Sushi night at home just got a lot easier with this California Roll in a Bowl recipe. All the fresh and light flavors of a California roll, but in a deconstructed bowl version. Best of all, it can be made in less than 30 minutes and can be made keto, paleo, and even whole30
- Lump crab meat: California rolls are traditionally made with imitation crab meat, but I prefer the real thing. It is delicious both ways. (more crab recipes)
- Furikake: This is Japanese rice seasoning (see note below). If you do not have any on hand, you can use black and white sesame seeds and crumbled dried seaweed snacks instead. (get it here)
- Sushi rice: this is typically a short grain rice that is seasoned with a mixture of vinegar, salt and sugar.
- Dried seaweed snacks or nori: You can use either for this recipe. I used a wasabi flavored dried seaweed snack and sliced it into strips. But you can also use a nori sheet.
- Soy sauce: If you do not eat soy, you can substitute coconut aminos. This is my favorite brand.
Step by step Instructions
How to make a California Roll in a Bowl
- Whisk together the rice vinegar, sugar and salt. Add the cooked rice to a mixing bowl and pour the vinegar mixture over top. Toss to mix.
- Divide the rice between two bowls. Arrange half of the crab, avocado, seaweed, cucumber, and carrots on top of each of the bowls. Alternatively, you can mix up all of the ingredients before placing them on top of the rice.
- Drizzle some Yum Yum sauce over the top and then sprinkle on the furikake.
Serving Suggestions and Substitutions
- Make ahead: This California Roll in a Bowl recipe can definitely be made ahead of time. I would just recommend keeping all of the ingredients separate and then arranging the sushi bowls when you are ready to serve.
- Seafood: Instead of the crab, you can make this California Roll in a Bowl with fresh sushi grade salmon or tuna also. Better yet, use all three.
- Spicy mayo: Instead of using Yum Yum Sauce, you can mix up some sriracha and mayo for a spicy mayo topping. Wasabi mixed with mayo is also a great choice.
- Make it keto: Make this a keto sushi recipe by using steamed or sautéed cauliflower rice in place of the sushi rice and sweetener in place of the sugar. Simply sauté the cauliflower rice until it is tender and then toss it in the vinegar, sweetener mixture. I find the longer you saute cauliflower rice, the more it will take on a rice like texture and taste. (more keto recipes)
- Make it paleo: To make this a paleo sushi recipe, use cauliflower rice in place of the sushi rice and use coconut sugar in place of the sugar. (more paleo recipes)
- Make it whole30: To make this a whole30 approved sushi recipe, simply use cauliflower rice in place of the sushi rice and omit the sweetener. You may also need to tweak or omit the Yum Yum sauce.
- Wasabi and Pickled Ginger: Serve this with a side of wasabi, soy sauce, and pickled ginger.
Frequently Asked Questions
Furikake is a Japanese seasoning that is usually made with toasted sesame seeds, nori, salt, and sugar.
Imitation crab is a highly processed food used to mimic the flavor, color and texture of real crab meat. It is full of questionable and unnecessary ingredients - Alaska Pollock, Water, Egg Whites, Corn Starch, Sugar, Sorbitol, Contains 2% or Less of: King Crab Meat, Natural and Artificial Flavor, Refined Fish Oil, Rice Wine, Modified Tapioca Starch, Sea Salt, Carrageenan, Yam Flour, Potassium Chloride, Disodium Inosinate, Sodium Pyrophosphate, Soy Lecithin, Carmine, Paprika, Color Added.