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California Roll Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Halal

Description

This California Roll Salad is a flavorful and refreshing dish inspired by the beloved sushi roll. Combining perfectly cooked sushi rice seasoned with traditional rice vinegar, imitation crab meat, creamy avocado, crisp cucumber, shredded carrot, and crunchy nori strips, all topped with toasted sesame seeds and a creamy spicy mayo dressing. This easy-to-make salad offers the delicious taste of a California roll in a convenient deconstructed form, perfect for a light lunch or dinner and ideal for sushi lovers looking for a quick meal.

Ingredients

Scale

Rice and Seasoning

  • 2 cups uncooked short-grain sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Main Salad Ingredients

  • 1 pound imitation crab meat, flaked
  • 2 ripe avocados, diced
  • 1 large cucumber, peeled, seeded, and diced
  • 1 large carrot, shredded
  • 4 sheets nori seaweed, cut into thin strips (julienned)
  • 2 tablespoons sesame seeds, toasted (black and white sesame seeds for visual appeal)

Dressing and Extras

  • 1/2 cup mayonnaise (Japanese mayonnaise, such as Kewpie, is preferred)
  • 1-2 teaspoons sriracha, or to taste (optional, for spicy mayo)
  • Soy sauce, for serving
  • Wasabi, for serving (optional)
  • Pickled ginger, for serving (optional)

Optional Additions

  • 1 ripe mango, diced (optional, for added sweetness)
  • 1/2 cup shelled edamame (optional, for added protein and texture)

Instructions

  1. Rinse the Rice: Place the uncooked sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 3-5 minutes, to remove excess starch.
  2. Cook the Rice (Rice Cooker Method): Add the rinsed rice and 2 1/4 cups of water to the rice cooker and cook according to the rice cooker’s white rice instructions until tender.
  3. Cook the Rice (Stovetop Method): In a medium saucepan, combine rinsed rice and 2 1/4 cups water. Bring to a boil over high heat, then reduce heat to low. Cover tightly and simmer for 18-20 minutes or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
  4. Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring constantly until sugar and salt dissolve completely. Avoid boiling. Remove from heat and let cool slightly.
  5. Season the Rice: Transfer cooked rice to a large non-metallic bowl and gently fluff with a rice paddle or spatula. Gradually drizzle the sushi vinegar mixture over the rice, folding gently to combine evenly. Taste and adjust seasoning if necessary.
  6. Cool the Rice: Fan the rice with a fan or piece of cardboard while gently folding to cool it to lukewarm temperature; this helps achieve the perfect sushi rice texture.
  7. Prepare the Imitation Crab Meat: Flake the imitation crab meat into bite-sized pieces by hand or with a fork.
  8. Prepare the Avocado: Dice the ripe avocados into small, even cubes. Toss immediately with lemon or lime juice to prevent browning.
  9. Prepare the Cucumber: Peel, seed, and dice the cucumber into small even pieces for crisp texture.
  10. Prepare the Carrot: Shred the carrot finely using a box grater or food processor to add a delicate crunch.
  11. Prepare the Nori Seaweed: Cut the nori sheets into thin julienne strips for garnish and flavor.
  12. Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds until they are lightly golden and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
  13. Prepare the Optional Ingredients: If using mango, dice it into small cubes. If using edamame, cook and shell it before adding to the salad.
  14. Make the Spicy Mayo (Optional): In a small bowl, mix mayonnaise with sriracha to taste, adjusting heat level as desired for a creamy spicy dressing.
  15. Combine the Ingredients: In a large mixing bowl, gently fold together the seasoned sushi rice, flaked crab meat, diced avocado, diced cucumber, shredded carrot, julienned nori strips, and toasted sesame seeds. Add mango and edamame if using.
  16. Dress the Salad: Drizzle the prepared spicy mayo (or plain mayonnaise) over the salad and gently toss everything together to coat evenly without mashing the ingredients.
  17. Serve: Serve the California Roll Salad immediately or chill briefly. Garnish with extra sesame seeds and nori strips. Accompany with soy sauce, wasabi, and pickled ginger on the side if desired.

Notes

  • Rinsing the sushi rice thoroughly removes excess starch, which helps achieve the perfect sticky yet fluffy texture.
  • Use Japanese-style mayonnaise (such as Kewpie) for authentic flavor in the spicy mayo dressing.
  • Optional mango and edamame add sweetness and extra protein respectively, but can be omitted for a more traditional flavor.
  • Adjust the amount of sriracha in the spicy mayo according to your spice preference or omit completely for a milder salad.
  • This salad is best enjoyed fresh but can be chilled for up to 2 hours before serving.
  • Fanning the rice while mixing in vinegar helps cool it and gives that signature shiny sushi rice finish.

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Find it online: https://peruvianfoodrecipes.com/california-roll-salad-recipe/