California Sticky Rice Salad with Alaska Surimi Seafood

Preparation Time: 15 minutes Cook Time: 30 minutes Servings: 4

Ingredients: 1 cup uncooked medium-grain rice 2 Tablespoons sugar 2 Tablespoons unseasoned rice vinegar 1 Tablespoon toasted sesame oil 1 teaspoon sambal oelek (Asian chili sauce) 2 teaspoons vegetable oil 1 cup small broccoli florets 1/2 cup shiitake mushrooms, stemmed and sliced 1-1/2 teaspoons minced garlic 1-1/2 teaspoons white sesame seeds 1 teaspoon black sesame seeds 1 Tablespoon minced sweet pickled ginger with juice 1/2 cup frozen shelled edamame, defrosted 1/4 cup carrot, fine julienne or shredded 1 green onion, thinly sliced 10 to 12 oz. Alaska Surimi Seafood (Imitation Crab)

Description: 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 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!

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