Healthy Recipe: California Roll Sushi Bowls with Crab & Avocado

California Roll Sushi Bowls with Crab & Avocado

Recipe by Ivy Manning | Photo by Erin Kunkel

Even better than your favorite sushi roll, here’s your new favorite sushi bowl. And it couldn’t be easier to make at home. Simply take all of the components, and spin them into a quick, delicious meal for a fraction of what you’d pay for takeout. Don’t miss the zippy drizzle sauce and sprinkles of sesame and seaweed, which add accents, without a lot of calories.  

INGREDIENTS

1 cup (7 oz/220 g) short-grain brown rice
Salt
3 tablespoons rice wine vinegar
1 teaspoon soy sauce, reduced sodium
1 teaspoon toasted sesame oil
½ teaspoon white miso paste
½ teaspoon wasabi powder
½ teaspoon grated fresh ginger
2 cups (12 oz/375 g) crabmeat, picked over
1 tablespoon avocado or vegan mayonnaise
1 avocado, pitted, peeled, and sliced
1 cucumber, peeled lengthwise into ribbons, or thinly sliced crosswise into half moons
2 green onions, finely chopped
1 sheet nori, cut into tiny pieces with a scissors
1 tablespoon sesame seeds

INSTRUCTIONS

In a pot, combine the rice with 1½ cups (12 fl oz/375 ml) water and 1 pinch of salt. Bring to a boil over high heat, reduce heat to maintain a low simmer, cover, and cook until the rice is tender, 30 minutes or according to package directions. Fluff with a fork, cover, and set aside for 10 minutes.

To make the dressing, in a small bowl, whisk together the vinegar, soy sauce, sesame oil, miso, wasabi, and ginger.

Divide the rice between bowls. Mix the crab with the mayonnaise. Arrange the dressed crab, avocado, and cucumber ribbons on top. Drizzle the bowls with the dressing, sprinkle with the green onions, nori bits, and sesame seeds, and serve.

Makes 4 servings

Nutrition Facts (per serving)

Calories 358
Protein 21 g
Total fat 12 g
Saturated fat 2 g
Carbs 41 g
Fiber 6 g
Total sugar 2 g
Added sugar 0 g
Sodium 493 mg