v"California Roll Salad"

(Sushi Rice Salad with Avocado, Cucumber, and Scallions)
v"California Roll Salad"
v"California Roll Salad"

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups long-grain rice (I use medium grain rice)

  • 1/4

    cup plus 3 tablespoons rice vinegar* (not seasoned)

  • 1/4

    cup sugar

  • 1 1/2

    teaspoons salt (I substitute seasoned sushi vinegar for the above 3 ingredients)

  • 1

    tablespoon sesame seeds (preferably unhulled*) (I buy the sesame seeds that are already toasted.)

  • 3

    tablespoons vegetable oil

  • 2

    tablespoons finely chopped pickled ginger*

  • 4

    scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)

  • 1/2

    cup finely shredded carrot

  • 1

    large seedless cucumber (about 1 pound), quartered lengthwise,

  • cored, and chopped

  • 2

    sheets nori (paper-thin sheets of dried seaweed)* (I buy nod that is already roasted)

  • 1

    avocado (preferably California)

  • 1/4

    pound surimi (mock crab legs) if desired, sliced thin

  • For dressing

  • 2

    teaspoons wasabi (Japanese green horseradish) powder*

  • 1

    tablespoon hot water

  • 2

    tablespoons cold water

  • 2

    tablespoons soy sauce

  • 2

    teaspoons ginger juice (squeezed from freshly grated gingerroot)

  • *available at Asian markets, natural foods stores, and some supermarkets

Directions

Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary). ( I cook my rice in a rice cooker) While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. (I substitute the prepared sushi vinegar.) In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl. (I substitute the store bought toasted sesame seeds.) Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. (I wouldn't refrigerate the rice) Dry-roast nod, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. (I substitute store bought roasted non.) With scissors cut non into thin 2-inch-long strips. Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. (I cube the avacado, slices are too thin and the flavor disappears in the salad.) Add avocado to salad with surmimi if using and two thirds of nod strips and toss well. Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Serve salad sprinkled with remaining non strips and drizzled with dressing

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