1 cup uncooked medium-grain rice
2 Tablespoons sugar
2 Tablespoons unseasoned rice vinegar
1 Tablespoon toasted sesame oil
1 teaspoon sambal oelek (Asian chili sauce)
2 teaspoons vegetable oil
1 cup small broccoli florets
1/2 cup shiitake mushrooms, stemmed and sliced
1-1/2 teaspoons minced garlic
1-1/2 teaspoons white sesame seeds
1 teaspoon black sesame seeds
1 Tablespoon minced sweet pickled ginger with juice
1/2 cup frozen shelled edamame, defrosted
1/4 cup carrot, fine julienne or shredded
1 green onion, thinly sliced
10 to 12 oz. Alaska Surimi Seafood (Imitation Crab)
Cook rice according to package directions; fluff with a fork. In a small bowl, combine sugar, rice vinegar, sesame oil and sambal oelek; stir to dissolve sugar. While rice is still hot, drizzle vinegar mixture over rice and fold in with a fork. Cover and chill until cold.
Meanwhile, heat oil in a nonstick pan over medium-high heat. Add broccoli and mushrooms and sauté for 3 to 4 minutes, until broccoli is just tender. Add garlic and sauté 1 minute more. Remove from heat; chill until cold.
Transfer rice to serving bowl. Gently stir sautéed veggies, sesame seeds, ginger, edamame, carrot, green onion, and Alaska Surimi Seafood into rice.
Cook’s Tip: This salad is great to serve “California Roll” style, with a sprinkle of shredded nori, diced cucumbers and avocado on top. Save time by using leftover or take-out rice!