California Roll Jars
I have a huge confession to make, and I think I would just feel so much better if I were to confess it here to you. After all, I do think this is a safe space so I feel like I can say anything without judgement, right? The truth is I don’t really care for sushi. That’s to say, I don’t like raw sushi or hand rolls, and really the only kind of sushi I do enjoy, if you can call it sushi at all, are basic cut rolls like California Roll or Shrimp Tempura Roll and I’m sure I’ve just insulted many people, and I’m sorry!
The other problem I have with sushi is that I feel like you spend a lot of money on it and then about 20 minutes later you’re just hungry all over again and so you end up eating another meal altogether. With all that being said, I do have a soft spot, like I said, for a California roll, as basic as that is, and so these California Roll Jars are the ultimate meal on the go. They’re fun to eat and great for parties. Let’s all get into it!
California Roll Jars
Equipment
- Jars
- Fine mesh strainer
- Saucepan
Ingredients
- 1 1/2 cups sushi rice
- 1/4 cup rice wine vinegar plus 1 tablespoon
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 4 ounces imitation crab meat roughly shredded
- 1/4 cup mayonnaise
- 1 Persian cucumber thinly sliced
- 4 sheets Nori thinly sliced
- 2 avocado diced
- 2 tablespoons Furikake seasoning
- pickled ginger for serving
- soy sauce for serving
- wasabi for serving
- Sriracha for serving
Instructions
- To make the rice, place in a fine mesh strainer and rise under cold running water until the water runs clear at the bottom. Bring 3 ½ cups water to boil in a medium saucepan with a tight fitting lid. Once it comes to a boil, stir in the rice, cover, reduce heat to low and cook for 20 minutes. Remove from the heat and allow to sit, covered, for 15 minutes.
- In a small saucepan, combine 1/4 cup rice wine vinegar, sugar and salt. Bring to a simmer, cooking over low heat until the sugar and salt have dissolved. Remove from heat and set aside.Uncover the rice and fluff with a fork. Transfer to a large bowl and stir in the warm vinegar mixture, with a wooden spoon until sticky. Set to the side and allow to cool to room temperature.
- In a small bowl, combine the crab meat with the mayonnaise and the remaining 1 tablespoon vinegar until evenly mixed through.
- To assemble, you’ll need some glass jars, anything from a pint or below (depending on how big or small you’d like the serving sizes to be). Start each with a spoonful of rice and press it down gently to create a layer. Then top with a sprinkle of nori, then a spoonful of the crab salad, then cucumber and repeat with rice and so on. Again, the amount of layers will depend on how big your jars are. Finish off with avocado and a sprinkling of Furikake. If you plan on serving the jars later, you can toss the avocado with a bit of lemon juice to keep it from browning. Cover with a lid or plastic wrap and store in the fridge until ready to serve. Enjoy!
