Quick And Tasty California Roll Salad

This is all the California roll vibes without the rolling, the bamboo mat, or the “why is my rice glued to everything I own” moment. It’s a crisp, creamy, salty-sweet salad bowl situation with seasoned rice, crunchy cucumber, buttery avocado, flakey crab, and a drizzly-spicy mayo that makes it all sing. Basically: sushi night got lazy in the best way. It’s fast, weeknight-friendly, and wildly customizable depending on what your fridge is doing.

My little crew annihilates this every time. It started as a “let’s use up leftover rice and the lone avocado” dinner, and now it’s the thing they ask for after T‑ball or on nights I’d rather not negotiate with seaweed and toothpicks. My husband piles his like a mountain and pretends it’s “just a salad” (it’s… not small). The kids call the nori “confetti chips” and steal all the avocado chunks before I can blink. We make a big bowl, pass the sauce, and it somehow turns into a build-your-own sushi party without the mess.

How to Make It

If you’ve got leftover rice, bless you, you’re halfway done. If not, cook short-grain rice and splash it with a quick sushi-vinegar situation (rice vinegar + pinch of sugar + salt). Let it cool so it doesn’t steam your cucumber into sadness.

Whisk the dressing: mayo, a little sriracha, soy sauce (or tamari), a touch of rice vinegar, and a whisper of sesame oil. Taste it and adjust—more heat, more tang, more salty… it’s your bowl.

Chop crunchy cucumber, ripe avocado, and some green onion. Flake the crab with your hands—oddly satisfying. Stack a nori sheet and cut it into skinny confetti strips with scissors. If you’ve got furikake, now is its moment.

Build your bowl: rice on the bottom, then cucumber, crab, avocado. Drizzle the spicy mayo like you’re being fancy. Shower with nori strips, sesame seeds or furikake, and a squeeze of lime if you’re feeling bright. Eat immediately before the nori goes from crispy to “meh.”

✔Ingredient Notes

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– Sushi rice (or any cooked rice): Short‑grain sticks a bit and holds the bowl together. Day-old rice? Microwave with a damp towel for 30 seconds to soften.
– Rice vinegar + sugar + salt: The quick sushi rice cheat code. Don’t drown it—just enough to make the rice lightly tangy.
– Imitation crab (or real crab): The sweet, nostalgic stuff works great. Real crab = fancier, pricier, still delicious.
– Cucumber: Persian or English so you skip seed drama. Adds the crunch you’ll miss if it’s not there.
– Avocado: The creamy glue. If it’s rock hard, cube it tiny and it’ll pretend to be ripe.
– Nori sheets: Cut with kitchen scissors into ribbons. Toss in at the end or it gets chewy way too fast.
– Kewpie or regular mayo: Kewpie is richer and a little magic. Regular works; add a pinch of sugar if you want that slight sweetness.
– Sriracha: Heat with personality. Want mild? Halve it. Want flames? You know what to do.
– Soy sauce or tamari: Brings the salty umami. Tamari if you’re gluten-free. Coconut aminos if you’re sweet-and-savory.
– Sesame oil: Tiny drizzle = toasted aroma heaven. Too much and it takes over like a loud friend.
– Furikake/sesame seeds: The crunchy, savory sprinkle that makes it taste like a sushi bar. Don’t skip if you can help it.
– Green onions + pickled ginger (optional): Fresh zip and zing. I forget them sometimes and live to tell the tale.

✔Recipe Steps

1. Rinse and cook 1 cup dry short‑grain rice (or use 3 cups cooked); cool slightly.
2. Stir 2 tbsp rice vinegar with 1 tsp sugar and 1/2 tsp salt; fold into warm rice and let cool.
3. Whisk 1/3 cup mayo, 1–2 tsp sriracha, 1 tsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sesame oil.
4. Chop 1 large cucumber, cube 1 avocado, slice 2 green onions; flake 8–10 oz imitation crab.
5. Assemble bowls with rice, cucumber, crab, and avocado; drizzle dressing generously.
6. Top with nori strips, furikake or sesame seeds, and a squeeze of lime; serve right away.

