California Roll Taco

How to make California Roll Taco Recipe - Be careful not to add soy sauce before serving or the taco will become soggy and impossible to hold; serve it on the side for dipping or for drizzling immediately prior to eating.

Makes 3-4 tacos

Ingredients:
2 oz crab meat
1 small cucumber
¼ avocado
1 cup cooked Japanese rice (sometimes called sushi rice); basmati works well, too
Wasabi sauce (or wasabi paste, if preferred) for topping
Soy sauce for dipping
Tortillas

Method:
Cut crab meat, cucumber, and avocado into thin matchsticks, no more than three inches long. (To make the cucumber more manageable, cut the rounded edges off of four sides to make a long rectangle that sits flat on the work surface, then cut into strips. You will need to be a little creative with the avocado to make strips.)

Add about ¼ cup of rice to a tortilla, gently patting down with the back of a spoon.
Top with 3-4 pieces each of crab, cucumber, and avocado.

Drizzle wasabi sauce on top and serve with a side of soy sauce.

California Roll Taco