Categories: Appetizers- Snacks

Ingredients

• 12 oz. Alaska Surimi Seafood
• 1 1/2 cups cooked rice (preferably short grain Japanese rice)
• 1/2 cup cucumber, peeled , seeded and chopped
• 1/2 cup avocado, peeled and chopped
• 1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low-0r non-fat dressing
• 1/4 cup pickled ginger, chopped, optional garnish
• 1/2 cup toasted nori (seaweed), optional garnish
• 3 Tbsp. toasted sesame seeds, garnish
• 1 head iceberg lettuce

Directions

1. Lettuce cups: Cut off the bottom third of the lettuce head. Soak lettuce tip I ice water for 10 minutes-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 an avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

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