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California Roll Casserole Recipe

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This recipe for California Roll Casserole, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Chew
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C. cooked short grain rice (Japanese)
1/2 pkg. tamanoi sushinoko (powdered vinegar for sushi)
1# imitation crab
1/2 C. mayonaise
1/4 C. sour cream
1/4 tsp. soy sauce
Nori Komi Furikake (prepared sesame and black seaweed)
2 avocadoes
Korean Nori (sesame oil seasoned seaweed sheets)

Directions:
Directions:
While rice is still warm, sprinkle and mix in the powdered vinegar. Spread rice in 9"x13" casserole dish; press lightly. In large bowl, combine mayo, sour cream, and soy sauce. Fold in crab; set aside. Sprinkle rice with furikake. Slice avocado and layer over furikake. Spread crab mixture over avocado. Cover with plastic wrap and store in cool place until serving time. To serve: cut rice into 1" x 2" rectangles, and place in middle of Nori sheet. Wrap sheet around rice and eat!

Personal Notes:
Personal Notes:
This version of California roll is much simpler for the cook! It might offend Uncle Martin's Japanese sensibilities, but who cares?! If the Nori sheets are large, cut into 2"x3" rectangles. The rice casserole can be refrigerated, but the longer it's in the refrigerator, the drier the rice will get.

 

 

 

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