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California Roll Lunch Bowl

I hope you’ve been enjoying my mini-series on Lunch Bowls.  I’m a bit obsessed with portion controlled meals.  Mostly though, I’m quite fond of a theme.

It helps my brain get organized.

We recently celebrated National Crabmeat Day.  When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.

Lunch Bowls are a fantastic way to incorporate leftovers into a meal.  Cooked chicken has found a new sexy purpose.  Who among us??

Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient.  Not so good leftover.  We are fortunate to have competing grocery stores all about town.  One snow-crab cluster will set you back about $4.00 and 2 WW Pts+.  That’s winning.  Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.

California Roll Lunch Bowl with crabmeat, avocado, cucumber, sesame rice.

We have been blessed with a beach retreat at St. Simons Island when we need it, thanks to my mom and dad in-love.  Our kid Shelby is a crab-loving fool.  Every family vacation to the beach requires a dinner at the Crab Trap.  The tables have a hole in the center for shuck and chuck eating.  I think she could eat her weight in crab legs.

Might be time for a little getaway.

California Roll Lunch Bowl
Prep time
Cook time
Total time
For each California Roll Lunch Bowl...
  • 1 snow crab cluster
  • 2 cups fresh spinach
  • 2 radish, sliced
  • 1 baby cucumber, thinly sliced
  • ½ cup cooked rice
  • 1 tsp. sesame seeds
  • ½ avocado, sliced
For sesame soy sriracha dressing...
  • 1 Tbl. soy sauce
  • 1 Tbl. sesame oil
  • 1 tsp. sriracha sauce
  1. Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
  2. Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
  3. Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.



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