Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / California Roll Salad Recipe
    Lost? Site Map

    California Roll Salad

    California Roll Salad. Photo by AZPARZYCH

    1/2 Photos of California Roll Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef #1040109's Note:

    I adore California Rolls, but I got tired of driving 30 minutes to the nearest Japanese Restaurant to get them. Since I don't know how to roll Sushi, I came up with this salad that has all the components of a California Roll. I hope you enjoy it as much as I do!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    1 batch sticky rice

    for garnish

    Directions:

    1. 1
      Sticky Rice:Rinse short grain rice until the water runs clear. Place 1/2 cup rice and 1/2 cup water in a saucepan and cover with tight fitting lid. Bring rice to a boil then reduce heat to low and simmer for 15 minutes. Remove rice from heat, remove lid and place a tea towel over pot. Replace lid and allow to sit for an additional 15 minutes. Remove rice from pot and cool in refrigerator so you can mix it in the salad. It will be very sticky.
    2. 2
      To assemble the salad; combine flaked crab meat, cucumber mathsticks, mayonnaise, soy sauce, and cooled rice in a bowl, mix until well combined.
    3. 3
      Halve each avocado and remove flesh from the skin. Place 2 avocado halves in a bowl and top with 1/4 of the California Roll mixture for each person.
    4. 4
      Garnish with sesame seeds and wasabi and pickled ginger to taste.
    5. 5
      Enjoy!
    6. 6
      Note: If you don't want to make the sticky rice, just substitute 1 cup of leftover plain white rice.

    Ratings & Reviews:

    • on April 30, 2013

      45

      Tasty! For easier eating I sliced the avocado and put in the bottom of the bowl and placed the salad on top. sprinkled with a little roasted seaweed sheet and a dash of soy sauce. Made for I Recommend Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2013

      45

      This was very good, but I made a few changes. I upped the soy sauce for more flavor and I used avocado mayonnaise. Avocado "mayonnaise" (Candida Friendly). Also, instead of putting it in a halved avocado I served it with sliced avocados. Yum, thanks for posting! Made for Spring PAC, 2013

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for California Roll Salad

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 490.7
     
    Calories from Fat 291
    59%
    Total Fat 32.4 g
    49%
    Saturated Fat 4.7 g
    23%
    Cholesterol 25.7 mg
    8%
    Sodium 583.6 mg
    24%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 14.2 g
    57%
    Sugars 2.1 g
    8%
    Protein 16.2 g
    32%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites