California Roll Bowl - Bravabod
Recipes

California Roll Bowl

Valentina

Perhaps the most ubiquitous sushi dish in America, California Rolls are an easy introduction to Japanese flavors. In this deconstructed version, all the elements of traditional California Rolls come together in a rustic, delicious bowl. Creamy avocado, crunchy cucumbers, tangy sushi rice, and the centerpiece - fresh crabmeat. All under a tower of salty nori seaweed and generous drizzle of Spicy Mayo Sauce. No rolling required or sushi mats needed. Remember: the quality of your crab will really shine through here, so aim to get the freshest available. Dungeness crab or jumbo lump crabmeat are ideal, but cooked shrimp is also a good substitute.   

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1/2 pound fresh cooked crabmeat
  • 1/2 large head of romaine, chopped
  • 2 cups cooked sushi rice (Note 1)
  • 1 avocado, sliced
  • 1/2 cucumber, sliced
  • 3 large sheets nori seaweed, cut into strips with kitchen shears Spicy Mayo Sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons sriracha or preferred hot sauce (adjust to taste)
  • 3/4 teaspoon ginger powder
  • 1/2 teaspoon garlic powder Toppings (Optional)
  • coconut aminos
  • sesame seeds

Instructions
  1. Step 1: Cook the sushi rice if you have not done so yet. Chop the lettuce into bite-sized pieces. Then slice the avocado, cucumber, and seaweed sheets.
  2. Step 2: Combine all Spicy Mayo Sauce ingredients in a small bowl until smooth. Store in refrigerator.
  3. Step 3: Portion the rice into bowls or plates. Top each bowl evenly with the romaine, avocado, cucumber, seaweed, and crabmeat. Drizzle with the sauce and any optional toppings.
  4. Serve: Enjoy chilled or at room temperature.

Recipe Notes

Note 1: To make about 2 cups of sushi rice: Cook 1 cup of sushi rice according to package directions (it will usually say that it is specifically for sushi directly on the front of the package). While the rice is cooking, in a small pot, heat 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt together over medium heat until the sugar dissolves. When the rice has finished cooking, pour the vinegar solution over the hot rice and stir to combine. Allow to cool fully before using.

Nutrition

Perhaps the most ubiquitous sushi dish in America, California Rolls are an easy introduction to Japanese flavors. In this deconstructed version, all the elements of traditional California Rolls come together in a rustic, delicious bowl. Creamy avocado, crunchy cucumbers, cauliflower rice, and the centerpiece - fresh crabmeat. All under a tower of salty nori seaweed and generous drizzle of Spicy Mayo Sauce. No rolling required or sushi mats needed. Remember: the quality of your crab will really shine through here, so aim to get the freshest available. Dungeness crab or jumbo lump crabmeat are ideal, but cooked shrimp is also a good substitute.   

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1/2 pound fresh cooked crabmeat
  • 1/2 large head of romaine, chopped
  • 1 avocado, sliced
  • 1/2 cucumber, sliced
  • 3 large sheets nori seaweed, cut into strips with kitchen shears
  • 3 1/2 cups cauliflower rice
  • 1/4 teaspoon salt Spicy Mayo Sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons sriracha or preferred hot sauce (adjust to taste)
  • 3/4 teaspoon ginger powder
  • 1/2 teaspoon garlic powder Toppings (Optional)
  • coconut aminos
  • sesame seeds

Instructions
  1. Step 1: To make the cauliflower rice, preheat the oven to 410°F. Spread the riced cauliflower and .25 teaspoon of salt on a large baking sheet and roast it for 10 minutes. Allow to cool.
  2. Step 2: Combine all Spicy Mayo Sauce ingredients in a small bowl until smooth. Store in refrigerator.
  3. Step 3: Portion the rice into bowls or plates. Top each bowl evenly with the romaine, avocado, cucumber, seaweed, and crabmeat. Drizzle with the sauce and any optional toppings.
  4. Serve: Enjoy chilled or at room temperature.
Nutrition

Perhaps the most ubiquitous sushi dish in America, California Rolls are an easy introduction to Japanese flavors. In this deconstructed version, the elements of traditional California Rolls come together in a rustic, delicious bowl. Creamy avocado, crunchy cucumbers, tangy sushi rice, and the centerpiece - jackfruit. All under a tower of salty nori seaweed and generous drizzle of Spicy Mayo Sauce. No rolling required or sushi mats needed. Rather than imitation crabmeat, this dish uses shredded jackfruit tossed in the creamy and spicy sauce.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1 (20 ounce) can green or young jackfruit, packed in water or brine
  • 1/2 large head of romaine, chopped
  • 2 cups cooked sushi rice (Note 1)
  • 1 avocado, sliced
  • 1/2 cucumber, sliced
  • 3 large sheets nori seaweed, cut into strips with kitchen shears
  • 1 teaspoon nori flakes (optional) Spicy Mayo Sauce
  • 3 tablespoons vegan mayonnaise
  • 1 1/2 tablespoon rice vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons sriracha or preferred hot sauce (adjust to taste)
  • 3/4 teaspoon ginger powder
  • 1/2 teaspoon garlic powder Toppings (Optional)
  • coconut aminos
  • sesame seeds

Instructions
  1. Step 1: Cook the sushi rice if you have not done so yet. Chop the lettuce into bite-sized pieces. Then slice the avocado, cucumber, and seaweed sheets.
  2. Step 2: Combine all Spicy Mayo Sauce ingredients in a small bowl until smooth. Store in refrigerator.
  3. Step 3: Drain and rinse the jackfruit very well. Once rinsed, gently squeeze out the excess water by hand or with a cheesecloth. Discard any seeds and/or hard pieces on the jackfruit. Chop the remaining jackfruit into long strips. Place in a small bowl, along with the optional nori flakes. Add a few tablespoons of the spicy mayo sauce to the bowl, and mix everything together to reach a slightly creamy consistency. Set aside.
  4. Step 4: Portion the rice into bowls. Top each bowl with the romaine, avocado, cucumber, seaweed, and seasoned jackfruit. Drizzle with the sauce and optional toppings.
  5. Serve: Enjoy chilled or at room temperature with chopsticks.

Recipe Notes

Note 1: To make about 2 cups of sushi rice: Cook 1 cup of sushi rice according to package directions (it will usually say that it is specifically for sushi directly on the front of the package). While the rice is cooking, in a small pot, heat 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt together over medium heat until the sugar dissolves. When the rice has finished cooking, pour the vinegar solution over the hot rice and stir to combine. Allow to cool fully before using.

Nutrition

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California Roll Bowl

PT25M 1/2 pound fresh cooked crabmeat 1/2 large head of romaine, chopped 2 cups cooked sushi rice (Note 1) 1 avocado, sliced 1/2 cucumber, sliced 3 large sheets nori seaweed, cut into strips with kitchen shears 3 tablespoons mayonnaise 1 1/2 tablespoons rice vinegar 1 tablespoon coconut aminos 1 tablespoon sesame oil 1 tablespoon olive oil 1 1/2 teaspoons sriracha or preferred hot sauce (adjust to taste) 3/4 teaspoon ginger powder 1/2 teaspoon garlic powder coconut aminos sesame seeds Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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