How To Make Imitation Crab California Roll Burrito
This Bay Area trend combines Japanese and Mexican inspirations to create a California roll burrito. Our version uses imitation crab meat and avocado.
Rinse rice several times with cold water until it runs clear.
Put the rice and 2 cups of water into a pot and bring to a boil, uncovered.
Once it boils, reduce the heat to low and cook covered for 15 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Put the rice vinegar, sugar and salt in a small bowl and microwave on high for 30 to 45 seconds.
Add the vinegar mixture to the rice in an even distribution and fold to combine. Try not to make the rice mushy.
Let it cool completely in as thin a layer as possible while making and preparing the rolls.
Put imitation crab meat and mayonnaise in a small food processor and pulse until it is combined and is minced.
Julienne the carrots, napa cabbage, and cucumber (peel and remove the seeds of the cucumber first).
Slice the avocado thinly.
On top of a piece of parchment paper about twice the length of the nori, put 1 cup of rice on a sheet of nori. Spread rice to the edge. Sprinkle with ¼ teaspoon of sesame seeds.
Put ½ cup of julienned vegetables (¼ cup of cabbage, ¼ cup of carrots and cucumber).
Put ¼ of sliced avocado along the side of the veggies in a fanned out pattern.
Put ¼ of the crab mixture on top in a log
Roll the nori into a log with the edges just meeting by a ¼-½ inch or so using a parchment paper to roll it closed and tight.
After the roll meets, fold the parchment in to make bottoms of the burrito and roll the rest of the paper to close it tightly.
Slice the parchment burrito in half.
- Calories: 695.84kcal
- Fat: 20.14g
- Saturated Fat: 3.23g
- Monounsaturated Fat: 8.35g
- Polyunsaturated Fat: 8.14g
- Carbohydrates: 111.25g
- Fiber: 5.44g
- Sugar: 16.58g
- Protein: 17.41g
- Cholesterol: 28.31mg
- Sodium: 1242.70mg
- Calcium: 83.54mg
- Potassium: 695.08mg
- Iron: 2.11mg
- Vitamin A: 307.74µg
- Vitamin C: 17.82mg
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