California Roll Sushi Salad
2 cups sushi rice
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 medium seedless cucumber, peeled and diced
2 avocados, diced
1/2 pound lump crabmeat
1 sheet dried seaweed, crumbled into small pieces or cut into strips*
1/4 cup low sodium soy sauce (If you use regular soy sauce, you may want to reduce the salt added to the rice to 1/4 tsp)
2 tablespoons toasted sesame seeds
Pickled ginger (optional)
Prepared wasabi (optional)
Place rice in a large colander and rinse with cold water. Place rice in a medium saucepan and cover with 2 1/4 cups cold water. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 15 minutes.
Meanwhile, in a small glass bowl, combine rice wine vinegar, sugar and salt. Microwave for about 1 min, or until sugar dissolves upon stirring. Place vinegar mixture and rice in a large bowl and toss to combine. Let cool completely.
In a medium bowl, toss cucumber, avocado, crabmeat and seaweed until combined. Stir in cooled rice. Divide among serving bowls and serve, topping with soy sauce (mixed with wasabi, if desired) sesame seeds and pickled ginger (if using) to taste.
Yield: 4 servings
Prep Time: 15 min
Cook time: 15 min plus cooling time