California Roll Salad
20 minutes 4-6 servings
Ingredients
Dressing
1-3 teaspoons wasabi paste
1/3 Cup rice vinegar
3 Tablespoons vegetable oil
3 Tablespoons soy sauce
Salad
2 packages (8 oz each) Louis Kemp Crab Delights, Flake or Chunk Style
1 1/2 Cups sushi rice, cooked and kept warm
1/3 Cup rice vinegar
1 1/2 Tablespoons sugar
1/2 Tablespoons kosher salt
1/2 Bunch scallions, thinly sliced
1/2 English cucumber, finely diced
5 radishes, thinly sliced
1 Cup Shelled edamame, cooked
1-2 Avocados, thinly sliced
1 Sheet Nori, finely shredded
Toasted sesame seeds
Directions
DRESSING: Whisk together ingredients and set aside.
SALAD: Transfer warm cooked rice to large bowl.
In a small bowl, combine rice vinegar, sugar and salt; whisk until dissolved.
Pour vinegar mixture over rice. Fold until well mixed. Let cool to room temperature, and stir in scallions, cucumber, radishes and edamame.
Just before serving: divide rice mixture between serving bowls and top with avocado and Crab Delights.
Sprinkle each with nori and sesame seeds and serve.
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