One time in undergrad, my boyfriend and I tried to make sushi. We had all the ingredients ready to go and were trying to roll them up, but they kept falling apart. That was when the Chinese exchange student who was also in the kitchen turned to us, and said, without too much sarcasm, that the rice was too hot and that that was why the rolls wouldn’t stay together.
We were left with hot sushi rice, sliced cucumber, sliced avocado and fake crab. So we just stuck it all in a bowl and called it dinner. This is like that, only you can (truthfully) tell people that you planned to do it.
This recipe combines the best parts of sushi (the creamy avocado, salty seaweed, crunchy avocado) while avoiding the work involved with actually rolling the sushi. Then, you add some tangy/salty/spicy sauce on top, and you have a perfect weeknight lunch or dinner. Serve it for dinner and everyone will be impressed.
Serves 1 (but can easily be increased). Time: 25 minutes.
- 1/2 cup sushi rice
- 1 teaspoon sugar
- 1/4 cup carrots
- 1/4 cup cucumber
- 1/2 avocado
- 1/3 cup fake crab
- Seaweed (I used a seaweed snack pack – which was cheaper than a pack of nori)
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic paste
- Sesame seeds to top
- Make the rice. Put the rice in a pot with a cup of water. Place over high heat until the water boils, then immediately turn the heat down as low as it can go, for exactly 23 minutes. Once the water is gone, add the sugar and mix.
- Prep the other ingredients. While the rice is cooking, slice the cucumber and carrot into thin strips. Chop the fake crab, and slice the avocado.
- Prepare the sauce. Mix the sauce by combining the vinegar, soy sauce, and chili garlic paste.
- Assemble. Place the rice in the bowl, and then top with the vegetables and crab. Spoon the sauce over everything and stick the seaweed in the side. Serve, and enjoy!