Deconstructed California Rolls

Deconstructed California Rolls

AuthorJulie

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)

1

Cook 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.

2

When 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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Ingredients

 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)

Directions

1

Cook 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.

2

When 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.

Deconstructed California Rolls
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