Best California Roll Sushi Salad Recipes

EASY CALIFORNIA ROLL SUSHI SALAD

Easy California Roll Sushi Salad image

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

Provided by Lisa Puma

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1 avocado, chopped
1 tablespoon soy sauce, or to taste

Steps:

Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g

CALIFORNIA ROLL SUSHI SALAD

California Roll Sushi Salad image

If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.

Provided by Nicole Berger

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 13

Ingredients

1 cup water
½ cup uncooked short-grain white rice
¼ cup rice wine vinegar
2 tablespoons pickled ginger, with juice
1 tablespoon mayonnaise
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons wasabi powder, or to taste
1 teaspoon sesame oil
2 cups shredded imitation crabmeat
1 avocado, cubed
½ English cucumber, cut into 1-inch strips
3 sheets nori, crumbled

Steps:

Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g