California Roll Sushi Salad

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Easy California Roll Sushi Salad

Looking for a easy, and tasty sushi salad recipe? You can look no further! This incredible California Roll Sushi Salad combines the flavors of rice, avocado, crab, wasabi, and nori seaweed into a mouthwatering fusion of tastes. Inspired by the popular California roll sushi, this recipe is undeniably a crowd-pleaser that will satisfy both sushi lovers and non-fans alike.

What makes this salad so special is that it captures all the flavors and textures of a California roll while being incredibly simple to prepare and enjoy. It’s like having a deconstructed version of your favorite sushi! Whether you serve it as a main dish or a side, this sushi-inspired salad will guarantee to impress.

A Real Crowd Pleaser

This salad delights with every bite, fusing flavors from delicious Asian ingredients. Whenever served, this recipe consistently ranks as the most requested dish. Moreover, you can tailor the recipe to suit vegetarian preferences, making it even healthier and inclusive for everyone.

So, if you have a passion for sushi or simply want to try something new and delicious, give this incredible salad recipe a go. It’s a real crowd-pleaser that promises an unforgettable dining experience. Get ready to experience the flavors and textures of a California roll in an easy to make salad that will leave you wanting more!

Things You’ll Need for California Roll Sushi Salad:

Sushi Rice:

First, rice is the main component of this salad. Japanese short grain rice is commonly used for Sushi. There tends to be more starch in sushi rice, producing a very sticky rice when cooked. The texture should be fluffy and sticky, but not mushy. Jasmine rice works nicely if sushi rice is unavailable.

Nori Seaweed:

Roasted nori tastes best. If you can’t find roasted nori, regular nori can be dry roasted over a stove burner. Holding it with tongs, move it back and forth over the heat on both sides until it turns bright green. Roasted seaweed snacks also work nicely. Use scissors to cut seaweed into 1×2 strips.

Pickled Ginger:

Pickled Ginger can easily be found in most grocery stores, usually in the Asian food isle or the service deli. Reserve the juice for the dressing.

Veggies:

Chopped Cucumber

Shredded Carrot

Cubed Avocado

Sliced Scallion (Green Onion)

Imitation Crab:

Surimi is imitation crab made from white fish, generally pollack.  It’s shaped into medium chunks or crab leg shapes. The taste is mild and salty. Surimi is commonly used as the protein ingredient in the wildly popular California roll.

Wasabi:

Wasabi is a spicy green paste made from Japanese horseradish. It comes in a powdered form that is mixed with a little water to form a paste or it comes in a prepared squeezable tube. A little wasabi goes a long way!

Girard’s Champagne Vinaigrette Dressing:

Traditionally rice vinegar is added to sushi rice, however for this recipe I have found that Girard’s dressing produces a better taste to the dressing. You can substitute rice vinegar it you don’t want to use a prepared dressing.  https://girardssaladdressing.com (not an affiliate link)

Sesame Oil:

Sesame oil in this recipe is optional. However, a little bit really amps up the flavor of the dressing.  

Soy Sauce:

I don’t know if I’m necessarily a soy sauce connoisseur, but I usually buy low sodium Kikkoman soy sauce. The Girard’s dressing has added salt in it, so I opt to use low sodium soy sauce, which is plenty salty for me. https://kikkomanusa.com (not an affiliate link)

Sesame Seeds:

Any toasted sesame seeds will do. If you only have raw sesame seeds, they can be lightly toasted in a dry frying pan. Black sesame seeds adds nice color and presentation.

Tobiko Fish Roe:

Tobiko is a tiny, orange fish egg commonly used in sushi. It has a sweet and salty taste that pops in your mouth. You can find Tobiko in your local Asian markets. These little morsels are not absolutely necessary in this recipe, but they will add vibrant color for presentation.

Directions

Cook rice and let it cool.

Next, mix dressing ingredients together.

In a separate large bowl, add cucumber, scallion, carrot, and ginger. Mix in rice. Add crab and lightly toss.

Add dressing and toss again.

Can be stored in the refrigerator at this point if desired.

Lastly, add avocados and seaweed right before serving and lightly toss. Sprinkle top with sesame seeds and Tobiko roe.

California Roll Sushi Salad

California Roll Sushi Salad incorporates the incredible flavors of a California roll in an easy to make, mess free format with this sensational sushi-inspired salad. This recipe has gained popularity for good reason, it’s a crowd pleaser that even non sushi fans adore. Versatile enough to serve as a main course or a tantalizing side, this salad is guaranteed to leave a lasting impression on your taste buds. Don’t wait any longer, gather the ingredients and prepare to indulge in a truly delightful culinary experience!