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

Libby with Lemony Thyme

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Ingredients

  

For each California Roll Lunch Bowl…

• 1 snow crab cluster
• 2 cups fresh spinach
• 2 radish sliced
• 1 baby cucumber thinly sliced
• 1/2 cup cooked rice
• 1 tsp. sesame seeds
• 1/2 avocado sliced

For sesame soy sriracha dressing…

• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 tsp. sriracha sauce

Instructions

 

• Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
• Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
• Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.