CALIFORNIA ROLL SALAD

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California Roll Salad image

From Gourmet, July 1994.

Provided by Vicki Butts (lazyme)

Categories     Salads

Time 55m

Number Of Ingredients 20

1 1/2 c long-grain rice
1/4 c rice vinegar (not seasoned)
3 Tbsp rice vinegar (not seasoned)
1/4 c sugar
1 1/2 tsp salt
1 Tbsp sesame seeds
3 Tbsp vegetable oil
2 Tbsp pickled ginger, finely chopped
4 scallions (about 3/4 cup), cut lengthwise into thin 1-inch strips
1/2 c carrot, finely shredded
1 large seedless cucumber (about 1 pound), quartered lengthwise, cored, and chopped
2 sheet(s) nori (dried seaweed)
1 avocado
1/4 lb surimi (imitation crab legs), sliced thin, optional
DRESSING:
2 tsp wasabi powder
1 Tbsp hot water
2 Tbsp cold water
2 Tbsp soy sauce
2 tsp ginger juice (squeezed from freshly grated ginger root)

Steps:

  • 1. Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
  • 2. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
  • 3. While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
  • 4. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  • 5. Transfer rice to a large bowl and stir in vinegar mixture.
  • 6. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
  • 7. Salad may be prepared up to this point 1 day ahead and chilled,covered. Bring salad to room temperature before proceeding.
  • 8. Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
  • 9. Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surimi if using and two thirds of nori strips and toss well.
  • 10. Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  • 11. Serve salad sprinkled with remaining nori strips and drizzled with dressing.

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