California Roll in a Bowl | Hungry Foodie (2024)

Published: · Last Updated: by Kyndra Holley

Jump to Recipe·Print Recipe·★★★★★5 from 15 reviews

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

California Roll in a Bowl | Hungry Foodie (1)

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Ingredients

California Roll in a Bowl | Hungry Foodie (2)
  • 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.
California Roll in a Bowl | Hungry Foodie (3)

Step by step Instructions

How to make a California Roll in a Bowl

  1. 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.
  2. 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.
  3. Drizzle some Yum Yum sauce over the top and then sprinkle on the furikake.
California Roll in a Bowl | Hungry Foodie (4)

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.
California Roll in a Bowl | Hungry Foodie (5)

Frequently Asked Questions

What is furikake?

Furikakeis a Japanese seasoning that is usually made with toasted sesame seeds, nori, salt, and sugar.

What's in imitation crab meat?

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.

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Print

California Roll in a Bowl | Hungry Foodie (10)

California Roll in a Bowl

★★★★★5 from 15 reviews
  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

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

Ingredients

Scale

Instructions

  1. 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.
  2. Divide the rice between two bowls. Arrange half of the crab, avocado, seaweed, cucumber, and carrots on top of each of the bowls. Alternatively, can mix up all of the ingredients before placing on top of the rice.
  3. Drizzle some Yum Yum sauce over top and then sprinkle on the furikake.

Notes

  • net carbs per serving:43g
  • For a low carb version, substitute cauliflower rice for the sushi rice and your favorite low carb sweetener in place of the sugar.
  • Furikakeis a Japanese rice seasoning. If you do not have any on hand, you can use black and white sesame seeds and crumbled dried seaweed snacks instead.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Seafood
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 Sushi Bowl
  • Calories: 436
  • Fat: 17.1g
  • Carbohydrates: 52.2g
  • Fiber: 9.3g
  • Protein: 20.4g

Keywords: keto sushi, low carb California roll, keto sushi bowl, California roll in a bowl, California roll recipe, sushi recipes, how to make sushi at home

Reader Interactions

Comments

  1. Emma Duncan says

    This was amazing. So simple, but crazy good and none of the hassle of trying to make my own rolls.

    Reply

  2. Michelle says

    I made this for a keto dinner and it was delicious. I used cauliflower rice to lower carbs, and lump crab meat. The recipe comes together in about 10 minutes and works great with the cauliflower rice hot or cold. Found the furikake at Whole Foods and it added a nice salty/nutty flavor to the dish. If you’re craving sushi on Keto, this is a great option.

    Reply

  3. Michelle C. says

    Made this for dinner! My 14 year old loved it!
    I served it with a side of edamame and some homemade egg rolls.

    Seriously you guys try this!

    Reply

  4. Cheryl Medlin says

    Definitely a fave! I made it the first time with crab meat and cauliflower rice. Tonight I made it with boiled shrimp and cauliflower rice. If you prep ahead of time, it's a fast meal prep. Quickly becoming a regular in my house.

    Reply

  5. Mindy Carroll says

    This recipe was awesome. I made the keto yum yum and it was perfect. I basically used the recipe exactly and it came out great

    Reply

  6. Lisa says

    This recipe was so easy and delicious! All the ingredients were easy to find. My husband was very impressed..

  7. Wanda says

    I love bowl food and I adore crab so definitely going to make this on the weekend!

    Reply

  8. Nathan says

    I think this recipe would be really dangerous for me, the only thing stopping me from making my own sushi all the time is all of the rolling and this completely eliminates that! Can't wait to try it out!

    Reply

  9. Emily Flint says

    I love this meal, it was to make and I didn't feel guilty afterward. Great recipe!!

    Reply

  10. Leslie says

    I'm drooling over that Yum Yum sauce! I love that you can easily throw this together and enjoy everything wonderful about sushi! Genius!!

    Reply

  11. Michelle says

    This is basically my favorite lunch right now. The sauce is so good

    Reply

  12. Sage says

    So amazing!! Definitely scratched my sushi itch -using cold cauli rice with the rice vinegar, lakanto and salt made the perfectly seasoned sushi rice sub!!

