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Alaska Surimi Seafood Lettuce Cups
Courtesy of
Servings: 4
Prep Time: 20 Min.
Cook Time: n/a
What you need:
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12 oz. Alaska Surimi Seafood (imitation crab meat)
1 1/2 c. cooked rice (preferably short grain Japanese rice)
1/2 c. cucumber, peeled, seeded and chopped
1/2 c. avocado, peeled and chopped
1 c. Asian-style salad dressing, bottled (preferably with ginger and wasabi), for a lighter version use a low- or non-fat dressing
1/4 c. pickled ginger, chopped, optional garnish
1/2 c. toasted nori (seaweed), optional garnish
3 Tbsp. toasted sesame seeds, garnish
1 head iceberg lettuce
What to do:
1. Lettuce cups: Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 min. - this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.
2. Salad: Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. 3. Place lettuce cups on a large plate and fill each with about 1/2 c. of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

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Nutritional information:
Calories: 295;   Total Fat: 7g;   Saturated Fat: 1g;   Cholesterol: 23mg;   Total Carbs: 42g;   Fiber: 2g;   Protein: 14g;   Sodium: 1219mg;  
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