Recipe courtesy of Ree Drummond

California Roll Bowls

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This dish is a deconstructed version of the California roll, which typically includes crab (real or imitation), cucumber and avocado. Ree skips the avocado and doubles down on crunch with shredded carrots and canned fried onions. She tops it all with pickled ginger, sesame seeds and seaweed snacks, which are a nod to the nori seaweed found in many rolls.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

Directions

  1. In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
  2. Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
  3. Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.