Callie: California Salad

Jordan and I both love sushi, but given my time frame and lack of resources (not to mention, how terrible I am at rolling sushi), I knew I wouldn't be able to pull it off. But I wanted to use the unique flavor combination of a California roll: avocado, cucumber, and crabmeat. Inspired by this recipe, I decided to make a sushi-like salad. Instead of seaweed, I used a bag of salad greens for my base. Then I added cooked rice, crab meat, avocado, and cucumber (I sliced the vegetables into long strips and added them to the top of the salad.) I served it with flat bread (an Indian flat bread called Naan...yes, it was a cultural shift, but it was tasty! More on the Naan in the next post)

Outcome: This was definitely the most successful dish of the night (and yes, I realize there was very little actual cooking involved here...that's probably why it was a success). We both like salads, and the flavor combination was very good. However, the final product was a lot more salad-y than sushi-y (not a bad thing, just not what I had intended). Jordan suggested we try it again sometime as a rice-based dish, using actual sushi rice, and layer on the seaweed and other toppings.