California Roll Dip

Printable Version (Recipe Only)

Family and friends can't get enough of this deconstructed sushi favorite adapted for dipping. You can also serve it over sushi rice or regular steamed rice and make a rice bowl meal of it. It's good for 2 or 3 servings that way.

So easy to make and perfect for those holiday parties and potlucks coming up!

If you don't have surimi (artificial crab), you can substitute with peeled and precooked shrimp (the smallest size you can find), thawed and thoroughly drained. Of course real lump crab, thoroughly drained, is worth the splurge if you can swing it. ;)

California Roll Dip
Serves 4 to 6 as appetizer or 2 to 3 as a rice bowl topping
Time: 20 minutes
Printable Version

- 1/2 pound surimi (artificial crab), completely thawed, water squeezed out, and chopped
- 1 Persian cucumber (aka Baby Cucumber) diced, excess water squeezed out. (You can use one small pickling cucumber or half of an English/Hothouse cucumber, seeded as well.)
- 1 large ripe avocado, diced
- 3 Tablespoons very finely chopped onions
- 1/3 cup mayonnaise (I like Best Foods/Hellman's.)
- 1/2 teaspoon sugar
- 1 pinch salt
- 1 Tablespoon lemon juice

Gently fold all ingredients together in a large bowl until thoroughly combined. (In these kinds of preparations, I like to sprinkle dry/powder ingredients like salt and sugar over the entire surface area because it's much easier to make sure they get evenly incorporated into the recipe that way.)

Serve with crackers, pita, tortilla chips, or as a vegetable dip.

Enjoy! :)



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