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

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