Louis Kemp® Wild Alaska Seafood Empanadas
15 minutes - servings
SEA LEGS® California Roll Salad
10 minutes 12 servings
Ingredients
DRESSING
2 - 6 tsp wasabi paste
2/3 cup rice vinegar
2/3 cup vegetable oil
1/3 cup soy sauce
SALAD
3 cup sushi rice
2/3 cup rice vinegar
3 Tbsp sugar
1 Tbsp kosher salt
3 oz scallions, thinly sliced
11 oz English cucumber, finely diced
4 oz radishes, thinly sliced
10 oz shelled edamame, cooked
3 each avocadoes, thinly sliced
40 oz SEA LEGS® Supreme Salad Style Surimi Seafood 412027
2 sheets nori, finely shredded
Toasted sesame seeds
Directions
Whisk together dressing ingredients and set aside. Rinse rice until water runs clear. Place rice in pot with 3 cups water, bring to a boil, simmer covered 10-12 minutes. Let stand covered 10 minutes. Combine rice vinegar, sugar and salt and whisk until dissolved. Transfer rice to large bowl and pour vinegar mixture over. Fold rice until well mixed. Let cool to room temperature and stir in scallions, cucumber, radishes and edamame. To serve, ladle 5 oz. rice mixture into serving bowl and top with 1/4 of an avocado (2 oz) and 1/2 cup SEA LEGS® Surimi. Sprinkle with nori and sesame seeds and serve.
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