California Bowl Recipes

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY

Steps:

• In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
• In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
• Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
• Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
• In a small bowl, stir together the mayonnaise and Sriracha until smooth.
• To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
• Enjoy!

CALIFORNIA ROLL SUSHI BOWLS

Steps:

• Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained).
• Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 10 minutes.
• Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
• In a small mixing bowl whisk together mayonnaise with sriracha. Transfer to a sandwich size resealable bag. Set aside.
• Separately in a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside.
• In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado OR keep it separate and just divide chopped ingredients into sections over a rice layer in serving bowls.
• Divide prepared rice among 4 or 5 bowls. Top with crab mixture.
• Spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag and drizzle sriracha mayo over each serving. Serve shortly after preparing (the avocado will start to brown).

CALIFORNIA SALAD BOWL

Steps:

• In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
• In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.

CALIFORNIA ROLL BOWL

Steps:

• Toss rice with vinegar and divide between 4 serving bowls. Top with cucumber, avocado and Crab Delights® and sprinkle with sesame seeds. Serve with Sriracha mayonnaise.
• (Optional) Sprinkle with nori flake, add pickled ginger, wasabi, and soy sauce on the side for additional flavor.

CALIFORNIA SUSHI BOWLS

Steps:

• Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
• Once the rice is cooked transfer it to a rimmed baking sheet.
• Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.
• Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.
• Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).
• Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.

CALIFORNIA ROLL IN A BOWL

Steps:

• Combine all ingredients for dressing in a small bowl and whisk ingredients together.
• Divide clean, dry and chopped lettuce among four large bowls. Top with rice, crab meat, avocado, cucumber, carrot and ginger. Drizzle dressing over salads, then top with sesame seeds and nori. Serve immediately.

CALIFORNIA BOWL

Steps:

• Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature.
• Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces.
• Press rice into two bowls. Pressed rice should have a dip in the middle.
• Add crab, avocado, carrot and cucumber into the dip in the rice.
• Drizzle with soy sauce. Top with ginger and sesame seeds.

CALIFORNIA ROLL BOWLS

Steps:

• In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
• Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
• Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.