Ingredients
- Pickled Ginger-Wasabi Vinaigrette:
- 1 oz. 1 oz. wasabi powder
- 1 1/2 oz. 1 1/2 oz. water
- 8 oz. 8 oz. safflower oil
- 4 oz. 4 oz. pickled ginger juice
- 2 oz. 2 oz. rice vinegar
- 1 oz. 1 oz. sugar
- 5 tsp. 5 tsp. dry mustard
- 2 1/2 tsp. 2 1/2 tsp. Kosher salt
- 1 tsp. 1 tsp. dry onion
- Lettuce Cups:
- 3 3 heads Iceberg lettuce
- Alaska Surimi Seafood Salad:
- 4 cups 4 cups Alaska Surimi Seafood
- 4 cups 4 cups Japanese short-grained rice, cooked
- 1 1/2 cups 1 1/2 cups cucumber, peeled, seeded, diced
- 1 1/2 cups 1 1/2 cups avocado, peeled, diced
- 2 cups 2 cups pickled Ginger-Wasabi Vinaigrette
- Assembly:
- 2 2 lettuce cups
- 1 cup 1 cup Alaska Surimi Seafood Salad
- Pickled ginger, julienne, as needed
- Toasted nori, cut in strips, as needed
- Toasted sesame seeds, as needed
Servings:
Units:
Instructions
- Pickled Ginger-Wasabi Vinaigrette:
- 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.
- Combine remaining ingredients in a blender. Blend for 30 seconds or until well combined and frothy.
- Add prepared wasabi. Blend until incorporated.
- Pour dressing into squeeze bottles and refrigerate. Yield: approx. 16 oz.
- Lettuce Cups:
- 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:
- Combine all ingredients in a stainless steel bowl. Mix well to combine.
- Store salad in a container with a tight fitting lid. Refrigerate. Yield: approx. 12 cups.
- Assembly:
- Assemble each lettuce cup in this order: Place lettuce cups (2 per serving) on a large plate. Fill each cup with about 1/2 cup filling.
- Garnish with pickled ginger, nori and sesame seeds.
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