1 cup short grain or sushi rice
1/3 cup seasoned rice vinegar
1 pound Alaska Surimi Seafood (Imitation Crab)
1/4 cup mayonnaise
Salt and pepper, if desired
1 head butter/bib lettuce leaves, separated and rinsed
1 ripe avocado, peeled and cubed, sprinkled with lemon juice
1 cup diced English cucumber
4 toasted nori (seaweed) sheets, sliced into thin strips (or 1 cup toasted seaweed shreds)
3 Tablespoons toasted sesame seeds
Prepare rice in rice cooker or saucepot according to directions, but replacing 1/3 cup water with seasoned rice vinegar. Let cool when done.
Chop surimi into bite-sized pieces; add to a bowl. Stir in mayonnaise. Season with salt and pepper, if desired, to taste.
For assembly, spoon 1/3 cup rice into the center of a lettuce leaf. Top with 1/2 cup surimi salad, 2 to 3 tablespoons avocado, 2 tablespoons cucumber, 2 tablespoons nori shreds and about 1 teaspoon sesame seeds. Repeat for remaining 7 lettuce leaves.