Ingredients
-
1 1/2
-
7
-
1/4
-
1 1/2
-
1
-
3
-
2
-
4
-
1/2
-
1
-
2
-
1
-
1/4
-
-
2
Directions
California Roll Salad, I love sushi but have not learned how to make it This salad solves all my cravings for it because it is not as readily available in Greece This really wonderful recipe is from Epicurious , Phenomenal salad! I did use only 1 cup of rice, because we like less of starchy ingredients and more of other bits in our food and 1 cup of rice normally is more than enough for 4, the way we eat Other than that, absolutely no changes Still was a large serving for 4 So full of those California roll flavours!, I’m going to a potluck tomorrow so I made a half recipe of this salad today and had some friends sample it for me Omg, I could have tripled this and it would have been gone Everyone including me LOVED it used brown rice and a seaweed black sesame seed seasoning instead of the nori strips but I gotta say this was like eating a California roll My supermarket stopped carrying real canned crab so I bit the bullet and used the immitation stuff, who cared NO ONE!!! They ate it all before I could even snap a photo So with this test in mind, I’m tripling the recipe for tomorrow Don’t okit the ginger it is essential to the flavor! I’m going to rock the potluck tomorrow GREAT RECIPE!!!!
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Steps
|
1
Done
|
Into a Large Saucepan of Salted Boiling Water Stir Rice and Boil 10 Minutes. |
|
2
Done
|
Drain Rice in a Colander and Rinse. |
|
3
Done
|
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). |
|
4
Done
|
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. |
|
5
Done
|
in a Dry Small Skillet Toast Sesame Seeds Over Moderate Heat, Stirring, Until Golden and Fragrant and Transfer to a Small Bowl. |
|
6
Done
|
Transfer Rice to a Large Bowl and Stir in Vinegar Mixture. |
|
7
Done
|
Cool Rice and Stir in Sesame Seeds, Remaining 3 Tablespoons Vinegar, Oil, Ginger, Scallions, Carrot, and Cucumber. |
|
8
Done
|
Salad May Be Prepared Up to This Point 1 Day Ahead and Chilled, Covered. |
|
9
Done
|
Bring Salad to Room Temperature Before Proceeding. |
|
10
Done
|
Dry-Roast Nori, 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. |
|
11
Done
|
With Scissors Cut Nori Into Thin 2-Inch-Long Strips. |
|
12
Done
|
Peel and Pit Avocado. |
|
13
Done
|
Quarter Avocado and Cut Crosswise Into Thin Slices. |
|
14
Done
|
Add Avocado to Salad With Surmimi If Using and Two Thirds of Nori Strips and Toss Well. |
|
15
Done
|
Make Dressing: in a Small Bowl Stir Wasabi Powder Into Hot Water and Stir in Cold Water, Soy Sauce, and Ginger Juice. |
