So, what did everybody make for the Superbowl? We made California rolls. Not really a common snack when watching the game, but we don’t watch football much. We had so much chicken wing dip and other cream cheese related snacks during the holidays that we wanted something different this time.
Back in Rochester, all the California rolls I ever ate comprised of stick of imitation crabmeat and veggies. In Cali, the imitation crab meat is shredded and mixed with mayo. I like it this way a lot better, mainly because anything as a vehicle for mayo is good enough for me. I know I just said I wanted to stay away from cream cheese snacks but replaced them with mayo related snacks.
California Rolls (makes 8-10 rolls)
- 6 cups cooked rice
- 1/4 cup sushi vinegar
- 3 tsp. sugar
- 1 tsp. salt
- 1 tsp. sesame oil
- 10 seaweed sheets
- bamboo mat for rolling sushi
- 12 oz. imitation crab meat, shredded and mixed with mayo
- 1 avocado, cut into strips
- 1 cucumber, cut into strips
1) After rice is finished cooking, let steam in pot/rice cooker for ten minutes covered. Pour rice into bowl and combine with vinegar, sugar, salt and sesame oil.
2) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put crabmeat, cucumber and avocado strips on top of rice an inch above bottom of sheet.
3) Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Remove bamboo and finish rolling the sushi by hand. Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife. Serve with soy sauce and/or wasabi.