California Sticky Rice Salad with Alaska Surimi Seafood
1. 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.
2. 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.
3. Transfer rice to serving bowl. Gently stir sautéed veggies, sesame seeds, ginger, edamame, carrot, green onion, and Alaska 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. Save time by using leftover or take-out rice!
- 4 g Total Fat
- 0.5 g Saturated Fat
- 10 mg Cholesterol
- 8 g Protein
- 28 g Carbohydrate
- 1 g Fiber
- 239 mg Sodium
- 19 mg Calcium
- 180 mg Omega 3 Fatty Acids
Directions
1. 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.
2. 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.
3. Transfer rice to serving bowl. Gently stir sautéed veggies, sesame seeds, ginger, edamame, carrot, green onion, and Alaska 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. Save time by using leftover or take-out rice!
