Quick & Tasty California Roll Salad

Here’s the vibe: everything you love about a California roll—creamy avocado, crisp cucumber, sweet crab, that salty nori crunch—without rolling a single thing. This is the weeknight, no-fuss, sushi-adjacent salad I throw together when I’m hungry and done with life. Tossed in a zingy sesame-soy dressing and drizzled with spicy mayo, it hits the salty-sweet-creamy-crunchy balance so hard, you’ll feel a little smug about dinner.

My husband calls this “lazy sushi,” which I choose to hear as a compliment. It’s become our Friday night default when we’re not ordering in. I’ll throw a bowl of this on the table, and we all hover around like raccoons at a picnic. The kids fight for the nori strips and the avocado chunks; I fish out the pickled ginger like it’s treasure. We once ate it straight from the mixing bowl on the couch while watching baking shows we had no intention of recreating. Zero regrets.

How to Make It

Grab some cooled rice—leftover sushi rice if you’ve got it, or honestly, a pouch of microwave sticky rice if you’re living real life. Splash it with a quick sushi-vinegar situation (rice vinegar, a pinch of sugar, a sprinkle of salt) and let it chill while you chop.

Whisk your dressing: mayo, a squeeze of sriracha, soy or tamari, rice vinegar, a whisper of sesame oil, and a tiny bit of honey or sugar if you like that sweet balance. Taste it. If it makes you want to lick the spoon, you’re there.

Chop the cucumber into little half-moons, shred or cube the crab, slice green onions, and don’t forget the avocado (last, so it doesn’t brown on you). Stack a couple sheets of nori and snip into thin strips with kitchen scissors. It’s fun—like arts and crafts you can eat.

Toss the rice with the crab, cucumber, and green onion. Fold in the avocado gently so it doesn’t get mashed and dramatic. Shower with sesame seeds and those nori ribbons. Drizzle spicy mayo on top like you’re the line cook and this is your moment.

If you’re a texture person, keep some nori back and add it right before eating. It stays snappy and gives the best crunch. Pickled ginger on the side is extra but… be extra.

✔Ingredient Notes

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– Sushi rice or short-grain rice: Clings in the best way. Season with rice vinegar, sugar, and salt so it tastes like a roll. Warm rice = soggy nori, so cool it first.
– Imitation crab (or real crab): Classic Cali roll vibes. I shred it by hand. Real crab is baller if you’ve got it—just watch the salt.
– Cucumber: Brings the crunch. I like Persian or English so you don’t have to peel or de-seed. If it’s watery, pat it dry.
– Avocado: Creamy dream. Add at the end so it doesn’t smear everywhere. A squeeze of lime keeps it perky.
– Nori sheets: Scissor-cut into ribbons. Add right before serving or it softens. Still tasty, just less crackly.
– Mayonnaise: Japanese mayo if you have it; regular works. Makes the dressing velvety.
– Sriracha: Heat with personality. Add more if you’re spicy. Or use chili crisp for a different kick.
– Soy sauce or tamari: Salty backbone. Tamari for gluten-free, coconut aminos if you want sweet and less salty.
– Rice vinegar: Brightens everything. Don’t swap with white vinegar—it’s too harsh. Season the rice and the dressing.
– Sesame oil: A few drops go a long way. Too much and it tastes like a candle store—ask me how I know.
– Sesame seeds/furikake: Little toasty pops. Furikake is the cheat code for “wow, that tastes like sushi.”
– Pickled ginger: Optional, but I love it for zippy contrast. Chop and sprinkle or serve on the side.

✔Recipe Steps

1. Season and cool 3 cups cooked short-grain rice with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; spread to cool fast.
2. Whisk 1/3 cup mayo, 1–2 tsp sriracha, 1 tbsp soy/tamari, 1 tbsp rice vinegar, 1/2 tsp sesame oil, and 1/2–1 tsp honey until smooth.
3. Chop 1 cup cucumber, 1–1.5 cups imitation or real crab, and 2 scallions; cube 1 large avocado.
4. Snip 1–2 nori sheets into thin ribbons with kitchen scissors.
5. Toss rice with crab, cucumber, and scallions; fold in avocado, then add half the nori and 1–2 tbsp sesame seeds.
6. Drizzle with dressing (or serve on the side), top with remaining nori, more sesame, and pickled ginger if you like.

