Ingredients
- 4 cups 4 cups Calrose medium-grain rice
- 4 cups 4 cups water
- 1 Tbsp. 1 Tbsp. Kosher salt
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- 1/2 cup 1/2 cup sugar
- 1/2 cup 1/2 cup UNSEASONED rice vinegar
- 1/4 cup 1/4 cup toasted sesame oil
- 1 1 to 1-1/2 Tbsp. sambal oelek (Asian chili sauce)
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- 2 Tbsp. 2 Tbsp. vegetable oil
- 12 oz. 12 oz. (about 3-1/2 cups) small broccoli florets
- 6 oz. 6 oz. (about 2 cups) stemmed and sliced shiitake mushrooms
- 1 oz. 1 oz. (2 Tbsp.) minced garlic
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- 2 Tbsp. 2 Tbsp. white sesame seeds
- 2 Tbsp. 2 Tbsp. black sesame seeds
- 2 Tbsp. 2 Tbsp. minced sweet pickled ginger with juice
- 8 oz. 8 oz. (about 1-1/2 cups) frozen shelled edamame, defrosted
- 4 oz. 4 oz. (about 1 cup) fine julienne or shredded carrot
- 1-1/2 oz. 1-1/2 oz. (about 1/2 cup) thinly sliced green onion
- 2-1/2 lb. 2-1/2 lb. Alaska Surimi Seafood
Servings:
Units:
Instructions
- 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
- 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
- rice is cooked, 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. Chill until cold.
- 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
- broccoli is just tender. Add garlic and saut 1 minute more. Remove from heat; chill until cold.
- Fold sauted veggies, sesame seeds, ginger, edamame, carrot, green onion, and Alaska Surimi Seafood into rice.
- 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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