California Roll Bowls
These rice bowls are stuffed with all the classic California Roll ingredients plus a few extras. Don't forget the spicy sriracha mayo sauce drizzled on top!
Ingredients
- 2 cups white rice, cooked
- 12 ounces imitation crab or surimi sticks, chopped
- 1 cup fresh peas, blanched
- 1 avocado, sliced
- 1 medium cucumber, sliced
- ½ cup grated carrots
- 1 cup micro greens or herbs
- Furikake Rice Seasoning, Garnish
Spicy Mayo:
- ½ cup kewpie mayo
- 2 tablespoons sriracha sauce
Instructions
- Cook rice according to instructions. Once it has cooked and is tender, let rice cool slightly and fluff with a fork.
- For fresh peas, bring a small pot of salted water to a simmer. Blanch the peas for a minute or two in the salted water, then drain and let cool.
- Make the sauce by whisking together kewpie mayo and sriracha sauce.
- Assemble the bowls by adding a heap of rice to a bowl. Top with sliced avocado, cucumbers, peas, and top with greens or herbs. Drizzle with spicy mayo and then top with furikake rice seasoning.
- Serve these bowls fresh or if you are storing for later, store the ingredients separately and assemble fresh before eating.
Nutrition
Serving: 1bowl | Calories: 735kcal | Carbohydrates: 101g | Protein: 15g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 850mg | Potassium: 573mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3089IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 2mg