California Roll Cucumber Noodle Bowls
Zucchini noodles are thing, so why not try cucumber noodles?! Oh that’s just one glimpse into my crazy foodie thoughts 😉 Anywhoooo, I made it happen with these California Roll Cucumber Noodle Bowls!!
Like a lower carb sushi bowl without the rice that was super fun and tasty.
You can add your own personality in whatever toppings you choose.
I loaded mine up with all the yummy goodness.
How to make California Roll Cucumber Noodle Bowls
Start by making noodles out of two English cucumbers with a veggie spiralizer.
I am a simple girl and use this $5 spiralizer because it works great and takes up very little space.
Then use paper towels to absorb some of the extra water from the cucumber noodles.
I made the sauce in a separate bowl, but honestly you could skip that step and save dirtying up an extra bowl.
Just put soy sauce, sriracha mayo, and a little wasabi sauce right into the bowl with the noodles.
Shredded carrots sounds like a yummy addition, but you can leave them out for a lower carb version.
Mix it all together in the bowl with tongs.
And throw in 8 ounces of diced imitation crab.
Gently fold the crab in and divide between two plates or bowls.
Now comes the fun part…. the TOPPINGS!!
I added some avocado, pickled ginger, more sriracha mayo, a drizzle of ginger soy glaze, and sesame seeds.
Now dig in and enjoy your beautiful California Roll Cucumber Noodle Bowls!!
If you like California Roll Cucumber Noodle Bowls, you might also like these recipes…
Parmesan Crab Toast
Healthy Cranberry Pecan Chicken Salad
Make Me Beautiful Salad
Sweet Chili Calamari Salad
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California Roll Cucumber Noodle Bowls
California Roll Cucumber Noodle Bowls is a healthy recipe with the ingredients of a sushi roll but served over cucumber noodles!
Ingredients
- 2 English cucumbers
- 1/2 cup shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoons sriracha mayo (plus more to drizzle over top)
- 1/2 tablespoon wasabi sauce (optional)
- 8 ounces imitation crab meat chopped
- 1 avocado sliced
- Optional toppings: pickled ginger, sesame seeds, ginger soy glaze (buy from Amazon)
Instructions
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Make the cucumber noodles using a veggie spiralizer. Use paper towels to absorb the excess water from the cucumber noodles and put them in a large bowl.
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Add the carrots, soy sauce, sriracha mayo, and wasabi sauce if using. Toss together until combined. Add the crab and gently toss. Divide into 2 bowls.
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Top each bowl with avocado, more sriracha mayo, and optional toppings such as pickled ginger, sesame seeds, and/or ginger soy glaze.
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