California Roll In A Bowl Recipes

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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.

CALIFORNIA ROLL BOWLS



California Roll Bowls image

This dish is a deconstructed version of the California roll, which typically includes crab (real or imitation), cucumber and avocado. Ree skips the avocado and doubles down on crunch with shredded carrots and canned fried onions. She tops it all with pickled ginger, sesame seeds and seaweed snacks, which are a nod to the nori seaweed found in many rolls.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14

1/3 cup mayonnaise
1 to 2 tablespoons sriracha
2 teaspoons soy sauce, plus more for serving
Drizzle sesame oil
4 teaspoons rice vinegar
8 ounces imitation crab, shredded
One 8.8-ounce microwave bag sticky rice, cooked and cooled
1 mini English cucumber, sliced into rounds
1/2 cup shredded carrot
One .35-ounce package seaweed snacks
1/4 cup packaged fried onions
2 heaping tablespoons pickled ginger
1 tablespoon sesame seeds
1 scallion, sliced thin

Steps:

  • In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
  • Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
  • Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.

CALIFORNIA ROLL



California Roll image

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.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h50m

Yield 5

Number Of Ingredients 14

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound cooked crab meat, drained of excess liquid and shredded
1 tablespoon mayonnaise
5 sheets nori (dry seaweed)
1 avocado, sliced
¼ cup red caviar, such as tobiko
1 English cucumber, seeded and sliced into strips
2 tablespoons drained pickled ginger, for garnish
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste

Steps:

  • Wrap a sushi rolling mat completely in plastic wrap and set aside.
  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
  • Combine crab meat with mayonnaise in a small bowl.
  • Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Nutrition Facts : Calories 444.5 calories, Carbohydrate 70.3 g, Cholesterol 93.6 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15.3 g, SaturatedFat 1.9 g, Sodium 1237 mg, Sugar 3.1 g

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.

CALIFORNIA ROLL IN A JAR



California Roll in a Jar image

I'm a big sushi fan, but I don't always have time to make those intricate rolls at home. This jar is layered with my favorite California roll ingredients, so I can get the flavor I love without the fuss. -James Schend, Deputy Editor, Taste of Home Magazine

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 cup uncooked sushi rice
1 cup water
1/2 teaspoon salt
1 tablespoon rice vinegar
1 tablespoon sugar
2 medium ripe avocados, peeled and cubed
1 cup lump crabmeat, drained
1 cup chopped cucumber
2 nori sheets, thinly sliced
Optional: Pickled ginger slices, soy sauce and toasted sesame seeds

Steps:

  • Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large saucepan; bring to a boil. Reduce heat; cover. Simmer until water is absorbed and rice is tender, 15-20 minutes. Remove from heat. Let stand 10 minutes. Combine rice vinegar and sugar, stirring until sugar is dissolved. Stir into rice., Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars; layer with half of the avocados, crabmeat, cucumber and nori. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. If desired, serve with optional ingredients.,

Nutrition Facts : Calories 349 calories, Fat 11g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 562mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.

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

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