This one felt wrong when I looked at the interior of my fridge and thought of it, but I gotta say… it was beyond easy and tasted really good. <insert your own joke here>
I made what I can only refer to as “California Roll Soft Tacos.”
Let’s be honest, sushi people – California roll is ALREADY an abomination. One of the better long-gone sushi bars of Los Angeles, Sushi Nozawa, would actually THROW YOU OUT if you ordered it.
But what can I say? I’ll eat any kind of seafood if it tastes decent. Kinda like the way I’m a total pasta gourmet and snob, but would still snarf down Kraft mac ‘n’ cheese out of a box or even Chef Boyardee.
So I had some fake crabmeat I’d figured on making some simple sammiches with, but instead, I did this:
- Chopped up said fake crabmeat and tossed with mayo, set aside
- Took 2 avocados, mashed ’em up with some lemon juice and salt, set aside
- Seeded/sliced up some cucumber into long strips, as well as some shredded carrot – set aside.
- Made a quick abomination of sushi rice – basically, 1/2 cup of rice rinsed until the water was reasonably clear, cooked in cup of water – bring to boil, simmer until mostly done, then let sit off heat for 10 minutes. Then I mixed it with a tablespoon of vinegar rice. Set aside.
- Warmed up some flour tortillas, soft taco size.
- Assembly! A layer of the rice in the tortilla, followed by pressing the crab, avocado into it, then the cucumber and carrot.
- Rolled it up tight and alternated between sprinkling soy sauce or tabasco on it, in between bites.
And it was DAMN GOOD.
Certainly a good thing to do with the fake crab from now on. And, minus the hint of salt/crisp from the seaweed wrapper of an actual California Roll, pretty much the same affect.
And considering how I got all the major ingredients at the local Aldi…. DIRT CHEAP!
I’m sure if I wanted to spring for actual sushi quality fish, the same sushi-burrito motif would work just fine with a tweak here and there with the other ingredients. And yes, I did miss the picked ginger, although I mostly eat that as a palate cleanser when switching between fish at an actual sushi bar.
I keep wondering if dim sum or a sushi bar will be my first long sit-down restaurant meal once this covid bullshit is over with. But in the meantime… I guess I’ll try to come up with more stuff like this.