California Roll Salad Recipes

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CALIFORNIA ROLL SALAD



California Roll Salad image

A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.

Provided by TARA LYON

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

½ cup uncooked white rice
1 cup water
1 small head iceberg lettuce, shredded
1 English cucumber, cut into 1 inch strips
2 avocados - peeled, pitted, and cubed
2 cups shredded imitation crabmeat
2 teaspoons wasabi powder, or to taste
1 tablespoon mayonnaise
1 tablespoon soy sauce
¼ cup rice wine vinegar
1 tablespoon white sugar
1 teaspoon sesame oil

Steps:

  • 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.
  • In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.8 g, Cholesterol 12.2 mg, Fat 12.9 g, Fiber 6.2 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 652.4 mg, Sugar 7.6 g

CALIFORNIA ROLL



California Roll image

Provided by Alton Brown

Categories     appetizer

Time 2h5m

Yield 8 appetizer servings

Number Of Ingredients 15

Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Steps:

  • Squeeze the lemon juice over the avocado to prevent browning.
  • Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
  • Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  • Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
  • Yield: 4 cups

" CALIFORNIA ROLL" SALAD



This is a great light salad that can be your main meal or a side dish. If you like the sushi taste minus the raw fish, this one is for you! It is very easy to throw together. You can buy pickled ginger at supermarkets in little bowls, usually by where they sell packaged sushi.

Provided by Kimommy

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 (8 7/8 ounce) package white rice
3 tablespoons seasoned rice vinegar
1 head lettuce
1 cucumber
1 avocado
1 lb imitation crabmeat
3 tablespoons soy sauce
2 tablespoons pickled ginger

Steps:

  • Prepare rice according to directions.
  • Pour rice into medium bowl and toss with 1 tbsp vinegar. Set aside.
  • Thinly slice cucumber and avacado.
  • Break up crabmeat into chunks.
  • Mix lettuce leaves with seasoned rice, cucumber, avocado slices and crabmeat.
  • In separate cup, mix together soy sauce and remaining 2 TBL of seasoned rice vinegar.
  • Drizzle this dressing over salad, and add pickled ginger on top of salad.

CALIFORNIA ROLL SALAD



California Roll Salad image

I love sushi but have not learned how to make it. This salad solves all my cravings for it because it is not as readily available in Greece. This really wonderful recipe is from Epicurious.

Provided by evelynathens

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 cups long-grain rice
7 tablespoons rice vinegar (not seasoned)
1/4 cup sugar
1 1/2 teaspoons salt
1 tablespoon sesame seeds (preferably unhulled)
3 tablespoons vegetable oil
2 tablespoons 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, quartered lengthwise, cored, and chopped (about 1 pound)
2 sheets nori (paper-thin sheets of dried seaweed)
1 avocado (preferably California)
1/4 lb surimi, if desired, sliced thin (mock crab legs) (optional)
2 teaspoons wasabi powder (Japanese green horseradish)
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)

Steps:

  • Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
  • 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).
  • 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.
  • In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  • 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.
  • Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Bring salad to room temperature before proceeding.
  • 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.
  • Peel and pit avocado.
  • Quarter avocado and cut crosswise into thin slices.
  • Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
  • Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  • Serve salad sprinkled with remaining nori strips and drizzled with dressing.

CALIFORNIA ROLL BOWLS



California Roll Bowls image

This dish is a deconstructed version of the California roll, which typically includes crab (real or imitation), cucumber and avocado. Ree skips the avocado and doubles down on crunch with shredded carrots and canned fried onions. She tops it all with pickled ginger, sesame seeds and seaweed snacks, which are a nod to the nori seaweed found in many rolls.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14

1/3 cup mayonnaise
1 to 2 tablespoons sriracha
2 teaspoons soy sauce, plus more for serving
Drizzle sesame oil
4 teaspoons rice vinegar
8 ounces imitation crab, shredded
One 8.8-ounce microwave bag sticky rice, cooked and cooled
1 mini English cucumber, sliced into rounds
1/2 cup shredded carrot
One .35-ounce package seaweed snacks
1/4 cup packaged fried onions
2 heaping tablespoons pickled ginger
1 tablespoon sesame seeds
1 scallion, sliced thin

Steps:

  • In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
  • Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
  • Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.

"CALIFORNIA ROLL" SALAD



Categories     Salad     Ginger     Rice     Vegetable     Side     Vegetarian     Horseradish     Carrot     Summer     Gourmet

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 20

1 1/2 cups long-grain rice
1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
1/4 cup sugar
1 1/2 teaspoons salt
1 tablespoon sesame seeds (preferably unhulled*)
3 tablespoons vegetable oil
2 tablespoons 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), quartered lengthwise, cored, and
2 sheets nori (paper-thin sheets of dried seaweed)*
1 avocado (preferably California)
1/4 pound surimi (mock crab legs) if desired, sliced thin
For dressing
2 teaspoons wasabi (Japanese green horseradish) powder*
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
*available at Asian markets, natural foods stores, and some supermarkets

Steps:

  • Into a large saucepan of salted boiling water stir rice and boil 10 minutes. 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).
  • 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. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  • 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. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
  • 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.
  • Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
  • Make dressing:
  • In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  • Serve salad sprinkled with remaining nori strips and drizzled with dressing.

EASY CALIFORNIA ROLL SUSHI SALAD



Easy California Roll Sushi Salad image

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.

Provided by Lisa Puma

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 948.7 mg, Sugar 19.1 g

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