So what are those things? A generous amount of rice tossed with a little rice vinegar. Sliced up cucumber and avocado. Torn up pieces of crab sticks. Lightly toasted sesame seeds. And in nod to the wasabi paste that is usually served with California rolls, some chopped scallions to give it a little bite. I drizzled a little watered down soy sauce over the top of this after I took its picture (only because I forgot to do it BEFORE I took the picture, and by then my camera card was out and my lights were off and blah blah blah you don’t want to know). But the soy sauce gave it a nice amount of seasoning.
So if you (like me!) want to try California rolls at home, here’s an Irish girl’s version of it, with deep apologies to any sushi roll purists out there, as I’m sure I have broken any number of rules. But it tasted good!
Serves: 2 servings
- 2 cups cooked white or brown rice, room temperature
- 2 tablespoons rice vinegar (or more to taste)
- 1 cup crab sticks torn into bite sized pieces or lump crabmeat
- 1 cup cucumber, cut into matchstick slices
- 1 avocado, sliced
- 1 tablespoon sesame seeds, lightly toasted
- 1 scallion, chopped
- 2 tablespoons soy sauce thinned with 1 tablespoon water
- Mix the rice with the vinegar and taste. Add more vinegar by the teaspoonful if you like it with a little more kick.
- Arrange the rice, crabstacks, cucumber and avocado on two plates.
- Scatter the sesame seeds and scallion on top.
- Drizzle with soy sauce mixture and serve!