California Roll-In-A-Bowl Salad Recipe

Name: California Roll-In-A-Bowl Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces white fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted); ¼ cup soy sauce; 2 teaspoons sesame oil; 2 teaspoons sugar (or sugar substitute or peach nectar); 1 tablespoon white vinegar; ½ teaspoon wasabi paste; ½ teaspoon red pepper flakes; 1 dash mirin rice wine (optional); ½ cup panko breadcrumbs; 2 teaspoons sesame seeds; 12 head iceberg lettuce; 12 avocado, chopped; ¼ cup nori, chopped (sush seaweed); 1 cup baby spinach leaves; 4 button mushrooms, sliced; pickled ginger (optional); 3 -4 tablespoons soy sauce; 1 -2 teaspoon sesame oil; 2 teaspoons light vegetable oil; 1 teaspoon sugar (optional) or 1 teaspoon Splenda sugar substitute (optional); ½ teaspoon wasabi paste; ½ teaspoon ginger, grated; ½ teaspoon red pepper flakes

Servings: persons

8 ounces white fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted)
¼ cup soy sauce
2 teaspoons sesame oil
2 teaspoons sugar (or sugar substitute or peach nectar)
1 tablespoon white vinegar
½ teaspoon wasabi paste
½ teaspoon red pepper flakes
1 dash mirin rice wine (optional)
½ cup panko breadcrumbs
2 teaspoons sesame seeds
12 head iceberg lettuce
12 avocado, chopped
¼ cup nori, chopped (sush seaweed)
1 cup baby spinach leaves
4 button mushrooms, sliced
pickled ginger (optional)
3 -4 tablespoons soy sauce
1 -2 teaspoon sesame oil
2 teaspoons light vegetable oil
1 teaspoon sugar (optional) or 1 teaspoon Splenda sugar substitute (optional)
½ teaspoon wasabi paste
½ teaspoon ginger, grated
½ teaspoon red pepper flakes

1
Combine the marinade ingredients together, and place in a shallow dish with the fish.
2
Let sit at least 1 hour (overnight is best), turning the fish occasionally.
3
Mix the breading ingredients together on a plate.
4
Coat the fish pieces, pressing so the panko sticks.
5
Place on a greased baking pan.
6
Bake for 10-15 minutes at 350 degrees, or until the fish flakes with a fork.
7
Thinly slice the lettuce.
8
Add to a bowl with the remaining salad ingredients.
9
In another bowl, mix the dressing ingredients together until the wasabi is dissolved.
10
Pour over the salad, mix well.
11
Place the fish on top, and garnish with pickled ginger and sesame seeds.
12
Enjoy!

861

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 ounces white fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted), ¼ cup soy sauce, 2 teaspoons sesame oil, 2 teaspoons sugar (or sugar substitute or peach nectar), and more.

Yes, California Roll-In-A-Bowl Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

California Roll-In-A-Bowl Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions