American
Cuisine
Ingredients:
- 1 cup
uncooked medium-grain rice.
- 2 tbsp sugar.
- 2 tbsp
unseasoned rice vinegar.
- 1 tbsp
toasted sesame oil.
- 1 tsp sambal
oelek (Asian chili sauce).
- 2 tsp
vegetable oil.
- 1 cup small
broccoli florets.
- ½ cup
shiitake mushrooms, stemmed and sliced.
- ½ to 1 tsp
minced garlic.
- ½ to 1 tsp white
sesame seeds.
- 1 tsp black
sesame seeds.
- 1 tbsp minced
sweet pickled ginger with juice.
- ½ cup frozen
shelled edamame, defrosted.
- ¼ cup carrot,
fine julienne or shredded.
- 1 green
onion, thinly sliced.
- 10 to 12 oz.
Surimi Seafood (Imitation Crab).
Directions:
- 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 sauté for 3 to 4 minutes, until broccoli is just tender.
- Add garlic
and sauté 1 minute more.
- Remove from
heat; chill until cold.
- Transfer rice
to serving bowl.
- Gently stir
sautéed veggies, sesame seeds, ginger, edamame, carrot, green onion, and surimi
seafood into rice.
- Cook’s Tip:
This salad is great to serve “California Roll” style, with a sprinkle of
shredded nori, diced cucumbers and avocado on top.