dish delish day

Staying true to creating formality with this blog, I introduce to you: dish delish day. While Shaun & I aren't avid cooks - yet - (OK, maybe never, lol!); cooking, baking, and preparing delectable delights from appetizers, meals, to sweet treats is always fun to do (assuming you have the ingredients readily available & don't have to make that dreaded trip to the store)!

While I'd love to debut this post with an original creation (& original pic for that matter), you'll have to settle with a copy from my recipe box at allrecipes.com

Allow me to introduce to you, the California Roll Salad:

If you love sushi, you'll LOVE this dish - I promise.

Helpful hint: While I'm sure many of you savvy cooks out there can easily eyeball ingredients, I HIGHLY recommend following the measurements with this one. Not enough wasabi powder, or too much rice wine vinegar - yuck, but with the perfect ratios, it'll surely be on your monthly (if not, weekly) rotation:)

*This recipe calls for soy sauce. I reeeeeally don't like soy sauce, so I omitted it from the recipe entirely, and so should you:-P

    What you'll need: 

• 1/2 cup uncooked white rice
• 1 cup water
• 1 small head iceberg lettuce, shredded
• 1 English cucumber, cut into 1 inch strips
• 2 avocados - peeled, pitted, and cubed
• 2 cups shredded imitation crabmeat
•   2 teaspoons wasabi powder
• 1 tablespoon mayonnaise
• 1/4 cup rice wine vinegar
• 1 tablespoon white sugar 
• 1 teaspoon sesame oil
  
  Directions:
• Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
• In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.