Deconstructed California Roll
September 1, 2017
These tiny treats are perfect for college students. They store well in a dorm room mini fridge and make a great snack for late night studying or an on-the-go lunch. The avocadoes in this recipe contain a high amount of heart healthy fats. Additionally, crab is one of the best sources of dietary protein available. It contains the same amount of protein as beef without the saturated fat. This dressing is also great over a bed of leafy greens or on a pita with veggies.
- 2 cup white or brown rice (cooked)
- 1 Tbsp. rice vinegar
- 1 tsp sugar
- 1 Tbsp. soy sauce
- Sesame seeds
- 2 whole avocados (skin and seed removed, diced)
- 2 Tbsp. lemon juice
- 2 whole cucumbers (peeled, seeds removed, cut into small matchstick-size pieces)
- 1 cup lump crab meat (picked over) or imitation crab legs
- Roasted seaweed garnish
- Green onions, diced as a garnish
Asian Miso Ginger Dressing:
- 1 cup soy sauce
- 1 cup rice vinegar
- 1/2 cup raw sugar
- 2 Tbsp. sesame oil
- 1 scallion, finely minced
- 1 Tbsp. toasted sesame seeds
- 1 Tbsp. fresh ginger, finely grated
- 1 tsp chili powder
- Heat the vinegar and sugar in a small saucepan over medium heat until the sugar is dissolved. While your brown rice is still warm, pour the vinegar-sugar mixture and soy sauce over it and toss to combine. Let cool to room temperature.
- While rice cools, brush avocado chunks with lemon juice to prevent browning.
- Assemble each mason jar in the following order:
- First (bottom) layer: 1/2 cup rice
- Second layer: 1/2 cup cucumber (or 1/2 cucumber)
- Third layer: 1/4 cup crab
- Fourth layer: 1/2 avocado
- Fifth layer: Seaweed and green onions
- Make the dressing by mixing all the ingredients together in a bowl.
- Store in the refrigerator until ready to eat. When ready to serve, dump jar’s content into a bowl, toss, and serve with Asian miso ginger dressing. Enjoy!