Tuesday, March 13, 2012

Spicy Californina Rice

My husband made Spicy California rolls a few months ago.  I thought that the taste of seaweed paper was too strong, so I asked him to make it without it.  And we love it so much better!

1/2 cucumber
1/2 avocado
1/4 cup of mayo
1 tsp of rice vinegar
1/2 tsp of chili oil
1 - 8oz package of imitation crab meat
4 cups of cooked rice
soy sauce

First, cook sushi rice to yield 4 cups of cooked rice.
Then, peel and dice cucumber with pampered chef food chopper.  The nickle is this picture is to reference the size of the diced cucumber.

Next, remove the skin and seed from avocado.  Slice into 1/8-1/4 inch slices.

Chop imitation crab meat with pampered chef food chopper.
In a bowl, mix chopped crab, mayo, and chili oil.
After the rice is cooked add rice vinegar to the rice and stir.  This makes the rice sticky and it is used in the sushi roll process.
To assemble: place cooked rice on plate, spread crab/mayo/chili oil mixture.  Sprinkle diced cucumber on top of crab mixture.  And last, place avocado slices and enjoy!  Optional: Sprinkle with soy sauce.

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