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California Roll Salad
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California Roll Salad
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 20 minutes
Prep Time:
 20 minutes
Cook Method:
 combined
Cook Temp:
Directions:
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California roll, a type of sushi that's usually made with rice on the outside and seaweed on the inside, appeals to most sushi-shy people, as there's no raw fish. Try substituting brown rice for white for more fiber and nutrients. This salad is a great way to use leftover rice.

Rice

4 tsp. sesame seeds
2 cups cooked white rice, at room temperature (about 2/3 cup uncooked white rice)
1 1/2 cups precut, packaged, julienned carrot pieces
1 (8-oz.) package imitation crab, pieces cut 1/4 inch thick
1/2 English cucumber (about 8 oz.), peeled, seeded, cut in half lengthwise, and sliced into half-moons 1/8 inch thick
4 scallions, trimmed and thinly sliced
1/2 (8-inch) sheet nori, cut into thin strips, about 1 inch long (found in the International aisle)
1 ripe avocado

Dressing

2 Tbsp. reduced-sodium soy sauce
4 tsp. freshly squeezed lemon juice
2 tsp. rice vinegar

1. Toast sesame seeds. Heat a large skillet over medium heat and add seeds. Shake pan periodically for 2 to 3 minutes, until seeds begin to darken slightly. Immediately remove from heat and set aside.
2. In a large mixing bowl, combine rice, carrots, crab, cucumber, scallions, nori strips, and sesame seeds. Toss gently to mix.
3. Make dressing. Stir together soy sauce, lemon juice, and rice vinegar in a small bowl, then pour over salad mixture and toss again to combine.
4. Divide mixture among four shallow bowls or plates. Peel and quarter avocado, cutting each quarter into thin slices. Garnish each bowl with avocado slices. Serve immediately.

Source: Hannaford Fresh Magazine, May/June 2008
4 tsp Sesame seeds
2 cup Cooked white rice, cooled to room temperature
1 1/2 cup Fresh carrots, julienned, precut, packaged
8 oz Crab, imitation, pieces cut 1/4 inch thick
1/2 ea English cucumber, peeled, seeded, cut in half and 1/4 in slc
4 ea Medium scallions, trimmed and thinly sliced
1/2 ea Fresh nori seaweed sheets, Porphyra tenera, for sushi
1 ea Hass avocado, ripe
2 Tbs Low sodium soy sauce
4 tsp Freshly squeezed lemon juice
2 tsp Rice vinegar


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