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California Sticky Rice Salad with Alaska Surimi Seafood

California Sticky Rice Salad with Alaska Surimi Seafood
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California Sticky Rice Salad with Alaska Surimi Seafood
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  • 3
  • 4
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
0
Servings
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Instructions
  1. In a large strainer, rinse rice, scrubbing with your hands, until the water runs clear. Shake rice and drain well. Place rice in a half
  2. hotel pan. Add measured water and salt, and stir well. Place in steamer, uncovered, and cook for 15 to 20 minutes, or until tender. When
  3. rice is cooked, fluff with a fork.
  4. In a small bowl, combine sugar, rice vinegar, sesame oil and sambal oelek; stir to dissolve sugar. While rice is still hot, drizzle vinegar
  5. mixture over rice and fold in with a fork. Chill until cold.
  6. Meanwhile, heat oil in a large nonstick saut pan over medium-high heat. Add broccoli and mushrooms and saut for 3 to 4 minutes, until
  7. broccoli is just tender. Add garlic and saut 1 minute more. Remove from heat; chill until cold.
  8. Fold sauted veggies, sesame seeds, ginger, edamame, carrot, green onion, and Alaska Surimi Seafood into rice.
  9. Chefs Note: This salad is great to serve California Roll style, with a sprinkle of shredded nori, diced cucumbers and avocado on top.
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