This crunchy cucumber snack is inspired by a popular (but not traditional Japanese) type of sushi popular in the states.
Photo Credit: Chelsea Lupkin
California maki is most often rolled inside and filled with imitation crab meat, avocado, and cucumber. It was likely invented in the 1970’s, but the world may never know who invented it, and if, in fact, it was created in the Golden State. Several L.A. chefs have been credited, and one chef from Vancouver claims he’s the mastermind.
Besides the obvious fact that this recipe is in no way shape or form sushi, it takes many liberties with mayo, Sriracha, green onions, and even lemon juice (to keep the avo nice and bright). Got furikake? It'd be delicious sprinkled on top as the final garnish.
YIELDS: 6 | PREP TIME: 0 HOURS 15 MINS | TOTAL TIME: 0 HOURS 15 MINS
1 avocado 1 Juice of 1 lemon 1 large cucumber, sliced into 1/4" coins 8 oz. lump crabmeat 1/3 c. mayonnaise 2 tsp. Sriracha 3 green onions, thinly sliced (plus more for garnish) Sesame seeds, for garnish Soy sauce for serving
Thinly sliced avocado then toss slices in lemon juice. Top each cucumber slice with avocado and season with salt and pepper.
In a medium bowl, combine crabmeat, mayonnaise, Sriracha, and green onions. Season with salt and pepper, and squeeze more lemon juice into the mixture, if desired.
Top each cucumber sliced with a small scoop of the crab mixture. Sprinkle sesame seeds over each serving. Serve with soy sauce.
Shared from: LAUREN MIYASHIROFood DirectorLauren Miyashiro is the Food Director for Delish.com.