, a tuna roll (instead of spicy tuna) and vegetable rolls with brown rice are healthier choices.
California Rolls look like an inside-out sushi roll with a layer of rice on the outside and a sheet of nori on the inside, and usually include avocado, imitation crab, cucumber, and sometimes tobiko (flying fish roe).
Tobiko is the tiny, orange, pearl-like stuff you find on sushi rolls. It's actually flying fish roe, which technically makes it a caviar (albeit less expensive than its sturgeon cousin). Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair.
Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll.
Inside-out rolls are also referred to as “Uramaki.” Traditional California rolls contain crab or imitation crab, cucumber and avocado. This tasty dish is a modern take on traditional Japanese rice rolls and can make a very filling meal. The rolls can also be fun to make and serve to guests.
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Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
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