California Roll Salad
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California Roll Salad
Category
Salads
Ingredients
- 1 1/2 cups basmati rice, cooked
- 1/4 plus 3 tablespoons Fustini's 12 Year White balsamic, divided
- 1 1/2 teaspoons salt
- 3 tablespoons Fustini's Sesame oil
- 3 tablespoons Fustini's Ginger and Honey balsamic
- 4 scallions, cut into thin slices diagonally
- 1/2 cup carrot, shredded
- 1 large cucumber, seeded and quartered lengthwise, then thinly sliced
- 2 sheets nori
- 1 avocado, diced
- 1 pound lump crab meat
- 2 teaspoons wasabi (dairy-free available)
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons Fustini's Ginger and Honey balsamic
Ingredients
Dressing
Directions
- Cook rice according to package directions or in a steamer. In a small saucepan, bring 1/4 cup 12 Year white balsamic to a boil with salt, stirring until the salt is dissolved. Remove from heat, when cool, add sesame oil.
- Transfer rice to a large bowl and mix in the 12 Year/salt mixture and the sesame oil mixture. Cool to room temperature and add remaining tablespoons of 12 Year balsamic, Ginger and Honey balsamic, scallions, carrot and cucumber. Cut nori into 1/2-inch wide strips and save 1/3 for garnish. Fold nori, avocado and crab meat into the salad and toss with dressing. Garnish with reserved nori strips.
- Stir wasabi into hot water to allow to "bloom" for a few minutes. Add cold water, soy sauce and Ginger and Honey balsamic and stir to combine. Set aside until ready to use.