Ingredients
24wonton wrappers
canola oil,for frying
½cucumber,peeled and very finely diced
3sheetsnori,cut into 27 squares
2cupsbrown rice
2tbsprice vinegar
16ozKrab meat,or actual crab meat
¼cupmayonnaise
sesame seeds,for garnish
soy sauce,for drizzling on top of tacos
wasabi,for topping
spicy mayo
Preparation
Take a taco shell and push a crumpled 8-inch piece of non-heavy-duty foil into the shell to get the shape of the interior. Pull the foil out and push down sharp points to smoothen the surface.
Use circular wonton skins, or just trim some square ones. Drape the wonton on the bottom of the taco-shaped foil to shape it. Hold it in place with a pair of tongs.
Heat the oil to about 350 degrees F. Lower the tongs into the oil without letting go, keeping a gentle grip to keep the wonton from tearing.
In about ten seconds, lift it out, and with a fork pull the wonton off the foil and back into the oil. Remove with the tongs gently. Set the shells aside.
Cut nori sheets into nine equal pieces and put one square into each shell.
Mix brown rice with rice vinegar. Microwave for about 15 seconds.
Put about a little over a tablespoon of brown rice inside the shells, then top with a heaping tablespoon of the California roll mixture, some finely diced cucumber, and some sesame seeds.
Serve with spicy mayo and a bowl of premixed wasabi and soy sauce. Use a spoon to drizzle soy sauce on the tacos.
