Foodie Jr. LOVES California Rolls. He would eat them all day, every day, if I let him. He isn’t too fond of salad though. This was my attempt to compromise with him on a very busy night that had us on the go. We keep a pretty busy schedule around here and being able to whip these up while he was at school for quick assembly at dinner time was a big help. I normally would make these with real crab but I had the surimi on hand the day I made these and no time to get to the store to buy lump crab meat. (Shrimp would be just fine to use as well.) Foodie Jr. will eat them either way, so I luck out there. I do not think this is an earth shattering recipe or anything, but it might be a helpful idea to some, especially busy families. You could easily replace the crab with tofu or simply load it with more avocado if you do not like seafood. Mr. Foodie and I enjoy these as well and they make for a great, light meal or a quick appetizer for a gathering. I generally make a platter of them at a time but it is fun to let your guests make their own as well.
CALIFORNIA ROLL SALAD TO GO
-Lump Crab Meat (flaked) or Surimi (chopped), lightly tossed with Japanese or regular mayonaise.
-English Cucumbers, peeled, sliced thin and marinated in Mirin (or rice wine vinegar) and black pepper for a few hours
-Avocado, chopped or slice per your preference
-Nori Komi Furikake (Japanese Rice Seasoning)
-Hearts of Romaine, broken in half to form a sort of lettuce cup to hold salad
1. Layer ingredients onto romaine lettuce cup, I usually go crab, avocado, cucumber and top with furikake.