California Roll Bowl

• Gluten free

• Seafood

  • 1 8 oz package Louis kemp crab delights flake

• Produce

  • 1 Avocado
  • 2 Carrots
  • 1 English cucumber sliced into thick strips
  • 2 Green onion
  • 1 large sheet Seaweed, Roasted

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1 Black sesame seeds

Found on createdby-diane.com

Ingredients

• 3 cups cooked rice (Calrose Rice 1½ cups rice cooked with 2 cups water)
• 1 8 oz package Louis Kemp Crab Delights Flake
• 2 carrots julienned
• 1 English cucumber sliced into thick strips
• 2 green onion diced
• 1 avocado (sliced)
• 1 large sheet roasted seaweed (cut into small strips)
• Black sesame seeds
• 2 tablespoons rice wine vinegar
• 1 tablespoon lime juice
• 1 egg yolk
• ⅓ cup oil
• 4 green onions
• ¼ teaspoon wasabi
• 1 teaspoon garlic
• ¼ teaspoon fresh ginger
• 2 teaspoons soy sauce

Directions

• Place ¾ cup rice in each bowl (to have plenty of space to fit the other ingredients, its best to use a half rounded scoop of rice, so there is plenty of room around the edges to place the remaining ingredients without them spilling out of the bowls)
• rice is best at room temperature to warm, vs ice cold.
• Remove crab pieces from the package and cut into smaller bite sized pieces.
• Place all ingredients on top of rice.
• Serve with my Asian Sauce, recipe follows)
• Place black sesame seeds on top.
• Mix all ingredients with an immersion blender, the egg and oil along with vinegar will emulsify and become a thicker sauce.
• The sauce will thicken more as it chills.