Servings: 4
Prep Time: 20 Min.
Cook Time: n/a

+ 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

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.

*For more great recipes, please visit aboutseafood.com

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