We “unrolled” the components of this Japanese dish and drizzled it with spicy mayo. Top it off with furikake, a combo of sesame seeds and dried seaweed (available at most supermarkets).
fresh lemon juice
to 2 heads Boston lettuce, separated into leaves
cooked short-grain brown rice
Persian cucumbers, thinly sliced into ribbons
avocado, cut into pieces
surimi or crabmeat
scallion, thinly sliced
Furikake seasoning, for sprinkling
- In small bowl, whisk together mayonnaise, sriracha, lemon juice, and a pinch of salt.
- Divide lettuce, rice, cucumber, and avocado among bowls. Top with surimi, then drizzle with dressing. Sprinkle with scallion and furikake if desired.
GH Test Kitchen Tip: Found in dishes such as California rolls, surimi is a seafood product made from real fish (usually Alaska pollack) mixed with other ingredients like starch, salt, and crabmeat to make a relatively inexpensive, sustainable shellfish substitute.
NUTRITIONAL INFORMATION (per serving): About 280 calories, 13.5 g fat (2 g saturated), 10 g protein, 595 mg sodium, 33 g carb, 6 g fiber
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