California Sushi Bowl

This recipe is super versatile – more of a springboard to make your own. Because we’ve had it so many times, I can tell you all of the things that go well together and a lot of variations you can make. It’ll be a family favorite for you, too! And if you have anyone who is leery of sushi, it’s a good, approachable way to get their feet wet.

What is a Sushi Bowl?

A sushi bowl is a deconstructed maki roll in a bowl! All the flavors you love without the hassle of rolling them. This particular sushi bowl is based on a California roll, but you can include anything you’d like in your sushi rolls.

Deconstructed Sushi Bowl ingredients

Sushi Dressing:

• Rice vinegar
• Raw sugar
• Kosher or sea salt

Sushi Bowls:

• Sushi rice
• Sushi dressing
• Crab meat
• Albacore tuna (optional)
• Avocado
• Ginger Pickled Carrots (optional)
• English cucumber
• Cream cheese
• Green onions
• Wasabi
• Coconut aminos or tamari
• Torn or cut nori or furikake
• Toasted sesame seeds

How to make a Sushi Bowl

1. To prepare the sushi dressing, combine all of the dressing ingredients in a microwave-safe bowl (or in a small saucepan), heat until very warm and stir until the sugar and salt dissolve. Pour into a canning jar or other heatproof container with a tight fitting lid and store in the refrigerator for up to 1 month, using as needed.
2. To prepare the California Roll Sushi Bowls, cook the desired amount of rice according to the package instructions. When the rice is done, turn it into a large-ish mixing bowl, fluff it gently and pour the appropriate amount of Sushi Dressing over the top. Fold the dressing in gently, taking care not to smash the rice. Lay damp paper towels over the surface of the rice to prevent it from drying out and let the rice cool to room temperature.
3. When the rice is cool, divided among serving bowls and arrange the toppings in the order listed to taste. Serve immediately.

California Roll Bowl Recipe Tips

• You can substitute cauliflower rice for the sushi rice if you like. I used some Roasted Cauliflower Rice with fresh ginger added before roasting and it was excellent! I also used coconut sugar in place of the raw sugar in the dressing.
• Instead of crabmeat, I used wild-caught rock fish marinated in coconut aminos, fresh ginger, lime juice, and Asian garlic chili paste, then grilled.
• The cream cheese is, of course, optional, especially if you're strict paleo or avoiding dairy, but good grief, it's good. :)
• To make it Whole30 friendly use cauliflower rice and coconut aminos. No sushi dressing is needed -- unless you want to throw a splash of vinegar in the cauli rice for extra flavor.

California Roll Bowl storage

Store all the ingredients separately in airtight containers.
The fish, avocado and cucumber can be stored for up to 2 days.
Leftover rice can be stored up to 5 days in the fridge.

If you like this recipe, be sure to try my Spicy Shrimp Roll!

California Roll Bowl Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

This has all of your favorite parts of a sushi roll in an easy-to-eat format! If you're like me and don't eat sushi very gracefully, you'll love this. This recipe is for one sushi bowl, but the dressing recipe is enough for 16 bowls.

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Ingredients

Sushi Dressing:

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• 1 cup plain rice vinegar
• 2 Tablespoons raw sugar
• 1 Tablespoons + 2 teaspoons Kosher or sea salt

Sushi Bowls:

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• ¼ - ½ cup uncooked sushi rice
• 1 Tablespoon sushi dressing
• ¼ cup lump crab meat
• ½ of a drained can of albacore tuna (optional)
• ¼ of an avocado, peeled, pitted, and cubed, tossed with a little rice vinegar to prevent browning
• 2 Tablespoons Ginger Pickled Carrots (optional)
• 2 Tablespoons finely cubed English cucumber
• 3-4 small cubes of cold cream cheese
• Thinly sliced green onions, to taste
• Wasabi, to taste
• Coconut aminos or tamari, to taste
• Torn or cut nori or furikake, to taste
• Toasted sesame seeds, to taste

Instructions

1. To prepare the sushi dressing, combine all of the dressing ingredients in a microwave-safe bowl (or in a small saucepan), heat until very warm and stir until the sugar and salt dissolve. Pour into a canning jar or other heatproof container with a tight fitting lid and store in the refrigerator for up to 1 month, using as needed.
2. To prepare the California Roll Sushi Bowls, cook the desired amount of rice according to the package instructions. When the rice is done, turn it into a large-ish mixing bowl, fluff it gently and pour the appropriate amount of Sushi Dressing over the top. Fold the dressing in gently, taking care not to smash the rice. Lay damp paper towels over the surface of the rice to prevent it from drying out and let the rice cool to room temperature.
3. When the rice is cool, divided among serving bowls and arrange the toppings in the order listed to the left. Serve immediately.

Notes

Nat's Notes:

1. You can substitute cauliflower rice for the sushi rice if you like. I used some Roasted Cauliflower Ricewith fresh ginger added before roasting and it was excellent! I also used coconut sugar in place of the raw sugar in the dressing.
2. Instead of crabmeat, I used wild-caught rock fish marinated in coconut aminos, fresh ginger, lime juice, and Asian garlic chili paste, then grilled.
3. The cream cheese is, of course, optional, especially if you're strict paleo or avoiding dairy, but good grief, it's good. :)
4. To make it Whole30 friendly use cauliflower rice and coconut aminos. No sushi dressing is needed -- unless you want to throw a splash of vinegar in the cauli rice for extra flavor.

