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Deconstructed California Roll Bowl

All the classic flavors of a California roll in a quick, packable lunch bowl. Featuring tender crab, creamy avocado, crisp cucumber, and a savory soy-free mayo dressing over sushi rice.

Deconstructed California Roll Bowl
Prep 15 min Cook 5 min Total 20 min Level Easy
Serves 2

Ingredients

Bowl Base

  • 2 cups cooked sushi rice — Use pre-cooked leftover rice or 90-second microwave rice packets to keep under 20 minutes
  • 8 ounces real lump crab meat — Checked for shells; use imitation crab only if you don't require a strict soy-free/gluten-free diet
  • 1 medium cucumber — English cucumber, diced
  • 1 whole avocado — Pitted and cubed
  • 1 package roasted seaweed snacks (nori) — Crushed or cut into thin strips
  • 1 tablespoon sesame seeds — Toasted

Soy-Free Dressing

  • 3 tablespoons mayonnaise — Use avocado oil mayo for a healthier option
  • 2 tablespoons coconut aminos — Replaces soy sauce
  • 1 teaspoon rice vinegar — Unseasoned
  • 1 teaspoon sriracha sauce (optional) — Ensure brand is soy-free, adjust to taste for spiciness

Instructions

  1. If using microwaveable rice or cold leftover rice, heat it gently until just warm. Divide the rice evenly into the base of two lunch containers or bowls.

    ~5 min
    Seasoning the plain rice with a tiny splash of rice vinegar and a pinch of sugar can give it a more authentic sushi rice flavor.

  2. In a small mixing bowl, whisk together the mayonnaise, coconut aminos, rice vinegar, and optional sriracha until smooth and well combined.

    ~3 min
    If packing for later, keep the dressing in a separate small condiment container.

  3. Prepare the vegetables and crab. Dice the cucumber, cube the avocado, and gently flake the lump crab meat, ensuring there are no hidden shell fragments.

    ~7 min
    Squeeze a little lemon or lime juice over the avocado cubes if you are packing this for later to prevent browning.

  4. Arrange the crab meat, diced cucumber, and avocado cubes over the rice in each bowl. Top with crushed nori and a sprinkle of toasted sesame seeds.

    ~5 min
    Wait to add the nori until right before eating so it stays crispy.
Nutrition
520
Calories
26
Protein (g)
55
Carbs (g)
22
Fat (g)
3
Sat. Fat (g)
8
Fiber (g)
5
Sugar (g)
780
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • Cutting board
  • Chef's knife
  • Small mixing bowl
  • Whisk
  • Meal prep containers
Tips & Storage
  • Most imitation crab contains wheat and soy. Using real lump crab meat guarantees the dish remains gluten-free and soy-free.
  • For extra crunch, add grated carrots or sliced radishes.
  • If you prefer a milder flavor, omit the sriracha or swap it for a pinch of garlic powder.
  • Storage: Store the bowls in airtight meal prep containers in the refrigerator for up to 2 days. Keep the dressing in a separate container and drizzle over the bowl just before eating. Add the nori right before serving to maintain its crunch.
Tags
avocado bowl california roll crab cucumber dairy_free easy gluten_free gluten-free healthy japanese-inspired lunch meal prep nut_free pescatarian quick refreshing soy-free summer sushi bowl weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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