California Roll Sushi Bowl
9
Points®
Total time: 11 min • Prep: 10 min • Cook: 1 min • Serves: 2 • Difficulty: Easy
This easy lunch or dinner captures the flavors 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
Sriracha hot sauce
1 tsp
Cooked long grain brown rice
1⅓ cup(s)
Low sodium soy sauce
2 tsp
Cucumber
1 cup(s), sliced into half moons
Shredded carrots
⅔ cup(s)
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 the 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 the seaweed.
3
Serving size: 1 bowl
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