Veggie Cali Roll Bowls

by fybrlifeadmin

Veggie Cali Roll Bowls

by fybrlifeadmin

This bowl is a take on the classic California roll, just without the salmon…and the roll! Don’t want this to be a veggie meal? Just add some chicken or shrimp. And apart from the rice, this is pretty much a no-cook meal. Cut, assemble, enjoy.


  • 2 cups brown short-grain rice, rinsed well OR pre-cooked leftover rice
  • 3 tbsp rice vinegar
  • 1 ½ tsp reduced-sodium soy sauce or liquid aminos
  • ½ tsp salt


  • 1 sheet dried nori
  • 1 cup frozen and defrosted shelled edamame, preferably organic
  • 2 large carrots, sliced into ribbons with a vegetable peeler
  • 1 cup cucumber, cut into ribbons with a vegetable peeler
  • 1 avocado, sliced into 4 quarters
  • 2 tsp black or white sesame seeds
  • 2 tbsp pickled ginger, if desired


  • ⅓ cup avocado mayo
  • 2 tbsp sriracha or chili-garlic sauce, to taste

To cook the rice:

  1. Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir.
  2. Boil the rice for 30 minutes, then turn off the heat and drain.
  3. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes.
  4. Remove the lid and fluff the rice with a fork. If using leftover rice, skip this step.
  5. Once the rice is cooked, add in the rice seasonings.

To prepare the spicy mayo sauce:

  1. Whisk together the mayonnaise and sriracha in a small bowl until well blended. Add more sriracha if you’d like a spicier sauce.

Bring it all together:

  1. Divide the rice between four bowls.
  2. Crumble over the nori, then top with edamame, carrots ribbons, cucumber ribbons, avocado, sesame seeds and pickled ginger if using.
  3. Drizzle chili-mayo sauce on top and top with desired protein. Enjoy!
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