Description

California Roll Salad is a refreshing and easy-to-make dish that combines the classic flavors of a California sushi roll into a vibrant, deconstructed salad. Featuring seasoned sushi rice, imitation crab meat, avocado, cucumber, carrot, nori strips, and toasted sesame seeds, this salad is dressed with a creamy spicy mayo for a delightful fusion of texture and taste. Perfect for a light lunch or an impressive appetizer, this recipe offers all the sushi roll goodness without the rolling!

Ingredients

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Rice and Vinegar Seasoning

2 cups uncooked short-grain sushi rice
2 1/4 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Main Salad Ingredients

1 pound imitation crab meat, flaked
2 ripe avocados, diced
1 large cucumber, peeled, seeded, and diced
1 large carrot, shredded
4 sheets nori seaweed, cut into thin strips (julienned)
2 tablespoons sesame seeds, toasted (black and white sesame seeds for visual appeal)

Dressings and Extras

1/2 cup mayonnaise (Japanese mayonnaise, such as Kewpie, is preferred)
1-2 teaspoons sriracha, or to taste (optional, for spicy mayo)

Optional Garnishes and Add-ins

Soy sauce, for serving
Wasabi, for serving (optional)
Pickled ginger, for serving (optional)
1 ripe mango, diced (optional, for added sweetness)
1/2 cup shelled edamame (optional, for added protein and texture)

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Instructions

Rinse the Rice: Place the uncooked sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, which should take about 3 to 5 minutes. This step removes excess starch and prevents the rice from becoming too sticky.
Cook the Rice (Rice Cooker Method): Transfer the rinsed rice and 2 1/4 cups of water into a rice cooker. Cook according to the rice cooker’s instructions for white rice until tender and perfectly steamed.
Cook the Rice (Stovetop Method): Alternatively, combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 18 to 20 minutes, or until all the water is absorbed. Remove from heat and let it stand, covered, for 10 minutes to finish steaming.
Prepare the Sushi Vinegar: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat while stirring constantly until the sugar and salt completely dissolve. Avoid boiling. Remove from heat and let the mixture cool slightly.
Season the Rice: Transfer the cooked rice to a large, non-metallic bowl and gently fluff it to separate the grains. Gradually drizzle the sushi vinegar mixture over the rice while gently folding to evenly season. Taste and adjust seasoning by adding more sushi vinegar mixture if desired.
Cool the Rice: Fan the rice using a fan or a piece of cardboard while folding gently to cool it to lukewarm. This process helps the rice become glossy and prevents it from becoming mushy.
Prepare the Imitation Crab Meat: Flake the imitation crab meat into bite-sized pieces for easy mixing and eating.
Prepare the Avocado: Dice the avocados into uniform small pieces and toss with a little lemon or lime juice to prevent browning.
Prepare the Cucumber: Peel, seed, and dice the cucumber into pieces matching the size of avocado for a balanced texture.
Prepare the Carrot: Shred the carrot finely using a box grater or food processor to add a subtle sweetness and crunch.
Prepare the Nori Seaweed: Cut the nori sheets into thin julienne strips to mimic the seaweed strips found in sushi rolls.
Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds until they become lightly golden and fragrant, which takes 2 to 3 minutes. Stir frequently to avoid burning.
Prepare the Optional Ingredients: If using mango, dice it to match other ingredients. Cook and shell the edamame if using for extra protein and texture.
Make the Spicy Mayo (Optional): Combine the 1/2 cup mayonnaise with 1 to 2 teaspoons sriracha in a small bowl and adjust the spice level to your preference for a creamy, spicy dressing.
Combine the Ingredients: In a large bowl, gently fold together the seasoned sushi rice, imitation crab meat, diced avocado, diced cucumber, shredded carrot, julienned nori, and toasted sesame seeds. Add mango and edamame if using to incorporate sweet and protein-rich elements.
Dress the Salad: Drizzle the spicy mayo or plain mayonnaise over the salad and gently toss again to coat evenly without mashing the ingredients.
Serve: Serve the salad immediately for best texture or chill briefly. Garnish with extra sesame seeds and nori strips. Offer soy sauce, wasabi, and pickled ginger on the side for authentic flavor enhancements.

Notes

Rinsing the sushi rice thoroughly is essential to avoid overly sticky rice.
You can use either a rice cooker or stovetop method to cook the rice depending on your equipment.
The sushi vinegar mixture should not be boiled to preserve its flavor and avoid harshness.
Use Japanese mayonnaise like Kewpie for the most authentic creamy flavor in the spicy mayo.
To prevent avocado browning, toss the diced pieces with citrus juice immediately after cutting.
Optional ingredients like mango and edamame add sweetness and protein but can be omitted if preferred.
Serve soy sauce, wasabi, and pickled ginger on the side to allow guests to customize their flavor intensity.