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Quick And Tasty California Roll Salad

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
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.