If you’re craving sushi, this California Roll in a Bowl is a simple way to get your fix! Creamy crab salad is mixed with crunchy cucumber and fresh avocado, all served on top a tangy rice-cauliflower combo. The perfect hearty, no-cook meal or the summer.
sushi FLAVORS at home
I absolutely love sushi. I would eat it all of the time if it wasn’t so expensive. And even though you can get some low-points rolls, I never find that one roll is enough to keep me full. I might enter a sushi restaurant thinking I’ll only get an 8 SP California Roll, but by the time I’ve had salad, miso soup, and maybe even another roll, I’ve gone way outside of my plan.
Solution? I’ll make it at home! Well, between buying all of the ingredients and gadgets needed to make it work and trying to figure out how to roll it all together without making a huge mess, let’s just say it wasn’t my best moment. So I gave up.
That is, until I realized that I didn’t need to roll everything up to make it still taste like sushi. Better yet, if I made it into a bowl, I could add a lot more to bulk it up without piling on the calories and extra points.
Hence, I created this California Roll in a Bowl. The result is a hearty, filling bowl of sushi goodness that requires zero chef skills. You don’t even cook anything!
Not a fan of crab?
Use something else! Honestly, this method works with so many types of seafood. You could replace the crab with salmon, tuna, cooked shrimp, really whatever you want.
Or make it completely vegetarian by adding more veggies to the bowl and drizzling everything with that mayo/sriracha/soy sauce combo. Yum!
Can I make this ahead?
Yes! The crab salad will last at least two days in the refrigerator, as long as you store it in an air-tight container. You can assemble the rest of the bowl (except for the avocado) in your meal-prep container, then top with the crab salad and sliced avocado when you’re ready to eat.
And let me warn you–this makes a HUGE serving. I added a mixture of riced cauliflower and regular rice to bulk it up quite a bit, but you could omit the cauliflower if you don’t like it.
I’ve found that the leftovers don’t do very well in the refrigerator after the bowls are completely assembled. The avocado will turn brown, and the crab salad can make the rice-cauli mix a little mushy. So definitely store the crab salad separately from the rest of the bowl if you want leftovers.
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag.
California Roll in a Bowl
Ingredients
FOR THE CRAB SALAD
- 3-4 ounces lump crab meat, or any other seafood of choice
- 1 tbsp light mayo
- 1 tsp soy sauce or tamari
- 1 tsp sriracha (omit if you don't like spice)
FOR THE BOWLS
- 1/2 cup cooked long grain rice
- 1/2 cup riced cauliflower, cooked and drained of all liquid (I microwaved mine for about 2 minutes)
- 2 tsp rice wine vinegar
- 1 tsp soy sauce or tamari
- 1/3 cup sliced cucumber
- 1 1/2 ounces avocado, sliced (about 1/3 cup)
OPTIONAL ADD-INS
- 1/2 sheet unseasoned seaweed (nori), crumbled (0 SP)
- 1 tsp sesame seeds (1 SP)
- pickled ginger (1 SP per tablespoon)
- edamame, shredded carrots, sliced bell pepper, etc.
Instructions
- In a small bowl, combine crab salad ingredients. Set aside.
- Mix together rice, cauliflower, vinegar, and remaining soy sauce. Place in a bowl and top with all other ingredients.
- Serve with extra soy sauce.
Notes
Nutrition
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I am so excited to try this, dream meal for me! However I think your SP is off. Should be 7 and not 6. It’s 3 SP for the rice 3 SP for the avocado and 1 SP for the light mayo.
Yay!! Hope you like it.
1 1/2 ounces of hass avocado is 2 SP in my tracker, so the points are right in my recipe (as far as I know). Only 2 SP of avocado. Not sure how you came up with 3 SP?