California Roll Salad Recipes

Steps:

• 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, 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 surmimi if using and two thirds of nori 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 nori strips and drizzled with dressing.

Steps:

• Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
• Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
• Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

Steps:

• 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, 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 avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori 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 nori strips and drizzled with dressing.

Steps:

• Sticky Rice:Rinse short grain rice until the water runs clear. Place 1/2 cup rice and 1/2 cup water in a saucepan and cover with tight fitting lid. Bring rice to a boil then reduce heat to low and simmer for 15 minutes. Remove rice from heat, remove lid and place a tea towel over pot. Replace lid and allow to sit for an additional 15 minutes. Remove rice from pot and cool in refrigerator so you can mix it in the salad. It will be very sticky.
• To assemble the salad; combine flaked crab meat, cucumber mathsticks, mayonnaise, soy sauce, and cooled rice in a bowl, mix until well combined.
• Halve each avocado and remove flesh from the skin. Place 2 avocado halves in a bowl and top with 1/4 of the California Roll mixture for each person.
• Garnish with sesame seeds and wasabi and pickled ginger to taste.
• Enjoy!
• Note: If you don't want to make the sticky rice, just substitute 1 cup of leftover plain white rice.