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    You are in: Home / Recipes / California Roll Salad Recipe
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    California Roll Salad
    California Roll Salad. Photo by Pam-I-Am

    Photo by Pam-I-Am

    1/2 Photos of California Roll Salad

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    5.0 9

    Rate it! | Read 9 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    evelyn/athens's Note:

    I love sushi but have not learned how to make it. This salad solves all my cravings for it because it is not as readily available in Greece. This really wonderful recipe is from Epicurious.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 cups long-grain rice
    • 7 tablespoons rice vinegar (not seasoned)
    • 1/4 cup sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon sesame seed (preferably unhulled)
    • 3 tablespoons vegetable oil
    • 2 tablespoons finely chopped pickled ginger
    • 4 scallions, cut lengthwise into thin 1 inch strips (about 3/4 cup)
    • 1/2 cup finely shredded carrot
    • 1 large seedless cucumber, quartered lengthwise, cored, and chopped (about 1 pound)
    • 2 sheets nori (paper-thin sheets of dried seaweed)
    • 1 avocado (preferably California)
    • 1/4 lb surimi, if desired, sliced thin (mock crab legs) (optional)

    For dressing

    Directions:

    1. 1
      Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
    2. 2
      Drain rice in a colander and rinse.
    3. 3
      Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
    4. 4
      While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
    5. 5
      In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
    6. 6
      Transfer rice to a large bowl and stir in vinegar mixture.
    7. 7
      Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
    8. 8
      Salad may be prepared up to this point 1 day ahead and chilled, covered.
    9. 9
      Bring salad to room temperature before proceeding.
    10. 10
      Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute.
    11. 11
      With scissors cut nori into thin 2-inch-long strips.
    12. 12
      Peel and pit avocado.
    13. 13
      Quarter avocado and cut crosswise into thin slices.
    14. 14
      Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
    15. 15
      Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
    16. 16
      Serve salad sprinkled with remaining nori strips and drizzled with dressing.

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    Ratings & Reviews:

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    Nutritional Facts for California Roll Salad

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 513.1
     
    Calories from Fat 173
    33%
    Total Fat 19.3 g
    29%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 1397.4 mg
    58%
    Total Carbohydrate 78.6 g
    26%
    Dietary Fiber 5.8 g
    23%
    Sugars 15.4 g
    61%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    pickled ginger

    wasabi powder

    ginger juice

    Detailed Nutrition Values About Nutrition Info

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