California Roll Sushi Bowls Recipes

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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 SUSHI BOWLS



California Sushi Bowls image

California Sushi Bowls are so easy to make & taste amazing. Enjoy tender crab, tangy sushi rice & fresh veggies in this light, flavorful dish.

Provided by Dina

Categories     Appetizer     Main Course

Time 23m

Number Of Ingredients 12

1 1/2 cups dry Calrose Sushi Rice
2 cups water
1/4 cup seasoned rice vinegar (Marukan)
1/4 cup Japanese mayonnaise
2 teaspoons sriracha
8 oz imitation crab chopped into small pieces
1/2 cup diced English cucumber
1-2 nori sheets (chopped or crumbled into small pieces (add more if you'd like))
1 large avocado (peeled and sliced)
Black and toasted sesame seeds (for garnish)
1/4 cup low-sodium soy sauce (for serving)
Nori Furikake

Steps:

  • Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
  • Once the rice is cooked transfer it to a rimmed baking sheet.
  • Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.
  • Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.
  • Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).
  • Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.

Nutrition Facts : Calories 402 kcal, Carbohydrate 73 g, Protein 10 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 1007 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

CALIFORNIA ROLL SUSHI BOWLS GIVE YOU ALL YOUR FAVORITE FLAVORS WITH NO ROLLING REQUIRED



California Roll Sushi Bowls Give You All Your Favorite Flavors With No Rolling Required image

California Sushi Roll Bowls contain all the ingredients you love in California sushi rolls, but in a bowl filled with flavor and texture!

Provided by Krista Marshall

Categories     Dinner, Lunch

Time 20m

Yield 4

Number Of Ingredients 13

1 lb sushi rice, rinsed and drained well
1 lb flake style imitation crab meat, chopped
1 English cucumber, diced
3 carrots, peeled and grated
1-2 avocados, diced
1 (1.4-oz) package nori sheets
5 tbsp unseasoned rice vinegar, divided use
2 tbsp sugar
½ tsp salt
¼ cup mayo
1 -2 tbsp sriracha
¼ cup soy sauce
sesame seeds

Steps:

  • After rice is rinsed very well and drained, cook according to package directions. Mine was cooked with 2 ½ cups water, brought to a boil, simmered on low for 15 minutes, stirring often. Then covered and allowed to sit off heat for another 15 minutes. While rice cooks, in a small bowl mix 4 tablespoons vinegar, sugar and salt. Microwave for 1-2 minutes until sugar is dissolved. Stir. Allow to cool down a little. When rice is cooked, add vinegar mixture and stir well to coat. In another small bowl combine soy sauce and remaining vinegar. In another small bowl combine mayo and sriracha. When ready to serve, divide rice among 4 bowls. Top with shredded imitation crab, diced cucumber, shredded carrots, and diced avocado. Drizzle each bowl evenly with soy sauce mixture. Drizzle with sriracha mayo. Sprinkle with sesame seeds and broken nori.

Nutrition Facts :

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 SUSHI



California Roll Sushi image

California Roll - it's really good. Serve with soy sauce and wasabi.

Provided by Erin

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 8

Number Of Ingredients 10

1 cup uncooked short-grain white rice
1 cup water
¼ cup rice vinegar
1 tablespoon white sugar
½ cup imitation crabmeat, finely chopped
¼ cup mayonnaise
8 sheets nori (dry seaweed)
2 ½ tablespoons sesame seeds
1 cucumber, cut into thin spears
2 avocados - pitted, peeled, and sliced the long way

Steps:

  • Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  • Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  • Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  • Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  • Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 23.7 g, Cholesterol 4.7 mg, Fat 14.4 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 135 mg, Sugar 3.1 g

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