California Roll Salad
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 1⁄2 cups long-grain rice
- 1⁄4 cup rice vinegar, plus
- 3 tablespoons rice vinegar (not seasoned)
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 1 tablespoon sesame seeds
- 3 tablespoons oil
- 2 tablespoons pickled ginger, finely chopped
- 4 scallions, cut lengthwise into thin 1 inch strips
- 1⁄2 cup carrot, finely shredded
- 1 cucumber, quartered lengthwise, cored, and chopped
- 2 sheets nori
- 1 avocado
- 1⁄4 lb surimi, sliced thin (mock crab legs)
- 2 teaspoons wasabi powder
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons ginger juice (squeezed from freshly grated ginger root)
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).
- 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.
- In a dry small skillet toast sesame seeds over moderate heat and stirring until golden and fragrant and transfer to a small bowl.
- 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.
- 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. With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surimi if using and two thirds of nori strips and toss well.
- 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 nori strips and drizzled with dressing.
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