Deconstructed California Roll Sushi Salad
One of our favorite appetizers! Just pile it in a large, lovely bowl and serve. Our guests always love this dish.
One half-cup rice vinegar
4 Tablespoons vegetable oil
4 Tablespoons sugar
4 teaspoons sesame oil
2 teaspoons soy sauce
1 clove garlic, minced
2 teaspoons ginger powder
One half-teaspoon salt
4 cups cooked sushi rice*
1 English cucumber peeled and sliced thinly
1 16-ounce package kosher faux crabmeat diced
2 ripe avocados peeled and sliced
2 scallions, chopped
Whisk dressing until blended. Toss half of the dressing with the rice while the rice is warm. Rice can be refrigerated at this point and used the next day, but bring to room temperature when ready to use.
Just before serving and in a separate bowl, mix crab, avocado, scallions and cucumber with remainder of dressing. Pile room temperature rice into serving bowl. Top with crab and vegetables.
Optional: Garnish with sesame seeds and additional avocado; Add additional vegetables such as edamame or shredded carrots; Use grilled salmon instead of kosher crab.
Serve alongside a small bowl of wasabi, soy sauce, pickled ginger and nori chips
Serves about 8 as an appetizer. We often serve ours with a second appetizer of homemade eggrolls.