California Roll Salad

This was a great summer salad on literally one of the last days of summer.  The one tablespoon of soy sauce in the dressing turned the rice and crab a rather drab color, but if you can get past that, it was very tasty.

CALIFORNIA ROLL SALAD

  • 1 cup uncooked white rice
  • 2 cups water
  • 1 small package shredded carrots
  • 1 English cucumber, diced
  • 2 avocados – peeled, pitted, and cubed
  • 2 cups crabmeat
  • 1 teaspoons wasabi powder/paste, or to taste
  • 1 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon sesame oil

Directions

  1. Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. In a large serving bowl, toss together the carrots, cucumber, avocado and crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing, or serve with dressing on the side.

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2 responses

  1. Oh, YUM!!! YUM, YUM, YUM!! I adore California Rolls – and nearly any sushi item (except for those with raw quail eggs broken over them or anything with uni). I will definitely try this recipe. It looks fantastic! And healthy! Was there any option for clipping up little pieces of nori (dried seaweed)? Maybe they’d just get soggy. No one want to eat soggy seaweed.

    • Absolutely you can sprinkle crumbled nori on the salad. I made a similar but different sushi salad a couple summers ago and nori was an ingredient. I skipped it this time around because my mother was coming for dinner and she doesn’t prefer it.

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