Layered Sushi Salad

Sushi Salad Mixture

1 lb (500 g) canned crabmeat, well drained

1/3 cup (75 mL) green onions, finely chopped

1 tbsp (15 mL) fresh dill, chopped

2 tsp (10 mL) lemon zest

1 tbsp (15 mL) lemon juice

1 cup (250 mL) cucumber, finely julienned

1 cup (250 mL) carrots, finely julienned

1 cup (250 mL) frozen peas, thawed

1 pkg (4.5 oz/130 g) mixed sprouts

2 tbsp (30 mL) black sesame seeds

Dressing

1/4 cup (50 mL) canola oil

1/4 cup (50 mL) light soy sauce

3 tbsp (45 mL) granulated sugar

1 tbsp (15 mL) gingerroot, grated

2 tbsp (30 mL) seasoned rice vinegar

Seasoned Sushi Rice: Rinse rice well under cold water. Combine rice and cold water in saucepan. Let stand for 15 minutes. Cover and bring to a boil. Boil for 4 minutes. Reduce heat to medium and cook until water is absorbed, about 5 minutes. To dry rice, increase heat to high and cook for 30 seconds. Remove from heat and let stand for 10 minutes. Transfer rice to large bowl. Grandually sprinkle vinegar over rice and toss lightly with fork. Makes about 3 cups.

Sushi Salad Mixture: Combine in a bowl — crabmeat, green onions, dill, lemon zest and lemon juice. Mix well. In a medium glass salad bowl, layer crabmeat mixture, then cucumbers, carrots, peas, sprouts and then seasoned rice. In a small bowl, whisk together canola oil, soy sauce, rice vinegar, sugar and gingerroot. Drizzle dressing over rice and spinkle with black sesame seeds.

Serve with chilled ‘Gekkeikan Draft Sake’ in a cocktail glass garnished with a marachino cherry, or ‘Gekkeikan Horin Premium Sake’ from Japan.

Courtesy of Manitoba Canola Growers

www.mcgacanola.org

Makes: Serves 8 to 10