Disclosure: I received a complimentary copy of Not Your Mama's Canning Book for review, but was not compensated for this post. All opinions shared are my own. There is also an Amazon affiliate link in this post. Purchases made by using these links do not cost you any extra and provide Perry's Plate with a few pennies.

The post Deconstructed Sushi Bowl (California Roll Bowl) appeared first on Perry's Plate.

You'll love this Crockpot Curry Chicken

I have to tell you, though. This curry really surprised me. It had so much flavor and was mild enough that my little girlfriends absolutely loved it. The chicken falls apart and the vegetables are super tender. I used zucchini, and was a little bummed that it cooked down to a pulp, but then I realized it thickened the sauce. Awesome.

(Plus my kids don't like zucchini anyway, so that helped.)

And yes, I used Yukon gold potatoes, but you can use sweet potatoes as well, if you're watching your starch intake. I also served this with plain cauliflower rice, but I roasted it instead of sauteeing it in a skillet and I LOVE, LOVE it that way. I'll have to make a post dedicated to that. It's worth it.

Slow Cooker Chicken Curry ingredients

• Coconut oil
• Kosher salt
• Chicken breasts - preferably boneless/skinless
• Onion, peeled and small diced
• Fresh ginger
• Red or green curry paste (I used red)
• Coconut milk
• Lime
• Fish sauce
• Zucchini
• Carrots, peeled and cut into 1-inch pieces
• Medium potatoes - I like red or Yukon gold for this recipe. Sweet potatoes would also work well.
• Fresh basil, sliced thinly
• Rice (or cauliflower rice) for serving

How to make Chicken Curry (Crock Pot)

1. Heat 1 T coconut oil in a large skillet over medium-high heat.
2. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown. Transfer chicken to a 4 quart slow cooker.
3. Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook about 7-9 minutes.
4. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
5. Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top.
6. Cook on high for 3-4 hours or low for 5-6 hours.
7. Remove the chicken from the slow cooker. Shred chicken into large chunks, then return to the slow cooker.
8. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish. Spoon chicken curry over cauliflower rice, regular rice, or quinoa.

Slow Cooker Thai Curry variations

Use a different type of curry paste: Red and green are the most common types found in the grocery store, but if you can find an Asian market or look online there are more! Yellow, massaman, and panang are my other favorites.

Change up the protein: You could also use cubed pork loin (not tenderloin since it would dry out quickly), or chunks of beef stew meat. Shrimp would also be a good choice, but you’d want to add this in at the very end since it cooks really quickly.

Make it spicy: This recipe was intended to be extra mild, but you could either add a spicy condiment (like sriracha, chili crunch, or sambal oelek) to individual bowls or stir some into the whole curry.

How to serve Crock Pot Chicken Curry

Serve this curry over freshly steamed rice (jasmine and basmati are my favorite), or another grain like brown rice, wild rice, farro, quinoa, or my Coconut Rice In Instant Pot.

If you’re avoiding grains, this would be delicious with roasted cauliflower rice.

Storing leftover Crockpot Chicken Curry

If I have enough leftover for another meal I like to store it in a lidded pot, chilled, so I can easily transfer it to the stove for reheating. Otherwise, transfer it to a lidded container and store refrigerated for up to 5 days.

If Thai curry is your thing you might also like these...

Thai Chicken Curry Soup (Chicken Khao Soi)

Thai Shrimp Curry with Summer Squash (Homemade curry paste recipe, too!)

Or try my Lentil Curry

Slow Cooker Thai Curry

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 4 hours

Additional Time: 40 minutes

Total Time: 5 hours

This slow cooker Thai chicken curry is SO flavorful! The chicken is super tender and the vegetables create a perfect sauce to spoon over cauliflower rice.

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Ingredients

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• 2 Tablespoons coconut oil
• Kosher salt
• 3 large boneless, skinless chicken breasts
• 1 large onion, peeled and small diced
• 1 ½ inch knob of fresh ginger, minced
• 1-2 Tablespoons red or green curry paste (I used red)
• 1 13-ounce can of coconut milk
• Zest and juice from one lime
• 2 Tablespoons fish sauce
• 1 teaspoon Kosher salt
• 2 medium zucchinni, cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 medium Yukon gold potatoes, cut into 1-inch pieces (or 1 large sweet potato)
• 1 bunch fresh basil, sliced thinly
• Rice (or cauliflower rice) for serving.

Instructions

1. Heat 1 T coconut oil in a large skillet over medium-high heat.
2. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown, but not cooked all the way through. Transfer chicken to a 4 quart slow cooker.
3. Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes.
4. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
5. Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top.
6. Cook on high for 3-4 hours or low for 5-6 hours.
7. Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker.
8. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish. Spoon chicken curry over cauliflower rice, regular rice, or quinoa.

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