California Sushi Bites
This crunchy cucumber snack is inspired by a popular (but not traditional Japanese) type of sushi popular in the states. 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.
Editor's Note: After retesting this dish, the ingredient list was edited on September 1, 2020. The introduction was also edited to provide more information.
avocado
Juice of 1 lemon
large cucumber, sliced into 1/4" coins
lump crabmeat
mayonnaise
Sriracha
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.
