Spicy California Roll

I was born into a culinary driven family. Both sides of the family has rich passion in pouring love into the food they cook. My dad was a sushi chef but never shared his techniques with me. Though I had lack of training I still think those spicy california rolls look delicious, don’t they? 

Ingredients:

1 cucumber minced (peeled)

1 package of imitation crab meat

Mayo

Siracha (Intensely spicy hot sauce)

Seaweed sheets

Season rice (Cook 2 cups of rice and season with salt and rice vinegar)

Rice vinegar

Sesame seeds

1.Once the rice has cooked, season with salt and rice vinegar (to taste)

2. Separate the crab meat by hand and marinate in 1/2 cup of mayo and 2 tbsp of siracha (more or less depending on your level of spice)

3. For ease of rolling place the sushi mat inside a gallon size ziploc bag. Lay the seaweed sheet on top of the ziploc bag and place the rice on the sheet. Spread the rice to every edge. Make sure the entire surface area is covered completely but not thick. Sprinkle with sesame seeds (this will help the rice to not stick to the bag) *Tip: when spreading the rice DO NOT press down to hard. Lightly spread the rice. You want your rice to be nice and fluffy when rolled not compact. 

4. Flip the seaweed sheet over so that the rice is on the bottom. Add the minced cucumber and the marinated crab meat about an inch from the bottom. Carefully roll the sushi roll. Once rolled take a sharp knife and slice the pieces. 

5. You can dip the sushi in soy sauce and wasabi but I made a spicy sauce to go along with it. 

Decor:

Drop the spice sauce onto the plate and take a spoon and drag it out. With a spoon carefully place small drops of the sauce on the plate.