If it were up to me, we’d eat sushi every night. It’s one of my absolute favorite foods, because it is such an incredible combination of flavors. It’s got sweet, salty, spicy, creamy, crunchy all in one neat little package. However, fitting sushi into WW can be tough. Many of my favorite rolls are 14+ points per roll (and we all know I’m not eating just one). So I set out to have my sushi and eat it too, and that’s how these California Roll Bowls came to be.
Making california roll bowls
The best part of these is that there’s no real cooking involved. Just a little bit of prep work and assembly, and you’ve got an amazing meal that tastes like your favorite sushi roll, in a tasty, deconstructed package. To make these bowls, you’ll need:
- Cooked white rice. You’ll want to prepare it according to package instructions and let it cool completely, as these bowls should be totally cold!
- Seasoned rice wine vinegar, which you’ll use to flavor your rice. This will give it a flavor profile much more similar to sushi rice, without any of the added sugar.
- Imitation crab meat. You can find this in the seafood section of most grocery stores, and you can get flake style or leg style and just chop it up.
- Edamame, cucumber, avocado for your veggie toppings, each of which adds great flavor and texture as well.
- Dried seaweed sheets, which are essential in any sushi roll! I found them in the healthy/gluten free snacks section of my grocery store, and I’ve made this recipe with plain as well as flavored seaweed sheets and it’s always delicious.
Lighter spicy mayo
This sauce needs its own section because it’s that good. You really could slather this on just about anything, but it’s also a great to make for the next time you do order sushi. The spicy mayo you get from the restaurant is typically WW points for a tablespoon, whereas mine is just 1. To make it, you’ll combine:
- Light mayo, which is key to keeping the calories and points lower.
- Sriracha, which adds heat.
- Hoisin sauce, which adds a little bit of sweetness and flavor and makes it taste more similar to the kind you get in a restaurant.
There are a ton of ways you can mix these bowls up to make them exactly what YOU want. Some options are:
- Substitute brown rice, which would make these lower points on the WW purple plan.
- Swap the imitation crab with real crab meat (or tofu if you want to make it vegan)
- Skip the avocado to lower the points by 3 per bowl
The possibilities are endless! These bowls should be made and eaten day-of, though you can store ingredients individually in the fridge for quick and easy assembly.
California Roll Bowls
- Mixing Bowl
- 3 cups Cooked white rice cooled completely
- 2 tbsp Seasoned rice wine vinegar
- .5 oz Dried seaweed
- 4 tsp Sesame seeds
- 1 cup Edamame shelled and steamed
- 1 1/3 cups Imitation crab meat chopped
- 2 Cucumbers diced
- 1 Avocado diced, optional
- Sesame seeds optional
- 4 tbsp Light Mayo
- 2 tsp Sriracha
- 1 tsp Hoisin sauce
- Soy sauce optional
- Put 3/4 cup white rice, which should be fully cooled, in each bowl. Season with 1/2 tbsp of rice wine vinegar and mix together.
- Chop crab meat, and top each rice bowl with 1/3 cup of crab meat.
- Dice cucumber and avocado, and add 1/2 diced cucumber and 1/4 diced avocado to each bowl.
- Add 1/2 cup shelled edamame to each bowl.
- Crumble seaweed sheets and add roughly 2 tbsp to each bowl, and top with sesame seeds if desired.
- Combine light mayo, sriracha, and hoisin to create lightened up spicy mayo. Drizzle 1 tbsp over each bowl. Serve with soy sauce if desired, and enjoy!
- As written (with avocado and sauce): 11 WW SP per bowl on all plans
- Without avocado, 8 WW SP per bowl on all plans