California Roll Lettuce Cups

California Roll Lettuce Cups
4.5 from 2 ratings
Have you ever thought about making your own sushi? This recipe won't provide you with rolls, but we're pretty sure that you'll still love the end result. Reconsider your idea on what sushi is with these California Roll Lettuce Cups.This recipe was developed by Ryan and Sara Hall and Alaska Seafood.Former NCAA champion Ryan Hall is the current U.S. record holder for the half marathon and the first American to complete it in under an hour. He is a two-time Olympian, participating in both the 2008 Olympic Games in Beijing and the 2012 Olympic Games in London. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist. 
  • 1 cup short grain or sushi rice
  • 1/3 cup seasoned rice vinegar
  • 1 pound imitation crab, such as alaska surimi seafood (imitation crab)
  • 1/4 cup mayonnaise
  • salt and pepper, if desired
  • 1 head butter/bib lettuce leaves, separated and rinsed
  • 1 ripe avocado, peeled and cubed, sprinkled with lemon juice
  • 1 cup diced english cucumber
  • 4 toasted nori (seaweed) sheets, sliced into thin strips (or 1 cup toasted seaweed shreds)
  • 3 tablespoon toasted sesame seeds
  1. Prepare rice in rice cooker or saucepot according to directions, but replacing 1/3 cup water with seasoned rice vinegar. Let cool when done.
  2. Chop surimi into bite-sized pieces; add to a bowl. Stir in mayonnaise. Season with salt and pepper, if desired, to taste.