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California Roll Salad

There is a hibachi restaurant that I used to frequent for every special occasion or just because I felt like going, darn it. That was also before marriage, kids, and a very tight budget. 

My salad choice this week channeled a little bit of of that restaurant, California Roll salad. I may have closed my eyes and temporarily left my super cluttered desk in my stinky room that smells like middle school and was sitting at a table eating delicious sushi. 

This salad is dressed simply with a mixture of soy sauce and vinegar – a perfect amount of bitterness to tie all of the components of the salad together. 

Today is the last chance to enter my giveaway here. Commenting closes at 2pm ET. 

1 package(s) (8.8-ounce) precooked white rice in microwavable cups
3 tablespoon(s) seasoned light rice vinegar
1 head(s) Boston lettuce
1 seedless cucumber, unpeeled and thinly sliced
1 ripe avocado, thinly sliced
1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks
3 tablespoon(s) reduced-sodium soy sauce
2 tablespoon(s) slivered pickled ginger
Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.
Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.
In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.
To serve, drizzle soy dressing over salad; sprinkle ginger on top.


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