What to Serve It With

– Steamy miso soup or a quick edamame bowl with flaky salt.
– Pan-seared salmon or teriyaki tofu if you want more protein.
– Gyoza from the freezer aisle—no judgment, they slap.
– Sparkling water with lime, cold beer, or iced green tea.

✔Tips & Mistakes

– Cool the rice. Warm rice melts the avocado and wilts the nori. Not tragic, just mushy.
– Add nori last. It stays crisp and you get that satisfying snap.
– Don’t over-dress. Start light; you can always add more.
– Salt check. Between soy, crab, and furikake, it adds up. Taste before salting.
– Knife care. Wipe between cuts when slicing avocado—clean cuts, less mush.
– Meal prep smart. Store everything separate; assemble when you’re ready to eat.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Pop leftovers in an airtight container and keep in the fridge up to 2 days. If you can, store the nori and dressing separately so it stays crisp and the rice doesn’t get soggy. Avocado will brown a bit, but a squeeze of lemon helps. Eat it cold—honestly, it’s great straight from the fridge. And yes, I’ve had it for breakfast with a fried egg on top. Zero regrets, again.

✔Variations and Substitutions

Be honest about what works, what doesn’t, and what you’ve tried when the fridge was empty. Mention swaps (honey ↔ sugar, tamari ↔ soy sauce, etc.).
– Protein swap: Use cooked shrimp, canned tuna, or baked salmon. For spicy tuna vibes, mix canned tuna with mayo + sriracha + a splash of soy.
– Vegan version: Firm tofu cubes or hearts of palm instead of crab; use vegan mayo.
– Grain choices: Brown rice is chewier but good; quinoa works; cauliflower rice is fine if you sauté and cool it first so it’s not watery.
– Low-spice: Skip the sriracha; add extra sesame oil and a pinch of sugar for balance.
– Gluten-free: Tamari or coconut aminos instead of soy. Check imitation crab labels (some have wheat).
– Add-ins: Mango chunks, thinly sliced radish, edamame, or carrot ribbons. I’ve done all of them. No one complained.
– Dressing swaps: Honey ↔ sugar; tamari ↔ soy; chili crisp ↔ sriracha; a little lime for brightness if you’re out of vinegar.

Frequently Asked Questions

Quick & Tasty California Roll Salad

All the flavors of a California roll in a fast, fresh salad. Tossed with a creamy spicy-mayo dressing and finished with crunchy nori and sesame—perfect for a quick lunch or weeknight dinner.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup cooked sushi rice, cooled day-old or microwave rice works great
• ▢ 8 oz imitation crab sticks, chopped or real crab if preferred
• ▢ 1 whole English cucumber, diced seeded for less water
• ▢ 1 whole avocado, diced ripe but firm
• ▢ 2 sheet nori seaweed cut into thin strips with scissors
• ▢ 2 whole green onions, thinly sliced
• ▢ 3 tbsp mayonnaise
• ▢ 2 tsp sriracha adjust to taste
• ▢ 2 tbsp low-sodium soy sauce or tamari
• ▢ 2 tbsp rice vinegar
• ▢ 2 tsp granulated sugar
• ▢ 1 tsp toasted sesame oil
• ▢ 1 tbsp toasted sesame seeds
• ▢ 0.25 tsp salt to taste
• ▢ 0.25 cup pickled ginger optional, for serving

Instructions

Preparation Steps

• In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, sugar, and sesame oil until smooth and creamy.
• Prep the mix-ins: dice the cucumber and avocado, chop the crab, slice the green onions, and snip the nori into thin strips.
• Add the cooled cooked rice to a large bowl. Drizzle over half of the dressing and toss gently to coat, breaking up any clumps.
• Fold in the crab, cucumber, avocado, and green onions. Add more dressing to taste and toss lightly to combine.
• Top with nori strips and sesame seeds. Season with a pinch of salt to taste and serve with pickled ginger on the side.

Notes

Use day-old rice for the best texture, or cool freshly cooked rice on a sheet pan before assembling. For gluten-free, use tamari and gluten-free imitation crab or real crab. Add diced mango or shredded carrots for a fruity or crunchy twist. Leftovers keep well, covered and refrigerated, for up to 2 days.