“Try the sushirrito trend taking over the Bay Area in California! Sushi gets supersized with an imitation crab California roll sushi burrito that is filled with imitation crab, cucumber, avocado, carrots, and Napa cabbage. Serve with spicy mayo and soy sauce and laugh at all the normal-sized California rolls people are still eating.” — Sabrina Snyder, personal chef and blogger at Dinner, then Dessert
- 2 Cups sushi rice
- 2 Cups water, plus extra for rinsing rice
- 2 Tablespoons rice vinegar
- 2 Tablespoons sugar
- 1 Tablespoon kosher salt
- 16 Ounces imitation crab meat
- 1/4 Cup mayonnaise
- 2 carrots
- 1 Cup Napa cabbage
- 1 cucumber, peeled and seeds removed
- 1 avocado, sliced
- 4 sheets nori
- 1 Teaspoon sesame seeds
Rinse rice several times with cold water until it runs clear. This helps it become sticky, so please don't skip this step. 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. Do not peek at it.
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 you can while you prepare and make your rolls.
Put imitation crab meat and mayonnaise in a small food processor and pulse until it is combined and is minced. Alternately, you can chop it all together and mix in the mayonnaise.
Julienne the carrots, Napa cabbage, and cucumber. Slice the avocado thinly.
To assemble: place one piece of parchment paper about twice the length of your nori, put one cup of rice on a sheet of nori, spread rice to the edge.