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.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.