Photo of California Roll Sushi Bowl by WW

California Roll Sushi Bowl

2 - 9
PersonalPoints™ per serving
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. Whole-grain 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 crabmeat or surimi (imitation crab) if you prefer.

Ingredients

Light mayonnaise

2 tbsp(s)

Sriracha hot sauce

1 tsp(s)

Cooked long grain brown rice

1 cup(s)

Low sodium soy sauce

2 tsp(s)

Cucumber(s)

1 cup(s), siced into half moons

Uncooked carrot(s)

cup(s), shredded

Avocado

1 small, pitted and sliced

Canned crabmeat

6 oz, lump variety, drained

Nori seaweed

½ sheet(s), crumbled or chopped

Instructions

  1. In a small bowl, stir together mayonnaise, sriracha and 1 tsp water; set aside.
  2. Warm the rice and divide it evenly between 2 shallow bowls and drizzle evenly with the soy sauce. Divide the cucumber, carrots, avocado and crab between the bowls. Drizzle the sauce evenly over the bowls; top with seaweed.
  3. Serving size: 1 bowl.