Deconstructed California Rolls

Deconstructed California Rolls


April 12, 2010

If you're starting with fresh crab legs, steam them for 7-8 minutes in a covered pot with an inch or two of water. (Make sure your husband gets rid of all the bits of shell when he picks out the meat.)

  • Makes: Serves 4.


1 cup long grain white or sushi rice

1/4 cup rice vinegar

2 Tbsp. sugar

1 carrot, grated

2 green onions, thinly sliced

1/4-1/2 English cucumber, diced

1 ripe avocado, peeled and sliced

1/2 lb. (or as much as you want) lump crabmeat (cooked)

1 Tbsp. mayo

salt to taste

toasted sesame seeds, for sprinkling (optional)

chopped fresh cilantro (optional)


1Cook the rice however you would normally cook it, then spread it out while still hot on a rimmed baking sheet. Bring the vinegar and sugar to a simmer in a small saucepan, then pour it over the rice, tossing it about to coat.

2When the rice is cool, put it into a bowl and add the carrot, green onions and cucumber. Divide among 4 wide, shallow bowls. Top with avocado. In a small bowl, stir together the crab, mayo and salt; divide between the bowls, and sprinkle with sesame seeds and cilantro.


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