This is a great appetizer for any get together, and a fun spin on sushi without the mess of chopsticks, soy sauce, and lots of extra plates. I made it for the Academy Awards one year and it was definitely a crowd pleaser. Even though fake crab, or krab with a k, isn’t exactly my preferred choice of crab, I think it’s necessary for these appetizers. You hardly ever see real crab in sushi rolls, and for some reason the taste of the krab just makes it feel the most like sushi. I mix mine with mayo, lemon, a bit of Sriracha for some kick, and sesame oil for a nutty taste. Top with black sesame seeds for garnish and you have a quick and easy app for any occasion.
Deconstructed California Rolls
Makes: 6 servings
Prep Time: 15 minutes Total Time: 15 minutes
1 package krab, found in the refrigerated section of the seafood counter
1 bunch of romaine lettuce, use the thin small leaves
1 avocado, thinly sliced
2 tbs freshly chopped cilantro
1 tbs black sesame seeds, for garnish
1/3 cup mayonnaise
1 tbs soy sauce
1 tbs Sriracha sauce
1 tbs sesame oil
1 tbs rice vinegar
salt and pepper to taste
1. Chop the krab into thin, long, bite-sized pieces similar to what you would see in a sushi roll. Mix the mayonnaise through rice vinegar together in a medium mixing bowl. Add the krab to the mix and use a spatula to blend everything evenly. Season to taste with salt and pepper, and add any additional Sriracha if desired.
2. Assemble the wraps by taking a small, thin piece of romaine and topping it with a few tablespoons of krab filling. Add a slice or two of avocado and sesame seeds to garnish. Serve at room temperature.