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California Roll Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 63 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Japanese

Description

California Roll Salad is a vibrant and refreshing dish inspired by the flavors of the classic sushi roll. Featuring tender sushi rice, flaked imitation crab meat, creamy avocado, crisp cucumber, and shredded carrot, all tossed with toasted sesame seeds and nori strips. The salad is enhanced with a spicy mayo dressing and optional sweet mango and protein-rich edamame. Perfect for a quick, easy, and colorful meal, it brings sushi flavor without the fuss of rolling.

Ingredients

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 Optional Ingredients

  • 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)
  • 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, which takes about 3-5 minutes. This removes excess starch for perfect sushi rice texture.
  2. Cook the Rice (Rice Cooker Method): Put rinsed rice and 2 1/4 cups water into a rice cooker and cook according to the manufacturer’s instructions for white rice.
  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 until water is absorbed. Let rest covered for 10 minutes.
  4. Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat while stirring until sugar and salt dissolve. Do not boil. Remove from heat and let cool slightly.
  5. Season the Rice: Transfer cooked rice to a large non-metallic bowl. Gently fluff rice to separate grains. Gradually drizzle in the sushi vinegar mixture, gently folding it in to season evenly. Adjust seasoning to taste.
  6. Cool the Rice: Fan the rice while folding gently to cool it to lukewarm temperature, which helps achieve perfect sticky yet fluffy texture.
  7. Prepare the Imitation Crab Meat: Flake imitation crab into bite-sized pieces suitable for the salad.
  8. Prepare the Avocado: Dice the avocado into small, even cubes. Toss with lemon or lime juice to prevent browning and maintain freshness.
  9. Prepare the Cucumber: Peel, seed, and dice cucumber into uniform small pieces to add crispness.
  10. Prepare the Carrot: Shred the carrot finely using a box grater or food processor for texture and sweetness.
  11. Prepare the Nori Seaweed: Cut nori sheets into thin strips (julienned) to garnish and add umami flavor.
  12. Toast the Sesame Seeds: In a dry skillet over medium heat, toast the black and white sesame seeds until lightly golden and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
  13. Prepare Optional Ingredients: If using mango, dice it into small pieces. If using edamame, cook according to package instructions, shell, and set aside.
  14. Make the Spicy Mayo (Optional): Mix mayonnaise and sriracha in a small bowl, adjusting the spice level to your preference.
  15. Combine the Ingredients: In a large bowl, gently fold together the seasoned sushi rice, flaked crab, diced avocado, cucumber, shredded carrot, nori strips, and toasted sesame seeds. Add mango and edamame if using.
  16. Dress the Salad: Drizzle the spicy mayo or plain mayonnaise over the salad and gently toss until everything is evenly coated.
  17. Serve: Serve immediately or chill briefly. Garnish with additional sesame seeds and nori strips. Offer soy sauce, wasabi, and pickled ginger on the side for authentic flavor enhancement.

Notes

  • Rinsing sushi rice removes excess starch for optimal texture.
  • Use Japanese mayonnaise (Kewpie) for authentic flavor and creaminess.
  • Adjust sriracha in the mayo to suit your spice tolerance.
  • Avocado should be tossed with citrus to prevent browning.
  • This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
  • Optional mango adds sweetness that balances the savory elements.
  • For a gluten-free version, ensure soy sauce is gluten-free or use tamari.

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