California Roll Salad

California Roll Salad

20 minutes 4-6 servings

Ingredients

Dressing

  • 1-3 teaspoons wasabi paste

  • 1/3 Cup rice vinegar

  • 3 Tablespoons vegetable oil

  • 3 Tablespoons soy sauce

Salad

  • 2 packages (8 oz each) Louis Kemp Crab Delights, Flake or Chunk Style

  • 1 1/2 Cups sushi rice, cooked and kept warm

  • 1/3 Cup rice vinegar

  • 1 1/2 Tablespoons sugar

  • 1/2 Tablespoons kosher salt

  • 1/2 Bunch scallions, thinly sliced

  • 1/2 English cucumber, finely diced

  • 5 radishes, thinly sliced

  • 1 Cup Shelled edamame, cooked

  • 1-2 Avocados, thinly sliced

  • 1 Sheet Nori, finely shredded

  • Toasted sesame seeds

Directions

  1. DRESSING: Whisk together ingredients and set aside.

  2. SALAD: Transfer warm cooked rice to large bowl.

  3. In a small bowl, combine rice vinegar, sugar and salt; whisk until dissolved.

  4. Pour vinegar mixture over rice. Fold until well mixed. Let cool to room temperature, and stir in scallions, cucumber, radishes and edamame.

  5. Just before serving: divide rice mixture between serving bowls and top with avocado and Crab Delights.

  6. Sprinkle each with nori and sesame seeds and serve.

Crab Delights® Flake Style

Louis Kemp

Crab Delights® Flake Style

8 oz

Learn More
Crab Delights® Chunk Style

Louis Kemp

Crab Delights® Chunk Style

8 oz

Learn More

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