California Roll Salad

Recipe by Chef #1040109
READY IN: 30mins




  • 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.
  • To assemble the salad; combine flaked crab meat, cucumber mathsticks, mayonnaise, soy sauce, and cooled rice in a bowl, mix until well combined.
  • 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.
  • Garnish with sesame seeds and wasabi and pickled ginger to taste.
  • Enjoy!
  • Note: If you don't want to make the sticky rice, just substitute 1 cup of leftover plain white rice.