California Roll Salad Bowl
Place rice in fine sieve; rinse under cold running water until water runs clear. In small saucepan set over medium-high heat, combine rice and water; bring to simmer, then reduce heat to low. Cover and cook for 12 to 15 minutes or until liquid is absorbed and rice is tender.
Meanwhile, bring vinegar, sugar and salt to simmer; cook for 1 to 2 minutes or until sugar dissolves. Remove from heat. Stir in oil, ginger and garlic. Stir mixture into rice; let cool completely.
Divide rice among 4 bowls. Top with crab, avocado, cucumber, red pepper, carrot and nori. Serve with wasabi, pickled ginger and soy sauce.
• To toast nori seaweed sheets, place on a baking sheet and broil for 30 seconds or until nori turns green and gets crispy.
• If you like nori, toast and shred an extra sheet to add to the salad.
Ingredient: Fish & Seafood
Cooking Method: Sauté / Pan Fry
World Cuisine: Asian
Product: Extra Light