Notes: You can cook and season the rice (steps 1 and 2) up to 1 day ahead; when cool, cover and chill. Sliced pickled ginger (the pale pink kind served with sushi) is available canned in many supermarkets and refrigerated in Asian food markets; daikon sprouts are also available in Asian markets, but as an alternative you can use 2 cups rinsed and drained watercress leaves. To economize on the crab, you can replace part with chilled shelled cooked tiny shrimp.
Sunset JANUARY 2002
1. In a 1 1/2- to 2-quart pan, combine rice and broth. Bring to a boil over high heat, then reduce heat to very low, cover pan, and cook until liquid is absorbed and rice is just tender to bite, about 20 minutes.
2. Meanwhile, in a wide bowl, mix rice vinegar with sugar. When rice is cooked, spoon it at once into bowl; mix with a fork. Let stand until lukewarm or cooler, about 30 minutes. Sliver 1/3 cup pickled ginger and add, along with bell pepper, to rice mixture. Stir with a fork to loosen rice grains and mix.
3. As rice mixture cools, with a sharp knife, cut peel and outer membrane from grapefruit, then cut between segments and inner membranes to release fruit; drop into a bowl. Discard peel and membranes. Sort through crab and remove and discard any bits of shell.
4. Mound rice mixture equally on dinner plates; top with crab and grapefruit segments. Spoon juice from grapefruit segments and the Sesame Cream Dressing evenly over salads; garnish with daikon sprouts and pickled ginger slices.
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