California Bowl Recipes

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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 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 BOWL



California Bowl image

Like California rolls but don't want seaweed? Not too skilled at rolling your own sushi? Try this easy and flexible recipe. You can easily add or subtract whichever sushi ingredients you like to make your favorite flavor. Enjoy!

Provided by TerribleCook1017

Categories     Crab

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup white rice, uncooked
3 king crab legs, average size
1/2 avocado
1 carrot
1/2 cucumber
soy sauce
pickled ginger
toasted sesame seeds

Steps:

  • Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature.
  • Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces.
  • Press rice into two bowls. Pressed rice should have a dip in the middle.
  • Add crab, avocado, carrot and cucumber into the dip in the rice.
  • Drizzle with soy sauce. Top with ginger and sesame seeds.

Nutrition Facts : Calories 641.4, Fat 11.1, SaturatedFat 1.5, Cholesterol 106.5, Sodium 2187.3, Carbohydrate 85.5, Fiber 7.2, Sugar 3, Protein 47

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