California Roll Salad

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This salad is a California sushi roll deconstructed. We like this recipe as the main course for dinner especially in the summer. The amount of wasabi and pickled ginger can be adjusted to taste.

Preparation time: 15 min
Cooking time: 40 min

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v v 

Tags: salad · main · diner ·


1 1/2 cups long-grain rice
1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
1/4 cup sugar
1 1/2 tsp salt
1 Tbs sesame seeds
1 Tbs vegetable oil
2 Tbs finely chopped pickled ginger
4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber (about 1 pound), pealed, quartered lengthwise,cored, and chopped
2 sheets nori (paper-thin sheets of dried seaweed)
1 avocado (preferably California)

For dressing
1 tsp wasabi (Japanese green horseradish) paste
2 Tbs cold water
2 Tbs soy sauce


1 Cook Rice
2 While rice is cooking, 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. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
3 Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
4 Dry-roast nori, 1 sheet at a time in a dry skillet over medium heat for about 30 seconds until it turns bright green. With scissors cut nori into thin 2-inch-long strips.
5 Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad and toss well.
6 In a small bowl mix dressing ingredients. Add dressing and nori strips to salad and mix gently

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