California Roll Rice Salad
Experience the vibrant flavors of Japanese-inspired cuisine with this California Roll Rice Salad—a deconstructed take on the beloved sushi roll that’s as delightful as it is simple to prepare. Featuring perfectly seasoned sushi rice as its base, this salad is layered with succulent imitation crab (or real crab meat for an elevated touch), creamy avocado, crisp cucumber, and scallions for a fresh, crunchy bite. A tangy soy-sesame dressing adds a burst of umami, while toasted nori strips and sesame seeds provide the perfect finishing touch. Ready in just 35 minutes, this no-roll sushi salad is perfect for a light lunch, quick weeknight dinner, or a crowd-pleasing appetizer. It’s an easy, gluten-free-friendly recipe that pairs deliciously with your favorite Asian-inspired dishes. Reimagine sushi night with this California Roll Rice Salad and bring fresh, coastal flavors to your table in every bite!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1 cup Imitation crab sticks (or real crab meat)
- 1 medium Cucumber
- 1 large Avocado
- 1 sheet Toasted nori sheets
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 1 tablespoon Toasted sesame seeds
- 2 stalks Scallions (green parts only)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
Once the rice is cooked, transfer it to a large bowl and let it cool for 5 minutes. Gradually drizzle the vinegar mixture over the rice, gently folding it in with a spatula to combine. Let the seasoned rice cool completely to room temperature.
Meanwhile, cut the imitation crab sticks (or real crab meat) into bite-sized pieces. Peel the cucumber and dice it into small cubes. Slice the avocado into cubes as well. Chop the scallions and set them aside.
Toast the nori sheet over a low flame or in a hot, dry skillet for a few seconds. Cut the nori into thin strips using scissors or a sharp knife.
Prepare the dressing by whisking together the soy sauce, sesame oil, and lime juice in a small bowl.
In a large serving bowl, assemble the salad by combining the cooled sushi rice, crab, cucumber, avocado, and scallions. Drizzle with the dressing and gently toss to combine.
Sprinkle the toasted sesame seeds and nori strips over the salad for garnish.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing twist.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
