California Roll Lettuce Roll-Ups

I love it when the stars seem to align between what I receive my CSA basket for the week and the things I have bookmarked to make.  My only regret is having had to wait this long to share this recipe with you since I had been traveling so much recently (food photo adventures have been shared on facebook!).  But, I'll call it a nod to my recent trip to Japan by sharing it now :).

What I loved about this recipe was how quickly you could put it together and how healthy it was.  If you love the flavor of California Rolls but don't want the hassle of creating actual sushi rolls, this is the way to go.  I could even see adding some chopped nori (seaweed sheets) to really get the full flavor experience.  And why stop there?  You could adapt this recipe as a vehicle to contain the flavors of any of your favorite sushi rolls!

One Year Ago: Homemade Girl Scout Samoa Cookies and Chicken, Blueberry, and Summer Squash Salad

California Roll Lettuce Roll-Ups

Yields: 4 servings (3 wraps each)

Ingredients

• 1 cup dry rice
• 2 Tbsp seasoned rice vinegar
• 1 head (~12 leaves) Boston lettuce, leaves removed and washed
• 1/2 English cucumber, seeded and cut into 1-inch matchsticks
• 1/2 cup (about 2) carrots, shredded or cut into 1-inch matchsticks
• 5 oz surimi (imitation crab meat), cut into 1-inch matchsticks
• 1/2 avocado, diced
• 3 Tbsp pickled ginger, chopped (optional)
• 2 Tbsp low-sodium soy sauce

Directions

1. Cook rice according to package directions.  Once cooked, stir in the vinegar and then set aside.
2. Assemble the lettuce roll-ups by layering several tablespoons of rice in each lettuce leaf.  Then add 2-3 pieces of cucumber, carrot, crab, and avocado.  Top with pickled ginger if desired and finish with a dash of soy sauce.

Source: Adapted by and as seen on PreventionRD from Good Housekeeping

BLT Corn Salad Wrap

And so continues Emily and my Summer Seasonal Fruit and Veggies Extravaganza.  We followed our refreshing Watermelon Slush mocktails with another refreshing, barely cooked dish.  

Emily and I must have been on the same wavelength because this recipe was on both of our radars.  I like how we often think alike when it comes to food  :).  Summer tomatoes and corn are no brainers to include in this theme and having the boys give the corn some charred flavor on the grill keeps things cool in the kitchen.  Add avocado and bacon then serve it in a lettuce leaf and you have yourself a deliciously fresh finger food!

On Thursday you get a bonus post for the week- another product review+giveaway!  Then, on Friday you get the main course from Emily and my Summer Seasonal Fruit and Veggie Extravaganza before we finish off with two desserts next week.

Can't get enough lettuce wraps?  Try this Chorizo and Sweet Potato Lettuce Wrap or Asian Lettuce Wrap!

One Year Ago: Jerk Chicken with Mango Cilantro Relish

BLT Corn Salad Wrap

Photo Credit: Emily H.

Yields: 5 cups of corn mixture

Ingredients

• 3 ears of corn, shucked of their husks and silk
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup chopped green onions
• 1 avocado, diced
• 3 sliced crisp cooked bacon, diced
• juice of 1 lime
• about 1 tablespoon olive oil
• salt and pepper to taste
• a good sprinkling of chili powder and smokey paprika
• butter lettuce or iceberg lettuce leaves
• hot sauce and sour cream for topping

Directions

1. Over a gas burner or grill, char raw shucked corn.  Rotate corn until cob is charred on all sides.  Allow corn to cool before slicing corn kernels from the cob.
2. Add corn kernels to a medium bowl.  Add sliced cherry tomatoes, green onion, diced avocado, and diced bacon.  Squeeze in lime juice.  Add olive oil, salt, pepper, and slices.  Stir to combine.  Taste and adjust seasoning as needed.
3. Rinse and clean individual lettuce leaves.  Serve alongside a bowl of corn salad.  To serve, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and enjoy!

Source: Joy the Baker

This recipe was a Tasty Treasure at Fantastical Sharing of Recipes!