California Roll Salad

California Roll Salad

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Vicki Butts (lazyme)


From Gourmet, July 1994.


☆☆☆☆☆ 0 votes

30 Min
25 Min
Stove Top


  • 1 1/2 c
    long-grain rice
  • 1/4 c
    rice vinegar (not seasoned)
  • 3 Tbsp
    rice vinegar (not seasoned)
  • 1/4 c
  • 1 1/2 tsp
  • 1 Tbsp
    sesame seeds
  • 3 Tbsp
    vegetable oil
  • 2 Tbsp
    pickled ginger, finely chopped
  • 4
    scallions (about 3/4 cup), cut lengthwise into thin 1-inch strips
  • 1/2 c
    carrot, finely shredded
  • 1 large
    seedless cucumber (about 1 pound), quartered lengthwise, cored, and chopped
  • 2 sheet(s)
    nori (dried seaweed)
  • 1
  • 1/4 lb
    surimi (imitation crab legs), sliced thin, optional

  • 2 tsp
    wasabi powder
  • 1 Tbsp
    hot water
  • 2 Tbsp
    cold water
  • 2 Tbsp
    soy sauce
  • 2 tsp
    ginger juice (squeezed from freshly grated ginger root)

How to Make California Roll Salad


  1. Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
  2. Drain rice in a colander and rinse. 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).
  3. 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.
  4. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  5. Transfer rice to a large bowl and stir in vinegar mixture.
  6. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
  7. Salad may be prepared up to this point 1 day ahead and chilled,covered. Bring salad to room temperature before proceeding.
  8. 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. With scissors cut nori into thin 2-inch-long strips.
  9. Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surimi if using and two thirds of nori strips and toss well.
  10. Make dressing:
    In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  11. Serve salad sprinkled with remaining nori strips and drizzled with dressing.

Printable Recipe Card

About California Roll Salad

Course/Dish: Salads
Main Ingredient: Rice/Grains
Regional Style: Japanese

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