california roll salad

How To Make california roll salad

• 1

  Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
• 2

  Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
• 3

  While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
• 4

  In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
• 5

  Transfer rice to a large bowl and stir in vinegar mixture.
• 6

  Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
• 7

  Salad may be prepared up to this point 1 day ahead and chilled,covered. Bring salad to room temperature before proceeding.
• 8

  Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
• 9

  Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surimi if using and two thirds of nori strips and toss well.
• 10

  Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
• 11

  Serve salad sprinkled with remaining nori strips and drizzled with dressing.
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