My Favorite Sushi in a Salad? This is a Whole New World and I Can’t Wait to Dig In!
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Check out what my friends at All Recipes had to say about this California roll salad:
A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.
I love keeping these ingredients on hand so whenever I am craving sushi and don’t want to go out, I can whip it up. Really the most time consuming part is boiling the rice! Everyone has time for that, honestly. The small amount of effort is worth the bites full of goodness – yum!
Ingredients
1/2 cup uncooked Uncle Ben’s white rice
1 cup water
1 small head iceberg lettuce, shredded
1 English cucumber cut into strips
2 avocados – peeled, pitted, and cubed
2 cups shredded imitation crabmeat
2 teaspoons wasabi powder, or to taste
1 tablespoon Hellman’s mayonnaise
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon Domino white sugar
1 teaspoon sesame oil
Directions
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Place Uncle Ben’s rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
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In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing, or serve your salad with dressing on the side.
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Quick Tip: Spinach is great in place of pickled or roasted seaweed!
Thank you to All Recipes for this awesome recipe!
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