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California Roll Rice Bowl
Everything you love about a California roll in bowl form! Chef Nelson layers sweet shredded crab sticks, ribbons of tangy pickled carrots, crisp green cabbage, and rich, buttery diced avocado on top of perfectly prepared sushi rice. It’s all garnished with fresh mint leaves, sliced green onions and furikake, the savory Japanese seasoning that combines toasty sesame seeds and dried seaweed. Drizzle on the accompanying creamy Sesame Sriracha Mayonnaise, stir it all together, and dig into a refreshing meal that’s tailor-made for a sunny L.A. day.
Nutritional facts
Protein
16g
Carbs
106g
Calories
660
Fat
17g
Ingredients
Imitation Crab, Sriracha, Furikake Nori Seasoning, Carrots, Mint, Toasted Sesame Oil, Calrose Rice, Thai Basil, Sugar, Kewpie Mayonnaise, Light Soy Sauce, Kosher Salt, Cabbage, Rice Wine Vinegar, Lime, Green Onion, Avocado
Reviews
3.8
Based on 172 reviews
Keldon Clegg · 12/06/24
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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