Ingredients
- 1 cup 1 cup uncooked medium-grain rice
- 2 Tablespoons 2 Tablespoons sugar
- 2 Tablespoons 2 Tablespoons unseasoned rice vinegar
- 1 Tablespoon 1 Tablespoon toasted sesame oil
- 1 teaspoon 1 teaspoon sambal oelek (Asian chili sauce)
- 2 teaspoons 2 teaspoons vegetable oil
- 1 cup 1 cup small broccoli florets
- 1/2 cup 1/2 cup shiitake mushrooms, stemmed and sliced
- 1-1/2 teaspoons 1-1/2 teaspoons minced garlic
- 1-1/2 teaspoons 1-1/2 teaspoons white sesame seeds
- 1 teaspoon 1 teaspoon black sesame seeds
- 1 Tablespoon 1 Tablespoon minced sweet pickled ginger with juice
- 1/2 cup 1/2 cup frozen shelled edamame, defrosted
- 1/4 cup 1/4 cup carrot, fine julienne or shredded
- 1 1 green onion, thinly sliced
- 10 10 to 12 oz. Alaska Surimi Seafood (Imitation Crab)
Servings:
Units:
Instructions
- Cook rice according to package directions; 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. Cover and chill until cold.
- Meanwhile, heat oil in a nonstick 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.
- Transfer rice to serving bowl. Gently stir sauted veggies, sesame seeds, ginger, edamame, carrot, green onion, and Alaska Surimi Seafood
- into rice.
- Cooks Tip: This salad is great to serve California Roll style, with a sprinkle of shredded nori, diced cucumbers and avocado on top. Save
- time by using leftover or take-out rice!
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