EASY CALIFORNIA ROLL SUSHI SALAD
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
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" SALAD
This is a great light salad that can be your main meal or a side dish. If you like the sushi taste minus the raw fish, this one is for you! It is very easy to throw together. You can buy pickled ginger at supermarkets in little bowls, usually by where they sell packaged sushi.
Provided by Kimommy
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice according to directions.
- Pour rice into medium bowl and toss with 1 tbsp vinegar. Set aside.
- Thinly slice cucumber and avacado.
- Break up crabmeat into chunks.
- Mix lettuce leaves with seasoned rice, cucumber, avocado slices and crabmeat.
- In separate cup, mix together soy sauce and remaining 2 TBL of seasoned rice vinegar.
- Drizzle this dressing over salad, and add pickled ginger on top of salad.
CALIFORNIA ROLL SALAD
I love sushi but have not learned how to make it. This salad solves all my cravings for it because it is not as readily available in Greece. This really wonderful recipe is from Epicurious.
Provided by evelynathens
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
- Drain rice in a colander and rinse.
- Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
- While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
- In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mixture.
- Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
- Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute.
- With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado.
- Quarter avocado and cut crosswise into thin slices.
- Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
- Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
CALIFORNIA RICE SALAD
All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!.
Provided by Sharon123
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
- Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
- Make the dressing:.
- Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
- Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!
Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 334.4, Carbohydrate 22, Fiber 1.7, Sugar 3, Protein 2.4
CALIFORNIA ROLL SUSHI SALAD
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
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
CALIFORNIA SUSHI RICE SALAD
Make and share this California Sushi Rice Salad recipe from Food.com.
Provided by foodart
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the rice and rinse thoroughly. Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes. Allow to cool before using.
- Combine the dressing in a mixing bowl and set aside until needed.
- In a large mixing bowl add in the cooked sushi rice and with wooden paddle add in the dressing and moving the sushi rice and dressing to combine. Add in the crabmeat, cucumber, avocado and ginger and mix well and pour in a serving platter and top with sea weeded strips.
Nutrition Facts : Calories 487.3, Fat 10.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 665.5, Carbohydrate 87.4, Fiber 5.2, Sugar 5.2, Protein 10.6
"CALIFORNIA ROLL" SALAD
Categories Salad Ginger Rice Vegetable Side Vegetarian Horseradish Carrot Summer Gourmet
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 20
Steps:
- Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
- While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
- Make dressing:
- In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love