We are a family that absolutely loves sushi, but don't always have all the ingredients at home to make it! Invention became the mother of necessity. So here is my reinvented version of the California roll!
Ingredients
- ounces imitation crabmeat: 10 piece (chopped)
- medium avocado: 1 piece (diced)
- water: 3 cups
- uncooked instant rice: 3 cups
- cream cheese: 1 pack (8 ounce pack, softened)
- soy sauce: 2 Tbsp
- garlic salt: 1 tsp
- ground black pepper: 1 tsp
- Italian-seasoned bread crumbs: 2 cups
- canola oil for frying: 1 cup (or as needed)
- mayonnaise: 3 Tbsp
- sriracha sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
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Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
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When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
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Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
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Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.
