Deconstructed California Rolls

I love California Rolls, but I don’t like Sushi. Weird, I know, but the idea of eating raw fish grosses me out. I also don’t like the price of almost $8.00 for 8 California Rolls at the store. So I decided to try making something that tastes like them, but costs less money and time.

I researched how Sushi rice is made, and I was ready to begin. Sushi rice is usually made with white rice, but I used brown rice instead. I mixed up the Rice vinegar, sugar and salt, warmed it in the microwave for 30 seconds and then folded it into the cooked rice. Then I added chopped avocado, and I had a very basic form of Deconstucted California Rolls. I added some diced cucumber to mine, but you could add diced onion, garlic or carrots, as well.

Deconstructed California Rolls


1 cup brown rice

2 cups water

1 tablespoon rice vinegar

1/2 teaspoon salt

1 tablespoon sugar

1 avocado


Pour rice into a sauce pan along with 2 cups of water. Bring to a boil, then turn heat to medium low, and put the lid on the pan, with enough of a gap to let a bit of the steam escape. The rice should simmer for about 15 to 20 minutes, but keep an eye on it, so the pan doesn’t go dry. When there’s only a tiny bit of water left underneath the rice, take the pan off the heat and position the lid so no steam escapes.

While the rice is cooking, prepare the avocado. Carefully slice the avocado the long way and twist it apart. To remove the pit, either tap the pit with your knife blade and twist the pit out, or scoop the pit out with a spoon. Then use a spoon to scoop the avocado flesh out of the skin. Here’s a great video to show you how. Now dice the avocado in small pieces.

Next, pour the Rice vinegar, sugar and salt into a small bowl or measuring cup, give it a stir and then warm it in the microwave for 30 seconds. When the rice has absorbed the last of the water, and cooled enough to fluff it up with a fork, pour the rice vinegar mixture into it, and stir the rice gently just to coat it. Then add the avocado and any fresh chopped veggies you like, and stir it again.

This is the result. I’m not claiming it’s pretty, but it is fast, healthy and easy on your grocery budget. One cup of raw brown rice equals two cups of cooked rice. At right around $1.50 a pound, the whole dish, (not just this bowl) cost about  $2.25. And it made enough for 3 lunches for me, or one side dish for my husband, son and me at dinner time.

Please share in the comments if you try making this. I’d love to know what you think!


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