This is an easy way to make the popular California sushi roll, without the roll. These may be prepared as much as a few days ahead of time, when stored in an airtight container. In that case, remember to add the avocado only when you’re ready to serve.
- 3 cups water
- 2 cups uncooked medium-grain rice
- ¼ cup rice vinegar
- ¼ cup dry white wine, alcoholic or non-alcoholic
- 1 tbsp. light brown sugar
- 12 oz. imitation crabmeat
- 1 medium cucumber, thinly sliced crosswise
- 1-1/2 cups shredded carrot
- 1-1/2 cups sliced green onions, both white and green parts
- 1 small avocado, chopped
For the sauce:
- ½ cup plus 2 tbsp. fat-free, low-sodium chicken broth
- 2 tbsp. low-salt soy sauce
- 1 tsp. prepared wasabi, wasabi powder or prepared white horseradish (or more to taste)
- 2 tbsp. pickled ginger slices, if desired
In a medium non-stick saucepan, stir the water, rice, rice vinegar, wine and brown sugar. Bring to a boil over high heat. Reduce the heat and simmer, covered, until water is absorbed, usually 35 minutes or more. No stirring is needed.
Remove the pan from the heat and put on a cooling rack. Let stand, covered, for five minutes. Uncover and fluff with a fork. Let cool for 10 minutes.
Spoon about 1 cup rice into each of six soup bowls. Arrange the crabmeat, cucumber, carrot, green onions and avocado atop the rice, distributing ingredients evenly.
In a small bowl, whisk together the sauce ingredients. Spoon about 2 tbsp. sauce over each bowl, or serve on the side. Top each bowl with ginger, if desired.
From the American Heart Association Low-Fat, Low-Cholesterol cookbook