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Alaska Surimi Seafood ‘California Roll’ Lettuce Cups

Alaska Surimi Seafood 'California Roll' Lettuce Cups
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Servings
12
Servings
12
Alaska Surimi Seafood 'California Roll' Lettuce Cups
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
12
Servings
12
Instructions
  1. Pickled Ginger-Wasabi Vinaigrette:
  2. 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.
  3. Combine remaining ingredients in a blender. Blend for 30 seconds or until well combined and frothy.
  4. Add prepared wasabi. Blend until incorporated.
  5. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 16 oz.
  6. Lettuce Cups:
  7. 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
  8. leaves. Carefully separate outer lettuce leaves, one at a time. Using kitchen shears, trim leaves to form 3- to 4-inch circles. Each head
  9. of lettuce should yield 8 to 10 lettuce cups, depending on the size and condition. Yield: approx. 24 cups.
  10. Alaska Surimi Seafood Salad:
  11. Combine all ingredients in a stainless steel bowl. Mix well to combine.
  12. Store salad in a container with a tight fitting lid. Refrigerate. Yield: approx. 12 cups.
  13. Assembly:
  14. 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.
  15. Garnish with pickled ginger, nori and sesame seeds.
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