Page 174 - 2016TOHCookbook

California Sticky Rice Salad with Alaska Surimi Seafood
Alaska Seafood Marketing Institute
INGREDIENTS
Serves 4
1 cup medium-grain rice
2 tablespoons granulated 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 stemmed and sliced shiitake mushrooms
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 finely julienned or shredded carrot
1 green onion, thinly sliced
10 to 12 ounces Alaska surimi seafood (imitation crab)
PREPARATION
1. Cook the rice according to the package instructions. Fluff with a fork. In a small bowl, stir together the sugar, vinegar, sesame oil and sambal oelek until the sugar is dissolved. Drizzle the vinegar mixture over the hot steamed rice and fold it in with a fork. Cover and chill until cold.
2. Meanwhile, heat the vegetable oil in a nonstick pan over medium-high heat. Add the broccoli and mushrooms and sauté for 3 to 4 minutes, until the broccoli is just tender. Add the garlic and sauté for 1 minute more. Remove from heat; chill until cold.
3. Transfer the rice to a serving bowl. Gently stir in the sautéed vegetables, sesame seeds, ginger, edamame, carrot, green onion and Alaska surimi seafood.
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 takeout rice!
PAGE 158 | UMASS DINING