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Deconstructed California Roll Bowl

Rated as 5 out of 5 Stars

"I was craving a California roll one day, but since I'm not a big seafood fan I used chicken instead. You could use crab or even shrimp if you are so inclined."
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7 h 5 m servings 832
Original recipe yields 2 servings (2 bowls)


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  1. Place chicken breasts in a shallow container. Cover with teriyaki marinade and orange juice concentrate. Cover and marinate in the refrigerator for 6 to 8 hours.
  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 18 minutes.
  3. Heat a large nonstick skillet over medium heat. Add chicken breasts, discarding marinade. Cook until browned on both sides and no longer pink in the center, about 6 minutes per side. Remove from heat; let rest for 5 minutes. Slice into strips.
  4. Heat peanut oil in a skillet over medium heat. Cook and stir onion until softened, about 5 minutes. Add zucchini; cook and stir until almost tender, about 5 minutes. Return chicken strips to the skillet; drizzle soy sauce on top. Stir in black sesame seeds. Fold in avocado gently.
  5. Serve chicken mixture over rice, with wasabi paste alongside.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 832 calories; 12.1 135.3 40.7 61 4650 Full nutrition

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Loved this.. I didn't have black sesame seeds so I used a mixture of sesame seeds, poppy seeds, onions and garlic. I also zoodled my zucchini to be fancy :D