Prep 15 mins
Cook 20 mins
This recipe was adapted from a poster on another board, Sandi in Hawaii, and we love it. When you are unable to have real sushi, this is a tasty substitution. It is great for a party as everyone can just help themselves. Check out my Lazy Woman Spicy Tuna Roll. Don't forget the wasabi!
- 2 cups short-grain rice or 2 cups sushi rice
- 2 1⁄4 cups water
- 4 tablespoons sushi vinegar
- 1⁄3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 10 ounces crab (krab) or 10 ounces imitation crabmeat (krab)
- 1⁄4 cup mayonnaise
- 2 ripe avocados, peeled and sliced thin
- 1 bunch green onion, sliced thin
- 1⁄2 English cucumber, diced
- tobiko (flying fish roe)
- sriracha chinese hot sauce (optional)
- Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny. Layer the rice in a pie plate or other serving dish. On top of the rice place the thinly sliced avocado until rice is covered. Mix the krabmeat with the mayonnaise. Put the krab mixture on top of the avocado and spread evenly. Sprinkle with sliced green onions and chopped cucumber. Sprinkle tobiko (if using) over the top. For a spicy version squirt some Sriracha Chinese Hot Sauce. Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls.
I arranged individual plates. didn't have the tobiko and forgot the nori (dangit), but in the spirit of adventure, I made something totally new here. Proves that my life is one big change after another...I've given up trying to keep up with myself. 10 Stars and goes straight to my Best of 2015.