- Core, rinse and drain lettuce; refrigerate in plastic bag.
- Combine rice and 2 cups water in medium saucepan; bring to boil. Reduce heat, cover and simmer 20 minutes, or until water is absorbed. Remove from heat and let stand 20 minutes, covered.
- Meanwhile, combine vinegar, sugar and salt in small saucepan; heat only until sugar dissolves, stirring constantly.
- Turn cooked rice out into large non-metal bowl, separating kernels with fork. Pour vinegar mixture, a little at a time, evenly over rice; gently folding to combine after each addition. Cool rice mixture to room temperature.
- Cut lettuce in half lengthwise. Carefully separate leaves.
- Cut or shred crabmeat into bite-size strips.
- Just before serving, cut each avocado in half; seed and peel. Cut each half lengthwise into 8 thin slices. Arrange avocado slices, lettuce leaves and crabmeat on large platter.
- Fluff rice mixture with fork.
- To make Temaki-Zushi: Place lettuce leaf in palm of hand. Spread 1 to 2 Tbsp. rice mixture in center of lettuce. Top with avocado slice and one piece crabmeat. Wrap lettuce around filling in cone shape to enclose. Serve with soy sauce.
California Temaki-Zushi (Hand Rolled Sushi)
ingredients
1 large head iceberg lettuce
1-1/2 cups uncooked long grain rice, washed and drained
1/4 cup Kikkoman Rice Vinegar
3 tablespoons sugar
2 teaspoons salt
1/2 pound crabmeat or imitation crabmeat
2 large ripe avocados
Kikkoman Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
