California roll sushi bowl
10
Points®
Total time: 11 min • Prep: 10 min • Cook: 1 min • Serves: 2 • Difficulty: Easy
This easy lunch or dinner captures the flavours of the popular sushi roll—but with no rolling required. Brown brown rice gets topped with all the elements of the sushi classic: cucumber, carrots, avocado, and crab, with a finishing drizzle of sriracha mayo (you can sub wasabi for sriracha). We opt for convenient canned lump crabmeat, but you can use fresh crab meat or surimi (imitation crab) if you prefer.
Ingredients
Low-fat mayonnaise
1½ tbs
Sriracha sauce
1 tsp
Brown rice microwave packet
1 packet(s), (1 x 250g pkt)
Reduced salt soy sauce
2 tsp
Lebanese cucumber
1 cup(s), halved and thinly sliced
Carrot(s)
⅔ cup(s), grated, (80g)
Avocado
1 small, sliced lengthways
Ready-to-eat crab meat
1½ cup(s), (185g)
Dried nori seeweed
½ sheet(s), crumbled
Instructions
1
Mix mayonnaise, sriracha and 1 teaspoon water in a small bowl until combined. Set aside.
2
Warm rice and divide evenly between 2 serving bowls. Drizzle evenly with soy sauce. Divide cucumber, carrot, avocado and crab between both bowls. Drizzle with sriracha dressing and sprinkle with seaweed. Serve.
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