Califauxnia Rolls

The last time I made sushi, I was really craving a California roll, and was trying to figure out what to sub in for the crab, when I remembered making these 'crab' cakes. The flavor had been spot on, but I wanted a more authentic texture, so I used tofu that I'd frozen (then thawed) and crumbled by hand. This little tweak resulted in a 'crabbier' texture and maintained the original flavor that I'd enjoyed so much in the cakes.

 

Unfortunately, as I was getting ready for dinner, I realized that I was out of rice vinegar - pretty crucial for proper sushi rice. I went ahead with my rolls anyway, but won't make the same mistake again. The rice was much more difficult to work with, and I ended up with thick, heavy rice layers. Oh well, live and learn!