Ingredients
- Refreshing and tangy, these California Roll-inspired lettuce cups make an impressive appetizer.
- 12 oz. 12 oz. Alaska Surimi Seafood (Imitation Crab)
- 1-1/2 cups 1-1/2 cups cooked rice (preferably short grain Japanese rice)
- 1/2 cup 1/2 cup cucumber, peeled, seeded and chopped
- 1/2 cup 1/2 cup avocado, peeled and chopped
- 1 cup 1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
- 1/4 cup 1/4 cup pickled ginger, chopped, optional garnish
- 1/2 cup 1/2 cup toasted nori (seaweed), optional garnish
- 3 Tablespoons 3 Tablespoons toasted sesame seeds, garnish
- 1 1 head iceberg lettuce
Servings:
Units:
Instructions
- Lettuce cups: Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes this will help separate the
- leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form
- circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.
- Salad: Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients.
- Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional),
- nori (optional) and sesame seeds to serve.
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