Spicy Crab California Roll

2 cups water

1 cup Calrose rice

1 cup crab meat, chopped

2 tbsp mayonnaise

Siracha, to taste

Cucumber

Avocado

¼ cup rice vinegar

1 tbsp sugar

1 sheet nori

Directions:

1.   Bring water to a boil.

2.   Rinse and drain rice. Add to boiling water and stir.

3.   Cover rice, turn heat to low and let cook for 18-20 minutes.

4.   While rice id cooking, chop crab meat into small pieces, add mayonnaise and siracha.

5.   Cut peeled cucumber and avocado into ¼ inch batons.

6.   In a small bowl, add rice vinegar and sugar. Cook on high in microwave for 1 minute to dissolve sugar.

7.   Add vinegar mixture to cooked rinse and fluff with a fork. Let rice cool.

8.   Place a piece of saran wrap on your counter and place half of a sheet of nori onto the saran wrap.

9.   Spread ½ cup of the rice over the nori, spreading it about an inch over top of the nori.

10.                Place, cucumber, avocado and crab meat in a line across the rice.

11.                Roll the roll tightly and seal with the saran wrap, refrigerate for 1 hour.

12.                Using a sharp knife, slice the roll into ¾-1 inch pieces.

13.                Serve with soya sauce, mayo an siracha mixture, wasabi and pickled ginger 

A few things I would like you to do:

1.   Why is Calrose rice used in this recipe?

2.   What different fillings can you use in a California roll? What would you prefer?

Send your answers to my e-mail or on the Instagram account!

Music: https://www.bensound.com