Best California Bowl Recipes

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY

Steps:

• In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
• In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
• Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
• Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
• In a small bowl, stir together the mayonnaise and Sriracha until smooth.
• To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
• Enjoy!

CALIFORNIA SALAD BOWL

Steps:

• In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
• In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.

CALIFORNIA ROLL BOWL

Steps:

• Toss rice with vinegar and divide between 4 serving bowls. Top with cucumber, avocado and Crab Delights® and sprinkle with sesame seeds. Serve with Sriracha mayonnaise.
• (Optional) Sprinkle with nori flake, add pickled ginger, wasabi, and soy sauce on the side for additional flavor.

CALIFORNIA ROLL IN A BOWL

Steps:

• Combine all ingredients for dressing in a small bowl and whisk ingredients together.
• Divide clean, dry and chopped lettuce among four large bowls. Top with rice, crab meat, avocado, cucumber, carrot and ginger. Drizzle dressing over salads, then top with sesame seeds and nori. Serve immediately.

CALIFORNIA BARLEY BOWL WITH LEMONY YOGURT SAUCE

Steps:

• In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.

CALIFORNIA SALAD BOWL

Steps:

• Tear lettuce into bite size pieces and place in large salad bowl. Add shredded cheese, tomatoes (quartered), and green onions, olives and crushed corn chips. Pour avocado dressing over and toss. Dressing: With knife blade in processor work bowl, process all ingredients together until smooth and garlic is chopped fine (about ten seconds). Dressing can be stored in fridge for 2-3 days. Makes 1-1/2 cups.

BEEF DONBURI CALIFORNIA STYLE - BEEF RICE BOWL

Steps:

• Cut beef into very thin bite size pieces. Cut onion into about 8 wedges.
• Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water.
• When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half.
• Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper.

CALIFORNIA BOWL

Steps:

• Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature.
• Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces.
• Press rice into two bowls. Pressed rice should have a dip in the middle.
• Add crab, avocado, carrot and cucumber into the dip in the rice.
• Drizzle with soy sauce. Top with ginger and sesame seeds.

DECONSTRUCTED CALIFORNIA ROLL BOWL

Steps:

• Place chicken breasts in a shallow container. Cover with teriyaki marinade and orange juice concentrate. Cover and marinate in the refrigerator for 6 to 8 hours.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 18 minutes.
• Heat a large nonstick skillet over medium heat. Add chicken breasts, discarding marinade. Cook until browned on both sides and no longer pink in the center, about 6 minutes per side. Remove from heat; let rest for 5 minutes. Slice into strips.
• Heat peanut oil in a skillet over medium heat. Cook and stir onion until softened, about 5 minutes. Add zucchini; cook and stir until almost tender, about 5 minutes. Return chicken strips to the skillet; drizzle soy sauce on top. Stir in black sesame seeds. Fold in avocado gently.
• Serve chicken mixture over rice, with wasabi paste alongside.

CALIFORNIA ROLL IN A BOWL

Steps:

• Combine all ingredients for dressing in a small bowl and whisk ingredients together. Divide clean, dry and chopped lettuce among four large bowls. Top with crab meat, avocado, cucumber, carrot and ginger. Drizzle dressing over salads, then top with sesame seeds and nori. Recipe submitted by SparkPeople user SP_STEPF.

CALIFORNIA BARLEY BOWL WITH LEMONY YOGURT SAUCE RECIPE | EPICURIOUS.COM

Steps:

• In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.
• Make Ahead:
• Cooking the barley the night before is a great time-saver. Then these bowls
• really only take a few minutes to put together.
• Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.
• Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.