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California roll poke bowl with avocado, cucumber, spicy mayo and seaweed

California Roll Bowl

This is what would happen if a California roll and a poké bowl had a baby. Cucumber, avocado, crab meat and seaweed chips on a bed of white rice. Topped with spicy mayo and sesame seeds. Yum!
Course Main Course
Cuisine Asian, Japanese
Servings 2

Ingredients
  

  • 6 oz. lump crab meat can sub for imitation crab, cooked shrimp or smoked salmon
  • Oil for pan I used avocado oil
  • 1 tbsp sriracha
  • 1 tbsp mayonnaise
  • 3 cups cooked sushi rice can sub for glutinous rice or a grain of any kind, cook it according to the package instructions
  • 1/2 cup diced cucumber
  • 1/2 cup diced avocado
  • Seaweed chips to taste, optional
  • Sesame seeds for topping, optional

Spicy Mayo Sauce

  • 1 1/2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp soy sauce

Instructions
 

California Roll Bowl

  • Season a skillet with oil over medium high heat. Once the oil is shimmerng, add the crab meat, along with 1 tbsp sriracha and 1 tbsp of mayonnaise. Sauté for 2-3 minutes, until all of the sriracha mayo is absorbed by the crab, and it's slightly golden brown on the outside. Remove the crab meat from the heat. NOTE: If using shrimp, boil the peeled and deveined shrmip and then chop it up. Then, toss in the sriracha mayo mixture and set aside.
  • Add 1 1/2 cup of cooked rice to each serving bowl and spread it out with the back of your spoon.
  • Top with the cucumber, avocado, crab meat and seaweed chips. Save a few seaweed chips to crush on top along with sesame seeds.
  • Drizzle the spicy mayo sauce on top and serve immediately!

Spicy Mayo Sauce

  • In a bowl, add all of the ingredients and mix until combined. Use right away or cover and store in the fridge for up to two weeks.
Keyword avocado, cucumber, lump crab meat, mayonnaise, rice, sesame seeds, soy sauce, sriracha