Serves 12 (2 lettuce cups each)
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

Pickled Ginger-Wasabi Vinaigrette:
1 oz. wasabi powder
1 ½ oz. water
8 oz. safflower oil
4 oz. pickled ginger juice 
2 oz. rice vinegar   
1 oz. sugar
5 tsp. dry mustard
2 ½ tsp. Kosher salt
1 tsp. dry onion

Lettuce Cups:
3 heads Iceberg lettuce

Alaska Surimi Seafood Salad:
4 cups Alaska Surimi Seafood
4 cups Japanese short-grained rice, cooked
1 ½ cups cucumber, peeled, seeded, diced 
1 ½ cups avocado, peeled, diced 
2 cups pickled Ginger-Wasabi Vinaigrette

Assembly:
2 lettuce cups
1 cup Alaska Surimi Seafood Salad
Pickled ginger, julienne, as needed
Toasted nori, cut in strips, as needed
Toasted sesame seeds, as needed

Directions

Pickled Ginger-Wasabi Vinaigrette:

  1. Combine wasabi powder and water in a small stainless steel bowl. Mix until well combined. Allow wasabi to sit for 5 minutes to 24 hours.
  2. Combine remaining ingredients in a blender. Blend for 30 seconds or until well combined and frothy.
  3. Add prepared wasabi. Blend until incorporated.
  4. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 16 oz.


Lettuce Cups:

  1. Trim off the bottom third of each lettuce head (core side); soak top portions in ice water for 10 minutes to crisp and help separate the leaves. Carefully separate outer lettuce leaves, one at a time. Using kitchen shears, trim leaves to form 3- to 4-inch circles. Each head of lettuce should yield 8 to 10 lettuce cups, depending on the size and condition. Yield: approx. 24 cups.


Alaska Surimi Seafood Salad:

  1. Combine all ingredients in a stainless steel bowl. Mix well to combine.
  2. Store salad in a container with a tight fitting lid. Refrigerate. Yield: approx. 12 cups.


Assembly:

  1. Assemble each lettuce cup in this order: Place lettuce cups (2 per serving) on a large plate. Fill each cup with about ½ cup filling. Garnish with pickled ginger, nori and sesame seeds.