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Author Notes: When you want the taste of a California roll in a hurry, turn to this recipe. It makes an easy, light lunch, dinner or party side dish. Simply scale up for larger parties and quantities. I've seen a similar idea in Good Housekeeping or Better Homes and Gardens magazine, but their version was more complicated. This is my pared down, memorization-friendly version! —Shannon
Makes approximately 2 cups total
- 1/2 Peeled and julienned cucumber (medium sized)
- 1/2 Avocado, pitted and flesh scooped in small chunks with a spoon
- 1 cup Warmed white rice - Great way to use up some takeout leftovers!
- 1/2 cup Surimi imitation crab chunks
- 1-2 splashes Sprinkle some soy sauce (your fave is fine) to taste
- 1 splash Japanese sesame oil (Do not skip this ingredient!)
- Warm the takeout rice or prepared ahead white rice, with one splash of the sesame oil. Repeat after me: "I will not skip the sesame oil." This adds the right bit of deeper flavor.
- Chop up the crab chunks into small pieces, to your preference. Place on top of the rice.
- Peel and julienne the cucumber half into chunky sticks. Place on top of the rice and crab.
- Half the avocado and use a spoon to scoop small chunks of avocado. Place on top of the rice, crab and cucumber.
- Finally, sprinkle soy sauce over top of all of these ingredients, to taste. Stir gently to coat all ingredients with the flavor intensity you prefer. Don't make this too far in advance, or wait to add the avocado last, so it doesn't brown.