Easy California Roll Sushi Salad recipe

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Ingredients

1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1 avocado, chopped
1 tablespoon soy sauce, or to taste

Nutrition Info

491.2 calories
carbohydrate: 89.8 g
cholesterol: 17 mg
fat: 8.2 g
fiber: 6 g
protein: 12.7 g
saturatedFat: 1.3 g
servingSize: -
sodium: 948.7 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.

  2. Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.

  3. Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado, mix well. Use soy sauce to season individual portions.

Recipe Yield

4 servings

Recipe Note

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

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