California Roll Bowl • Seafood Nutrition Partnership
California Roll Bowl
California Roll Bowl
California Roll Bowl
California Roll Bowl
California Roll Bowl
California Roll Bowl


2 Tbsp. mayonnaise
2 Tbsp. nonfat Greek yogurt
2 tsp. ketchup
2 tsp. Sriracha chili sauce
4 cups cooked brown rice
12 oz. surimi
3 large carrots, thinly sliced
6 large radishes, thinly sliced
1 small cucumber, diced
1 cup roasted cashews
1/2 cup fresh cilantro leaves
4 tsp. sesame seeds
Recipe by Dana Angelo White, MS, RD, ATC


1.Combine mayo, yogurt, ketchup and sriracha in a small bowl; whisk well and set aside.
2.Add rice to bowls, then top with surimi, carrot, radish, cucumber, cashews and cilantro leaves. Sprinkle with sesame seeds, drizzle with sauce and serve (preferably with chop sticks!)

Inspired by those trendy poke bowls and my daughters’ love of sushi, get cozy with bowls of warm brown rice piled high with vegetables, crunchy nuts, spicy sauce and the star of the show – surimi, which is actually made from omega-3 rich wild Alaska pollock. Let the kiddos help with this recipe, set up a “poke bowl bar” and let them toss in the ingredients. This is our favorite basic recipe but mix it up using ingredients like seaweed salad, edamame and cherry tomatoes.

Recipe by Dana White Nutrition.


Nutritional information
478 calories, 18g fat (3g saturated fat), 9mg cholesterol, 521mg sodium, 69g carbohydrates (12g sugar, 4g fiber), 19g protein


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