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California roll bowls

California roll bowls

Nov 28 2020

u

10 mn

Serves 5

I have made sushi bowls, poke bowls, buddha bowls and many more but had never tried this one before. We went for sushis on the last night restaurants were open here before another COVID lockdown and my youngest son told me that California rolls were his favorite and he had 3 of them..... So I thought to myself that I should play around and try to deconstruct it and make an easy lunch around it, and here we go!

Ingredients

  • 1 16oz container of crab meat
  • 5 cups of cooked sushi rice (I ate mine with cauliflower rice)
  • 1 avocado
  • 3-4 small persian cucumbers
  • 2 cups of cooked edamame (I used frozen thawed)
  • 4-6 radishes, thinly sliced
  • 1 pack of toasted seaweed chips
  • 1 bunch of roughly chopped kale with miso dressing (recipe linked below)
  • A couple of Furikake ( Japanese seasoning or simply sesame seeds)
  • Sauce: 2 tbsp of sriracha, 1/4 cup of mayonnaise, 2 tsp of rice vinegar, 1 tsp of sesame oil

Directions

I bought my sushi rice already cooked and seasoned from Wholefoods, because it makes this meal so much simpler and faster. If you want to make it yourself, go for tit, it is no that hard especially if you have a rice cooker.

I usually do the kind of meal family style, so everyone can add more or less of what they like. My bowl is miso dressing kale salad, topped with a bit of cauliflower rice, 2-3 tbsp of edamame,  a couple of sliced cucumbers, 2 generous tbsp of crab meat. I drizzle the aioli sriracha, add some sliced radishes, avocado cubes and a sprinkle of Furikake with 2 seaweed chips on the side.

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