Imitation Crab California Roll Burrito

• Seafood

  • 16 oz Imitation crab meat

• Produce

  • 1 Avocado
  • 2 Carrots
  • 1 Cucumber
  • 1 cup Napa cabbage or regular cabbage
  • 4 sheets Nori

• Condiments

  • 1/4 cup Mayonnaise

• Pasta & Grains

  • 2 cups Sushi or short grain rice

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1 tsp Sesame seeds
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Liquids

  • 2 cups Water

Found on dinnerthendessert.com

Description

Ingredients

• 2 cups sushi or short grain rice
• 2 cups water, plus extra for rinsing rice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 16 ounces imitation crab meat
• ¼ cup mayonnaise
• 4 sheets nori
• 1 cucumber
• 2 carrots
• 1 cup napa cabbage or regular cabbage
• 1 avocado
• 1 teaspoon sesame seeds

Directions

• Rinse rice several times with cold water until it runs clear. This helps it become sticky, please dont skip this step.
• Put the rice and 2 cups of water into a pot and bring to a boil, uncovered.
• Once it boils, reduce the heat to low and cook covered for 15 minutes.
• Remove from the heat and let stand, covered, for 10 minutes. Do not peek at it.
• Put the rice vinegar, sugar and salt in a small bowl and microwave on high for 30 to 45 seconds.
• Add the vinegar mixture to the rice in an even distribution and fold to combine. Try not to make the rice mushy.
• Let it cool completely in as thin a layer as you can while you prepare and make your rolls.
• Put imitation crab meat and mayonnaise in a small food processor and pulse until it is combined and is minced.
• Alternately you can chop it all together and mix in the mayonnaise.
• Julienne the carrots (I used a rainbow of carrots), napa cabbage, and cucumber (peel and remove the seeds of the cucumber first)
• Slice the avocado thinly.
• Assembly:
• On top of a piece of parchment paper about twice the length of your nori, put one cup of rice on a sheet of nori, spread rice to the edge. Sprinkle with ¼ teaspoon sesame seeds.
• Put ½ cup of julienned vegetables (1/4 cup cabbage, ¼ cup of carrots and cucumber.. eyeball this since you wont have a measuring cup to fit the veggies)
• Put ¼ of sliced avocado along the side of the veggies in a fanned out pattern.
• Put ¼ of the crab mixture on top in a log
• Roll the nori into a log with the edges just meeting by a ¼ - ½ inch or so using your parchment paper, to roll it closed and tight.
• After the roll meets, fold the parchment in to make bottoms of the burrito and roll the rest of the paper to close it tightly.
• Slice the parchment burrito in half.