California Rolls


Capture the flavors of traditional sushi at home from Aviva Goldfarb of The Six O'Clock Scramble. See the full post at Kitchen Explorers.

Total time: 20 Minutes

Yield: 8 servings



  • 6 medium sized whole wheat or flour tortillas
  • 1 1/2 ripe avocados
  • 1/2 cucumber peeled
  • 1 pkg. (8 oz.) alfalfa or broccoli sprouts
  • 1 pkg. (4 oz) imitation crab legs (made out of white fish)
  • reduced-sodium soy sauce for serving
  • wasabi (Japanese horseradish) sauce for serving (optional)


  1. Cut avocados in half, scoop out flesh with a large spoon and remove the pit.  Thinly slice avocados, cucumbers, and crab legs.  Spread a handful of them out on one half of each tortilla.  Top with sprouts, and roll tightly. Slice the tortillas into 1 inch slices like sushi rolls.
  2. To eat, dip rolls in soy sauce.  For a spicier dip, mix a little wasabi paste or powder into the soy sauce before dipping.
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