- 3 heads Tanimura & Antle Sweet Gem™ Lettuce
- 1 1/2 cups short grain rice
- 2 cups water
- 1 teaspoon sugar
- 1/3 cup rice wine vinegar
- 8 ounces imitation crab legs
- 1 avocado
- 2 tablespoons wasabi
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- Wash the sweet gem lettuce. Remove cup size leaves and refrigerate for 1/2 hour. Combine rice and water in heavy bottomed pan or rice cooker. Bring to a boil, reduce heat, cover and simmer until done. Remove rice from heat and place in bowl. Add sugar and rice wine vinegar, toss to combine and cool.
- Combine soy, wasabi & rice wine vinegar in a separate bowl.
- Begin to place 11/2 tablespoon rice in each sweet gem cup. With moistened hand, press into leaf forming an oval shape. Top rice with 1/8 teaspoon of wasabi soy mixture. Slice avocado in half, remove seed and skin and slice crosswise 1/8 inch thick. Place a slice of avocado on the rice. Slice crab leg diagonally 1/4 inch thick. Place crab slice on top of avocado.
- Use remaining soy wasabi as a dipping sauce.