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California roll sushi bowl

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)

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.