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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.
4 teaspoon Sesame seeds
2 cup Cooked white rice, cooled to room temperature
1 1/2 cup Fresh carrots, julienned, precut, packaged
8 oz Crab, imitation, pieces cut 1/4 inch thick
1/2 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)
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California Roll Salad

California Roll Salad

California Roll Salad
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:3 minutes
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