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Dynamite California sushi roll styled bowl loaded with creamy avocado, cucumber and crab meat served overtop sushi rice and finished with a creamy ponzu and spicy mayo.

A cross between a deconstructed California roll and a poke bowl. Filled with everything you would find in a dynamite roll and drizzled with extra creamy sauces to tie it all together. Makes the perfect lunch-time bowl or dinner.

Low fuss, and fairly easy meal to assemble. The only thing that requires time is cooking rice. But this can easily be prepared a head of time or even use leftover rice. Otherwise, all there is to do is chopping up the toppings and adding them to the bowl! The ready-to-eat crab simply needs to be defrosted and brought to room temperature. From there remove the excess liquid, pat dry and throw it on top of the bowl. You can usually find this in the frozen seafood section. Use her is the True North Red Crab 227g ready to eat frozen bag. Alternatively, you could substitute lobster meat, or sashimi grade salmon.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

dynamite bowl
Yield: 4

dynamite bowl

Prep Time: 30 minutes
Total Time: 30 minutes

California sushi roll styled bowl loaded with creamy avocado, cucumber and crab meat served overtop sushi rice and finished with a creamy ponzu and spicy mayo.

Ingredients

  • 2 cups sushi rice
  • 1 english cucumber, cut into cubes
  • 1-2 avocados, thinly sliced
  • 1/2 cup green onions, thinly sliced
  • 1/3 cup mayonnaise
  • 1 1/2 TBS sriracha
  • sesame seeds
  • 450g ready to eat crab meat
  • Creamy ponzu
  • 1 lime, juiced
  • 1 tsp mirin
  • 1 tsp rice vinegar
  • 1 tsp granulated sugar
  • 2 TBS light soy sauce
  • 1/3 cup mayonnaise

Instructions

  1. Cook rice according to package directions. Let rest 10-15 minutes before serving.
  2. To make the creamy ponzu: combine all the ingredients together except the mayo. Once combined, add the mayo and mix until creamy and desired spreadable consistency is reached.
  3. To make the spicy mayo: combine mayo and sriracha together. set aside until ready to serve.
  4. To assemble the bowls: divide 1/2 cup white rice into each bowl. equally divide the cucumber, avocado, crab and green onions. Top with sesame seeds and drizzle with both creamy ponzu and spicy mayo.
  5. Enjoy!

dynamite bowl

Lunch

March 19, 2021

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