Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 19 2020

California Roll in a Jar

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    1 cup uncooked sushi rice
    1 cup water
    1/2 teaspoon salt
    1 tablespoon rice vinegar
    1 tablespoon sugar
    2 medium ripe avocados, peeled and cubed
    1 cup lump crabmeat, drained
    1 cup chopped cucumber
    2 nori sheets, thinly sliced
    Optional: Pickled ginger slices, soy sauce and toasted sesame seeds

Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large saucepan; bring to a boil. Reduce heat; cover. Simmer until water is absorbed and rice is tender, 15-20 minutes. Remove from heat. Let stand 10 minutes. Combine rice vinegar and sugar, stirring until sugar is dissolved. Stir into rice.

Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars; layer with half of the avocados, crabmeat, cucumber and nori. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. If desired, serve with optional ingredients.