What to Serve It With

– Miso soup or a cup of broth on the side.
– Steamed edamame with flaky salt.
– Seaweed salad (store-bought is fine, we’re all tired).
– Air-fryer salmon bites for extra protein.
– Orange slices or mango for a sweet finish.
– Iced green tea or a bubbly lime seltzer.

✔Tips & Mistakes

– Cool the rice. Hot rice wilts everything and makes a mushy scene.
– Dress lightly at first. You can always add more sauce; soggy is forever.
– Cut the nori last. It gets chewy fast if it sits.
– Salt your cucumbers if they’re watery; quick toss, quick pat dry.
– Lemon or lime on the avocado keeps it from going brown and adds brightness.
– Taste and tweak the dressing—every mayo and sriracha brand hits different.

✔Storage Tips

Keep components separate for best texture: rice in a lidded container, veg and crab in their own, dressing in a jar, nori in the pantry. Assemble right before eating. If you’ve already mixed it, it’s still good cold the next day—just add fresh nori. And yes, I’ve eaten it straight from the fridge for breakfast. Zero regrets. Don’t reheat; warm avocado and mayo are… not it.

✔Variations and Substitutions

– Real crab, shrimp, or baked salmon instead of imitation crab—go wild.
– Tuna version: canned tuna with a dash of kewpie + sriracha makes a spicy tuna bowl.
– Veg/vegan: hearts of palm or marinated tofu cubes; swap tamari or coconut aminos for soy.
– Gluten-free: use tamari; check your furikake label.
– Low-carb-ish: cauliflower rice, seasoned well, and don’t over-sauce.
– Different grains: sushi rice is best, but jasmine or short-grain brown rice are solid.
– Sauce swaps: honey or maple instead of sugar in the rice vinegar; chili crisp instead of sriracha for a toasty kick.
– Add-ins: mango, radish, carrot ribbons, edamame, or cucumber + jalapeño for heat.
– No furikake? Toasted sesame seeds + a pinch of nori flakes or crushed seaweed snacks.

Frequently Asked Questions

Quick And Tasty California Roll Salad

All the flavors of a California roll—crab, avocado, cucumber, nori, and a creamy tangy dressing—tossed into a fresh, weeknight-friendly salad that comes together fast.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked sushi rice cooled; short-grain rice works best
• ▢ 2 tablespoons rice vinegar for seasoning the rice
• ▢ 1 teaspoons granulated sugar
• ▢ 0.25 teaspoons kosher salt
• ▢ 8 ounces imitation crab roughly chopped; real crab works too
• ▢ 1.5 cups English cucumber diced
• ▢ 1 cups avocado diced
• ▢ 0.5 cups green onions thinly sliced
• ▢ 0.25 cups mayonnaise Japanese mayo if available
• ▢ 1 tablespoons soy sauce use tamari for gluten-free
• ▢ 1 teaspoons sriracha adjust to taste
• ▢ 1 teaspoons toasted sesame oil
• ▢ 1 tablespoons toasted sesame seeds
• ▢ 2 tablespoons nori flakes or furikake for that sushi-roll flavor
• ▢ 0.25 cups pickled ginger optional, for serving
• ▢ 0.5 teaspoons wasabi paste optional, for serving

Instructions

Preparation Steps

• Season the rice: In a large bowl, gently toss the cooked rice with rice vinegar, sugar, and salt. Spread to cool for a few minutes.
• Make the dressing: In a small bowl, whisk together mayonnaise, soy sauce, sriracha, and toasted sesame oil until smooth.
• Prep mix-ins: Chop the imitation crab, dice the cucumber and avocado, and slice the green onions.
• Assemble: In a large mixing bowl, combine the seasoned rice, crab, cucumber, avocado, and most of the green onions. Drizzle over the dressing and toss gently to coat.
• Finish and serve: Sprinkle with sesame seeds and nori flakes. Top with remaining green onions. Serve with pickled ginger and a small dab of wasabi on the side.

Notes

For best texture, use leftover or microwaveable short-grain rice and cool it slightly before tossing. Swap in real crab if you like. To keep it gluten-free, use tamari. Add extra sriracha for heat. This salad is best enjoyed right away, but leftovers keep chilled for up to 1 day.