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Deconstructed California Rolls

Yields1 Serving

 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)

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.


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.