California Roll Salad

Name: California Roll Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 avocado (preferably California); 118 milliliters finely shredded carrot; 454 grams large seedless cucumber , quartered lengthwise, cored, and chopped (about; 454 grams large seedless cucumber, quartered lengthwise, cored, and chopped (about; 2 teaspoons ginger juice (squeezed from freshly grated gingerroot); 2 teaspoons ginger juice (squeezed from freshly grated gingerroot); 2 sheets nori (paper-thin sheets of dried seaweed); 2 Tbsps finely chopped pickled ginger; 2 Tbsps finely chopped pickled ginger; 355 milliliters long-grain rice; 355 milliliters long-grain rice; 7 Tbsps rice vinegar (not seasoned); 7 Tbsps rice vinegar (not seasoned); 2 teaspoons salt; 2 teaspoons salt; 4 scallions, cut lengthwise into thin 1 inch strips (about 3/4 cup); 1 Tbsp sesame seeds (preferably unhulled); 2 Tbsps soy sauce; 2 Tbsps soy sauce; 59 milliliters sugar; 59 milliliters sugar; 3 Tbsps vegetable oil; 3 Tbsps vegetable oil; 2 teaspoons wasabi powder (Japanese green horseradish); 2 teaspoons wasabi powder (Japanese green horseradish); 1 Tbsp hot water; 2 Tbsps cold water; 2 Tbsps cold water; 113 grams surimi, if desired, sliced thin (mock crab legs) (optional)

California Roll Salad requires roughly 45 minutes from start to finish. This recipe makes 1 servings with 4134 calories, 66g of protein, and 153g of fat each. This recipe covers 78% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It works well as a pricey main course. It is a good option if you're following a gluten free and vegan diet. A mixture of scallions, cucumber, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. If you like this recipe, you might also like recipes such as California Roll Salad, California Roll Salad, and California Roll Salad.

Instructions

Into a large saucepan of salted boiling water stir rice and boil 10 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

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).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.In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.

Ingredients you will need

Sesame Seeds

Vinegar

Sugar

Toast

Water

Rice

Salt

Equipment you will use

Kitchen Towels

Colander

Sauce Pan

Frying Pan

Bowl

Transfer rice to a large bowl and stir in vinegar mixture.Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.Salad may be prepared up to this point 1 day ahead and chilled, covered.Bring salad to room temperature before proceeding.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.Peel and pit avocado.Quarter avocado and cut crosswise into thin slices.

Ingredients you will need

Sesame Seeds

Green Onions

Cucumber

Avocado

Vinegar

Carrot

Ginger

Nori

Rice

Cooking Oil

Equipment you will use

Kitchen Scissors

Bowl

Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.

Ingredients you will need

Wasabi Powder