California Roll Salad Recipe

• 1 1/2 c. long-grain rice
• 1/4 c. plus 3 Tbsp. rice vinegar not seasoned
• 1/4 c. sugar
• 1 1/2 tsp salt
• 1 Tbsp. sesame seeds pref. unhulled
• 3 Tbsp. vegetable oil
• 2 Tbsp. finely minced pickled ginger
• 4 x scallions (about 3/4 c.) cut lengthwise into thin 1" strips
• 1/2 c. finely shredded carrot
• 1 lrg seedless cucumber (about 1 lb.) quartered lengthwise & cored & minced
• 2 sht nori (paper-thin sheets of dry seaweed)
• 1 x avocado (preferably California)
• 1/4 lb surimi (mock crab legs) if you like sliced thin
• 2 tsp wasabi (Japanese green horseradish) pwdr
• 1 Tbsp. warm water
• 2 Tbsp. cool water
• 2 Tbsp. soy sauce
• 2 tsp ginger juice squeezed from freshly grated gingerroot

1. Into a large saucepan of salted boiling water stir rice and boil 10 min.
2. Drain rice in a colander and rinse.
3. Set colander over a kettle of boiling water (rice shouldn't touch water) and steam rice, covered with a kitchen towel and lid, till fluffy and dry, 10 to 15 min (check water level in kettle occasionally, adding water if necessary).
4. While rice is steaming, in a small saucepan bring 1/4 c. vinegar to a boil with sugar and salt, stirring till sugar is dissolved, and remove from heat.
5. In a dry small skillet toast sesame seeds over moderate heat, stirring, till golden brown and fragrant and transfer to a small bowl.
6. Transfer rice to a large bowl and stir in vinegar mix.
7. Cold rice and stir in sesame seeds, remaining 3 Tbsp.
8. vinegar, oil, ginger, scallions, carrot,a nd cucumber.
9. Salad may be prepared up to this point 1 day ahead and chilled,covered.
10. Bring salad to room temperature before proceeding.
11. Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or possibly electric burner), holding it at opposite corners and moving it back and forth, till it turns bright green, 30 seconds to 1 minute.
12. With scissors cut nori into thin 2-inch-long strips.
13. Peel and pit avocado.
14. Quarter avocado and cut crosswise into thin slices.
15. Add in avocado to salad with surimi if using and two thirds of nori strips and toss well.
16. Make dressing: In a small bowl stir wasabi pwdr into warm water and stir in cool water, soy sauce, and ginger juice.
17. Serve salad sprinkled with remaining nori strips and drizzled with dressing.
18. NOTES : (Sushi Rice Salad with Avocado, Cucumber, and Scallions)

longgrain rice, rice vinegar, sugar, salt, sesame seeds, vegetable oil, pickled ginger, scallions, carrot, cucumber, sht nori, avocado, surimi, wasabi, water, water, soy sauce, ginger juice squeezed from

Taken from cookeatshare.com/recipes/california-roll-salad-98033 (may not work)