California Roll Salad
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.
Nutrition
Calories: 320 kcalCarbohydrates: 44 gProtein: 14 gFat: 10 gSaturated Fat: 1.5 gCholesterol: 10 mgSodium: 900 mgFiber: 6 g
Ingredients
- 4 teaspoon Sesame seeds
- 2 cup Cooked white rice cooled to room temperature
- 1½ cup Fresh carrots julienned, precut, packaged
- 8 oz Crab imitation, pieces cut 1/4 inch thick
- ½ each English cucumber peeled, seeded, cut in half and 1/4 in slc
- 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 each Hass avocado ripe
- 2 Tbsp. reduced-sodium soy sauce Dressing
- 4 tsp. freshly squeezed lemon juice Dressing
- 2 tsp. rice vinegar Dressing
Instructions
- 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