Description

This California Roll Salad is a vibrant, fresh, and easy-to-make dish inspired by the flavors of the classic sushi roll. Combining sushi rice, imitation crab meat, creamy avocado, crunchy cucumber and carrot, toasted sesame seeds, and nori seaweed strips, it brings all the delicious elements of a California roll into a refreshing salad form. Enhanced with optional mango, edamame, and spicy mayonnaise, it’s perfect for a light lunch, picnic, or dinner. The recipe is straightforward, with options to cook rice in a rice cooker or on the stovetop.

Ingredients

Scale

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

Salad Components

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

1/2 cup mayonnaise (Japanese mayonnaise, such as Kewpie, is preferred)
1-2 teaspoons sriracha, or to taste (optional, for spicy mayo)

Optional Garnishes and Ingredients

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)

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Instructions

Rinse the Rice: Place the uncooked sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 3 to 5 minutes, to remove excess starch and ensure fluffy rice.
Cook the Rice (Rice Cooker Method): Transfer the rinsed rice and 2 1/4 cups water to the rice cooker. Cook according to your rice cooker’s instructions for white rice until fully cooked.
Cook the Rice (Stovetop Method): Alternatively, combine rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low. Cover tightly and simmer for 18-20 minutes or until water is absorbed. Remove from heat and let simmer, covered, for 10 minutes to finish steaming.
Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat, stirring constantly until sugar and salt dissolve. Do not allow the mixture to boil. Remove from heat and allow to cool slightly.
Season the Rice: Transfer the cooked rice to a large non-metallic bowl. Gently fluff to separate grains. Gradually drizzle the sushi vinegar mixture over the rice while gently folding to evenly distribute seasoning. Adjust seasoning by adding more sushi vinegar if desired.
Cool the Rice: Using a fan or a piece of cardboard, fan the rice while gently folding to help it cool quickly to lukewarm and achieve the proper texture and shine.
Prepare the Imitation Crab Meat: Flake the imitation crab meat into bite-sized pieces with your hands or a fork.
Prepare the Avocado: Dice the avocados into small, even cubes. Toss lightly with lemon or lime juice to prevent browning and maintain freshness.
Prepare the Cucumber: Peel, seed, and dice the cucumber into small, even-sized pieces for uniform texture.
Prepare the Carrot: Shred the carrot finely using a box grater or food processor to add subtle sweetness and crunch.
Prepare the Nori Seaweed: Cut the nori sheets into thin strips (julienned) to mimic the appearance and flavor in sushi rolls.
Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds until they are lightly golden and start to release fragrance. Remove from heat and let cool.
Prepare the Optional Ingredients: If using mango, dice it into bite-sized pieces. If using shelled edamame, cook according to package instructions (typically boiled or steamed) and shell them if necessary.
Make the Spicy Mayo (Optional): In a small bowl, combine Japanese mayonnaise with sriracha, adjusting the amount of sriracha to your preferred spice level for a creamy spicy dressing.
Combine the Ingredients: In a large bowl, gently combine the lukewarm sushi rice, flaked imitation crab meat, diced avocado, diced cucumber, shredded carrot, julienned nori strips, and toasted sesame seeds. Add the diced mango and shelled edamame if using, mixing carefully to keep ingredients intact.
Dress the Salad: Drizzle the spicy mayo or plain mayonnaise over the combined ingredients. Gently toss the salad to coat evenly without mashing the rice or other components.
Serve: Serve the California Roll Salad immediately or chill briefly in the refrigerator. Garnish with extra sesame seeds and additional nori strips if desired. Accompany with soy sauce, wasabi, and pickled ginger for a traditional sushi experience.

Notes

Use short-grain sushi rice for the best texture and stickiness typical of sushi dishes.
Gently fold the rice when mixing the sushi vinegar to avoid crushing the grains.
Fanning the rice while mixing with sushi vinegar helps cool the rice quickly and gives it a glossy finish.
Japanese mayonnaise (like Kewpie) adds authenticity with its unique creamy texture and slightly sweet flavor.
You can omit optional ingredients like mango and edamame or substitute based on availability and dietary preference.
For a spicier salad, adjust sriracha in the mayonnaise to your taste.
This salad is best enjoyed fresh for optimal texture and flavor but can be refrigerated for up to 1 day.