California Roll Salad

I guess technically this could be considered a rice bowl or a salad. I just know it is delicious. I first saw this type of salad on the Weight Watchers recipe review board. I have seen many more recipes since then, everyone uniquely different. I have been making it my way, just for one a few years now. I have made it with both brown and white rice, both are great. I think my favorite part is the pickled ginger and cucumber. I just love that flavor combination. Just think of all the sushi combinations you could create into other salads. Switch the crab sticks for spicy tuna or salmon and you have another fresh exciting salad. This is a very fresh, cool meal for summer. I should know I have made two in the past two days. YUM! Time to make more rice.

California Roll Salad

Serves 1

Ingredients

1/2 cup pre-cooked or leftover rice

1 Tbsp. rice wine vinegar

1/2 tsp. sugar

1-1/2 tsp. low-sodium soy sauce

1/4 tsp wasabi powder

1-1/2 cups romaine lettuce, chopped

1 small carrot, cut into matchsticks

2-1/2" piece of English cucumber, cut into matchsticks

2 imitation crab sticks, sliced on the diagonal

1/2 medium avocado, sliced

1 Tbsp. pickled sliced ginger

2”x3” piece of toasted nori seaweed, julienned with scissors

1 tsp sesame seeds

Directions

Warm rice in the microwave for 1 minute. Mix vinegar and sugar together. Pour half of the vinegar and sugar mixture over rice. Stir to combine and fluff with a fork. Stir in soy sauce and wasabi powder to remaining vinegar mixture to make a dressing. Fill a salad bowl with lettuce, rice, carrots, cucumber, crab, avocado and ginger. Pour dressing over the top and garnish with nori and sesame seeds.

Linking to:
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Carole's Chatter: Food on Fridays - Cucumber
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
My Pinterventures: Summer Salads Party

Wasabi Hummus

This hummus transports you to the sushi bar. When I first read about the idea of adding wasabi to hummus I thought well that could go either way. I was sure it would be too spicy or a little odd. I never thought it would be this great. I LOVE the soy and wasabi combination. The tahini, ginger and garlic are delicious too. I should have known the sesame flavor of the tahini would be great with these flavors. I have to admit, this is the first time I wanted to add food coloring to a recipe. If it taste like wasabi, I wanted it to look green like wasabi. I fought that urge and went for a full on sushi garnish assault. I used wasabi peas so you know there is wasabi in the hummus. I also used black sesame seeds, pickled ginger and toasted nori snacks. You can garnish with one or all of the garnishes. Or play a trick on your family and friends, and just put it out as plain hummus. SURPRISE! But don't be afraid of the amount of wasabi it is not too spicy. If you love the sinus clearing heat of wasabi you may want to add even more. I served this hummus with cucumbers, carrots and sugar snap peas. I think I liked the cucumbers the most. My next experiment will be using it in a veggie wrap. I also want to bake some wonton wrappers too. But I have to go back to the store first. I think sesame wonton chips would make great dippers. I hope you will give it a try. It is really a great low cal snack.

Wasabi Hummus

Makes 2 cups, Serves 16 (2 Tbsp. serving)

Ingredients

15 oz. can garbanzo beans (drained, reserving liquid)

3 Tbsp. tahini

2 Tbsp. lemon juice

2 Tbsp. light soy sauce

3 tsp. wasabi, or to taste

1 clove garlic, minced

1 inch fresh ginger, minced

Directions

Add can of garbanzo beans, tahini, lemon juice, soy sauce, wasabi, garlic and ginger to the food processor. Blend until smooth, adding reserved liquid a tablespoon at a time until desired consistency (about 4 Tbsp.) Serve with veggies, oven baked wontons, or on sandwiches and wraps.

Garnish with wasabi peas, black sesame seeds, pickled ginger or toasted nori snacks.

Nutritional Information per serving*: Calories 54, Total Fat 2 g, Total Carbohydrate 7 g, Dietary Fiber 1 g, Protein 2 g, Calcium 1 g.

WW P+ 1

*Information from the Myfitnesspal calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
My Plate of Crumbs: Random Recipe Roundup
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Dizzy, Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
It's Your Life: Tuesdays with a Twist

Miz Helen's Country Cottage: Full Plate Thursday