California Roll Salad
This California Roll Salad recipe is the perfect lunch option for sushi lovers who want something light, refreshing, and easy to make. With all the classic ingredients of a California roll, including avocado, surimi, and nori, this salad offers a healthy and delicious alternative to the popular sushi dish. The salad is topped with a homemade dressing that perfectly complements the flavours of the ingredients, making it a satisfying and tasty lunch option that can be enjoyed any day of the week.
Ingredients
- 1 1⁄2 cup slong-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 crablegs) (optional)
FORDRESSING
- 2 teaspoonswasabi 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)
Instructions
- In a large saucepan, add salted boiling water and rice, and boil for 10 minutes
- Drain the cooked rice using a colander and rinseit
- Set the colander over a kettle of boiling water,ensuring that the rice does not touch the water. Cover it with a kitchen toweland lid. Steam the rice for 10-15 minutes until it becomes fluffy and dry.Check the water level in the kettle occasionally and add water if needed.
- While the rice is steaming, take a small saucepan and bring 1/4 cup of vinegar to boil with sugar and salt. Stir until the sugar dissolves and then remove the saucepan from the heat.
- In a small skillet, dry-roast the sesame seeds over moderate heat until golden and fragrant. Transfer them to a small bowl.
- Once the rice is done, transfer it to a large bowl and stir in the vinegar mixture. Let the rice cool, and then stir in the sesame seeds, remaining 3 tablespoons of vinegar, oil, ginger, scallions, carrot, and cucumber. The salad can be made up to this point 1 day ahead and chilled, covered. Bring it to room temperature before proceeding
- Dry-roast the nori sheets, one at a time,directly over moderate heat (gas or electric burner) until they turn brightg reen for 30 seconds to 1 minute. Cut the nori sheets into thin, 2-inch-longstrips using scissors.
- Peel and pit the avocado, and then quarter it. Cut it crosswise into thin slices. Add the avocado to the salad along with surimi(if using) and two-thirds of the nori strips. Toss well.
- Make the dressing by stirring the wasabi powder into hot water in a small bowl. Then stir in cold water, soy sauce, and ginger juice
- Serve the salad sprinkled with the remaining nori strips and drizzled with the dressing.
Notes
- Calories: 513.1
- Fat: 19.3g
- Protein: 8.2g
- Sodium: 1397.4mg
- Carbohydrate: 78.6g
Nutrition
Calories: 513.1kcalCarbohydrates: 76gProtein: 8.2gFat: 19.3gSodium: 1397.4mg
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