California Wrap And Roll
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Salt3 tbsps
Rice Wine Vinegar1.25 tsps
Horseradish (drained bottled)2 tsps
Lime Juice (fresh)1 tsp
Soy Sauce170 g
Surimi (sea legs)Directions:
1
Boil 2 cups of water in a medium saucepan
2
Add the rice and salt and return to a boil, stirring once or twice
3
Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, until all the moisture is absorbed, about 18 minutes
4
Allow to cool, uncovered, for about 15 minutes, or remove to a plate to speed cooling
5
Combine the vinegar, scallions, horseradish, 1 1/2 teaspoons of the lime juice, and the soy sauce in a small bowl
6
Stir into the rice
7
Toss the avocado and remaining 1/2 teaspoon lime juice together in a separate small bowl
8
To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mixture evenly over the lavash, leaving a 1-inch border
9
Distribute a quarter of the crab, avocado, and ginger slices evenly over the rice and roll away from you, as tightly as possible
10
Complete the wraps with the remaining ingredients
11
Or, if you prefer, prepare all at once assembly-line style
12
Slice in half on the bias if serving for lunch
13
For appetizers, cut into 1- to 2-inch pieces and serve with the spirals facing up