Food blogger Marc Matsumoto reinvents the California roll into a modern day variation.
- 2 rice cooker cups brown rice (300 grams)
- 2 2/3 cup water
- 1/4 cup meyer lemon juice
- 3 tablespoons coconut sugar
- 1 teaspoon salt
- 1 avocado, cubed
- 100 grams crab meat
- Cilantro, for garnish
- Meyer lemon zest, for garnish
- Place the rice in a fine mesh sieve and wash thoroughly. Let it drain completely and put it in a pot with the water. Let the rice soak for at least 1 hour.
- Bring the the water to a boil over high heat, cover the pot with a lid and set the pot on your smallest burner at the lowest setting. Cook for 30 minutes. Do not open the lid.
- Remove the pot from the heat and let the rice steam for another 10 minutes.
- If you are making the rice in a rice cooker, use the rice cooker up to measure out 2 cups. Rice the rice and fill the cooker to the 2 cup line for brown rice with water. If your cooker has a brown rice mode, set it and start it. If it does not have a brown rice mode, let the rice soak for 1 hour before starting the cooker.
- Mix lemon juice, coconut sugar and salt together in a small bowl until the sugar and salt have completely dissolved.
- To prepare the toppings, peel, pit and cube the avocado, sprinkling a little lemon juice on top to keep it from changing color. To get very thin threads of lemon zest, use a vegetable peeler to peel a bit of zest off the lemon and then use a very sharp knife to slice the peel into thin strips.
- When the rice is done, dump it out into the largest bowl you have and pour the seasoning all over the rice.
- Use a rice paddle or spatula to carefully stir the mixture together ensuring each grain is coated without breaking up the grains of rice. While you're mixing, have someone fan the rice to cool it off quickly. This is the secret to making sushi rice that's glossy and sticky but not mushy.
- Once the rice has cooled to room temperature, divide the rice amonst 2-4 bowls. Top with the avocado, crab, cilantro and lemon zest.