    Reply

    • Kyndra Holley says

      So happy you enjoyed it. Thanks so much for coming back to let me know

      Reply

  13. Amanda Starr A. says

    Super easy and amazingly delicious!!!

    Reply

  14. Sue says

    Kyndra is a brilliant chef! Thanks for bringing us wonderfully creative, delicious, and healthy food options that are easily made by home cooks. I've yet to try one of your recipes that I haven't absolutely loved.

    Reply

  15. Meghan says

    This was terrific! I made it with sugar substitutes and cauliflower rice to stay low carb. Cooked the “rice” in the same pan I briefly sautéed the crab. Can’t wait to have the leftovers!

    Reply

  16. Crystal says

    Sooooo yummy! I made it with cauliflower rice and also added shrimp. I added extra yum yum sauce and it was delightful!!! This will be made often!!

    Reply

Did you try this recipe? Tell us your thoughts!

As a seasoned culinary expert and enthusiast, it's evident that the California Roll in a Bowl recipe presented by Kyndra Holley is not only a delightful approach to sushi night at home but also a versatile dish that caters to various dietary preferences, including keto, paleo, and whole30. Let's break down the key concepts and ingredients used in this flavorful recipe:

  1. Lump Crab Meat:

    • California rolls traditionally use imitation crab meat, but the recipe advocates for the use of real lump crab meat. The expert preference for real crab emphasizes the superior taste of authentic ingredients in creating a more delicious dish.
  2. Furikake:

    • This Japanese rice seasoning, mentioned in the recipe, typically includes toasted sesame seeds, nori, salt, and sugar. In case furikake is unavailable, the expert recommends alternatives such as black and white sesame seeds along with crumbled dried seaweed snacks.
  3. Sushi Rice:

    • Sushi rice, a short-grain rice seasoned with a mixture of vinegar, salt, and sugar, serves as the base for the California Roll in a Bowl. The choice of rice is fundamental to achieving the authentic sushi flavor and texture.
  4. Dried Seaweed Snacks or Nori:

    • The recipe allows flexibility in using either dried seaweed snacks or nori sheets. The expert used wasabi-flavored dried seaweed snacks, sliced into strips, for added flavor.
  5. Soy Sauce:

    • Soy sauce is a staple in sushi recipes, but the expert acknowledges dietary preferences by suggesting a substitution with coconut aminos for those who do not consume soy.
  6. Yum Yum Sauce:

    • The Yum Yum sauce, drizzled over the top, adds a creamy and flavorful element to the dish. The expert provides a recipe for making Yum Yum sauce at home.
  7. Step-by-Step Instructions:

    • The detailed instructions guide home cooks through the process, from preparing the rice with a vinegar mixture to arranging the crab, avocado, seaweed, cucumber, and carrots on top. The option to mix all ingredients before placing them on the rice offers flexibility in presentation.
  8. Serving Suggestions and Substitutions:

    • The expert provides valuable tips, such as making the dish ahead of time and offering seafood alternatives like fresh sushi-grade salmon or tuna. Suggestions for a spicy mayo alternative, making it keto, paleo, or whole30, demonstrate a deep understanding of diverse dietary needs.
  9. Furikake and its Composition:

    • The expert educates readers about furikake, detailing its typical ingredients—toasted sesame seeds, nori, salt, and sugar. This information enhances the reader's understanding of the seasoning used in the recipe.
  10. Reader Interactions and Reviews:

    • Positive feedback from readers, expressing satisfaction with the recipe, adds credibility to the expert's knowledge. The comments highlight successful adaptations to dietary preferences, emphasizing the recipe's versatility and appeal.

In conclusion, the California Roll in a Bowl recipe, expertly crafted by Kyndra Holley, showcases a deep understanding of sushi-making techniques, ingredient choices, and a commitment to accommodating diverse dietary needs. The positive feedback from readers further validates the expertise and success of the recipe.

California Roll in a Bowl | Hungry Foodie (2024)

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