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| Alaska Surimi Seafood Lettuce Cups, from Taste Pavilion, in San Francisco |
Alaska Surimi Seafood Lettuce Cups
12 oz. Alaska Surimi Seafood
1 1/2 cups cooked rice (preferably short grain)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled, and chopped
1 cup Asian style salad dressing, bottled (preferably with ginger and wasabi)
1/4 cup pickled ginger chopped, for garnish
1/2 cup toasted seaweed (nori) for garnish, (optional)
3 Tablespoons toasted sesame seeds for garnish
1 head iceberg lettuce
Lettuce cups:
Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves, one at a time to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.
Salad:
Combine Alaska Surimi Seafood, cooked rice, cucumbers and avocado in a large bowl. Add salad dressing, toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional,) nori (optional) and sesame seeds to serve.
Makes 4 servings, ( 8 lettuce cups)
