California Roll Salad

Name: California Roll Salad | Louis Kemp | Recipes | Trident Seafoods
Cook time: PT20 minutesM
Yield: 4-6 servings
Ingredients: 1-3 teaspoons wasabi paste; 1/3 Cup rice vinegar; 3 Tablespoons vegetable oil; 3 Tablespoons soy sauce; 2 packages (8 oz each) Louis Kemp Crab Delights, Flake or Chunk Style; 1 1/2 Cups sushi rice, cooked and kept warm; 1/3 Cup rice vinegar; 1 1/2 Tablespoons sugar; 1/2 Tablespoons kosher salt; 1/2 Bunch scallions, thinly sliced; 1/2 English cucumber, finely diced; 5 radishes, thinly sliced; 1 Cup Shelled edamame, cooked; 1-2 Avocados, thinly sliced; 1 Sheet Nori, finely shredded; Toasted sesame seeds

20 minutes 4-6 servings

First, they deconstructed the burrito. And now, the California roll. Satisfy your sushi cravings with this light and spicy salad-version of everyone’s favorite sushi roll.

Ingredients

Dressing

1-3 teaspoons wasabi paste
1/3 Cup rice vinegar
3 Tablespoons vegetable oil
3 Tablespoons soy sauce

Salad

2 packages (8 oz each) Louis Kemp Crab Delights, Flake or Chunk Style
1 1/2 Cups sushi rice, cooked and kept warm
1/3 Cup rice vinegar
1 1/2 Tablespoons sugar
1/2 Tablespoons kosher salt
1/2 Bunch scallions, thinly sliced
1/2 English cucumber, finely diced
5 radishes, thinly sliced
1 Cup Shelled edamame, cooked
1-2 Avocados, thinly sliced
1 Sheet Nori, finely shredded
Toasted sesame seeds

Directions

DRESSING: Whisk together ingredients and set aside.
SALAD: Transfer warm cooked rice to large bowl.
In a small bowl, combine rice vinegar, sugar and salt; whisk until dissolved.
Pour vinegar mixture over rice. Fold until well mixed. Let cool to room temperature, and stir in scallions, cucumber, radishes and edamame.
Just before serving: divide rice mixture between serving bowls and top with avocado and Crab Delights.
Sprinkle each with nori and sesame seeds and serve.