Description

California Roll Salad is a fresh, flavorful, and easy-to-make dish that combines the essence of a classic California sushi roll into a vibrant salad. Featuring seasoned sushi rice, imitation crab, creamy avocado, crunchy cucumber and carrot, nori strips, and toasted sesame seeds, it’s dressed with a zesty spicy mayo for an irresistible taste. Perfect as a light meal or side dish, this recipe captures the sushi experience without rolling or frying.

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

Main Ingredients

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 like Kewpie preferred)
1–2 teaspoons sriracha, or to taste (optional, for spicy mayo)

Optional Ingredients & Garnishes

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)

Cook Mode Prevent your screen from going dark

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 3-5 minutes, to remove excess starch.
Cook the Rice (Rice Cooker Method): Put the rinsed rice and 2 1/4 cups water into the rice cooker and cook according to the manufacturer’s instructions for white rice, resulting in perfectly steamed rice.
Cook the Rice (Stovetop Method): Alternatively, combine the rinsed rice and 2 1/4 cups 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 until water is absorbed. Let stand, covered, for 10 minutes.
Prepare the Sushi Vinegar: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring constantly until sugar and salt dissolve without boiling. Remove from heat and cool slightly.
Season the Rice: Transfer the cooked rice to a large, non-metallic bowl. Gently fluff the rice, then drizzle the sushi vinegar mixture gradually over it, folding gently to evenly season. Taste and add more if needed.
Cool the Rice: Fan the rice using a fan or piece of cardboard while folding gently to cool it to lukewarm, improving texture and sheen.
Prepare the Imitation Crab Meat: Flake the imitation crab meat into bite-sized pieces suitable for mixing.
Prepare the Avocado: Dice the avocados into small, even cubes. Toss with lemon or lime juice to prevent browning and maintain freshness.
Prepare the Cucumber: Peel, remove seeds, and dice the cucumber into small uniform pieces for crunch and freshness.
Prepare the Carrot: Shred the carrot finely using a box grater or food processor to add a sweet, crunchy texture.
Prepare the Nori Seaweed: Cut the nori seaweed sheets into thin julienne strips to mimic the taste of classic sushi rolls.
Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds until they become lightly golden and fragrant, enhancing their nutty flavor.
Prepare Optional Ingredients: If using mango, dice into small pieces; if using edamame, cook according to package instructions, shell, and set aside for added sweetness and protein.
Make the Spicy Mayo (Optional): Combine mayonnaise and sriracha in a small bowl, adjusting the spice level to taste for a creamy, spicy dressing.
Combine the Ingredients: In a large bowl, gently mix the seasoned sushi rice, flaked imitation crab, diced avocado, cucumber, shredded carrot, nori strips, and toasted sesame seeds. Fold in mango and edamame if using, ensuring even distribution.
Dress the Salad: Drizzle the spicy mayo or plain mayonnaise over the salad, then toss gently to coat all ingredients without mashing.
Serve: Serve the salad immediately for best texture or chill briefly. Garnish with extra sesame seeds and nori strips as desired. Offer soy sauce, wasabi, and pickled ginger on the side for an authentic sushi experience.

Notes

For best flavor, use Japanese short-grain sushi rice.
To prevent avocado browning, toss with fresh lemon or lime juice immediately after dicing.
Adjust sriracha in the spicy mayo to your preferred heat level or omit for milder flavor.
Chilling the salad briefly helps meld flavors but avoid long refrigeration to keep textures fresh.
This salad is a versatile recipe—feel free to add or omit optional ingredients like mango or edamame based on preference.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Stovetop
Cuisine: Japanese