Deconstructed California Roll Salad
This Deconstructed California Roll Salad captures all the vibrant flavors of traditional sushi without the need for rolling or special skills. Featuring fluffy long-grain rice, fresh vegetables, and creamy avocado, it's a delightful dish that brings the essence of California rolls to your table. Perfect for sushi lovers and novices alike, this salad combines the tanginess of rice vinegar, the sweetness of carrots, the crunch of cucumbers, and the umami punch from nori and sesame seeds. Great for meal prep or as a light lunch, this salad is sure to satisfy your sushi cravings, all in a refreshing and easy-to-make format.
N/A
Servings
262
Calories
18
Ingredients
Ingredients
long-grain rice
1 1/2 cups (uncooked)
rice vinegar
7 tablespoons (not seasoned)
sugar
1/4 cup
salt
1 1/2 teaspoons
sesame seeds
1 tablespoon (preferably unhulled, toasted)
vegetable oil
3 tablespoons
pickled ginger
2 tablespoons (finely chopped)
scallions
4 (cut lengthwise into thin 1-inch strips)
carrot
1/2 cup (finely shredded)
seedless cucumber
1 (quartered lengthwise, cored, and chopped (about 1 pound))
nori
2 sheets (dried seaweed)
avocado
1 (preferably California, peeled and sliced)
surimi
1/4 lb (sliced thin (optional))
wasabi powder
2 teaspoons
hot water
1 tablespoon
cold water
2 tablespoons
soy sauce
2 tablespoons
ginger juice
2 teaspoons (squeezed from freshly grated gingerroot)
Instructions
1
Begin by bringing a large saucepan of salted water to a boil. Once boiling, stir in the long-grain rice and cook for 10 minutes.
2
After 10 minutes, drain the rice in a colander and rinse it under cold water until the water runs clear.
3
Place the colander over a kettle of boiling water, ensuring the rice does not touch the water. Cover the rice with a kitchen towel and lid, and steam for 10 to 15 minutes until fluffy and dry. Keep an eye on the water level in the kettle, adding more as needed.
4
While the rice is steaming, prepare the vinegar mixture. In a small saucepan, combine 1/4 cup of rice vinegar, sugar, and salt. Bring to a boil, stirring until the sugar has dissolved, and then remove from heat.
5
In a dry small skillet, toast sesame seeds over moderate heat, stirring frequently, until they are golden and fragrant. Transfer the seeds to a small bowl and set aside.
6
Once the rice is done steaming, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold in the mixture and allow the rice to cool.
7
When the rice has cooled, stir in the toasted sesame seeds, remaining 3 tablespoons of rice vinegar, vegetable oil, finely chopped pickled ginger, scallions, shredded carrot, and cucumber. If desired, you can prepare the salad up to this point a day in advance and refrigerate it (just remember to bring it to room temperature before serving).
8
Next, dry-roast the nori sheets one at a time over medium heat. Hold each sheet at the corners and move it back and forth until it turns bright green (about 30 seconds to 1 minute). Once roasted, cut the nori into thin 2-inch-long strips using scissors.
9
Peel and pit the avocado, then quarter it and slice it thinly. Gently fold the avocado into the salad along with surimi if using, and two-thirds of the nori strips. Toss the salad well to incorporate all the ingredients.
10
For the dressing, combine wasabi powder with hot water in a small bowl, then add cold water, soy sauce, and ginger juice. Stir until smooth.
11
To serve, plate the salad and sprinkle the remaining nori strips on top, drizzling the dressing over the salad just before enjoying.
Nutrition Information
4.8g
Fat
35g
Carbs
7.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Deconstructed California Roll Salad?
It is a dish that captures the flavors of a traditional California sushi roll in a salad format, featuring rice, avocado, cucumber, and nori without the need for rolling.
Is this recipe suitable for vegetarians?
Yes, it can be vegetarian if you omit the optional surimi (imitation crab).
How many calories are in a serving of this salad?
This salad contains approximately 262 calories per serving.
Can I make this salad ahead of time?
Yes, you can prepare the rice and vegetable mixture up to a day in advance and refrigerate it. Just bring it to room temperature and add the avocado, nori, and dressing right before serving.
How do I prepare the rice for this sushi salad?
Boil long-grain rice for 10 minutes, rinse under cold water, and then steam it over a kettle of boiling water for 10 to 15 minutes until fluffy.
What is the best way to toast sesame seeds?
Toast them in a dry small skillet over moderate heat, stirring frequently until they are golden and fragrant.
How do I roast nori sheets?
Hold each sheet over medium heat, moving it back and forth for 30 seconds to 1 minute until it turns bright green.
What type of rice is used in this recipe?
The recipe calls for 1 1/2 cups of uncooked long-grain rice.
Can I use seasoned rice vinegar?
The recipe specifies non-seasoned rice vinegar. If you use seasoned, you may want to reduce the added sugar and salt.
How do I make the wasabi dressing?
Combine wasabi powder with hot water, then stir in cold water, soy sauce, and ginger juice until smooth.
Is surimi required for this recipe?
No, the surimi is optional and can be sliced thin and folded into the salad if desired.
How do I extract ginger juice?
Ginger juice is squeezed from freshly grated gingerroot.
How much fat is in this salad?
This recipe contains 4.8g of fat per serving.
What is the protein content of the Deconstructed California Roll Salad?
The salad provides 7.3g of protein per serving.
What kind of cucumber should I use?
A seedless cucumber (about 1 pound) is recommended, quartered lengthwise, cored, and chopped.
How do I prevent the avocado from turning brown?
Peel and slice the avocado just before serving and gently fold it into the salad to minimize air exposure.
Can I substitute the vegetable oil?
Yes, you can use other neutral-flavored oils like grapeseed or avocado oil if preferred.
What are the main carbohydrates in this dish?
The primary source of the 35g of carbohydrates is the long-grain rice.
How should I store leftover salad?
Store in an airtight container in the refrigerator for up to 2 days, though the nori may lose its crunch.
Is this recipe gluten-free?
It can be if you use a gluten-free soy sauce (tamari) and ensure your surimi is certified gluten-free.
What if I don't have wasabi powder?
You can substitute with prepared wasabi paste or omit it if you prefer a milder flavor.
How do I cut the nori into strips?
After roasting, use kitchen scissors to cut the nori sheets into thin 2-inch-long strips.
Can I add other vegetables?
Yes, edamame, radishes, or bell peppers would be excellent additions to this sushi-inspired salad.
Why do I need to rinse the rice?
Rinsing the rice after boiling removes excess starch, which helps keep the grains separate and fluffy for the salad.
How do I prepare the scallions?
Cut the scallions lengthwise into thin 1-inch strips.
How much sugar is in the rice vinegar mixture?
The recipe uses 1/4 cup of sugar dissolved into the vinegar and salt mixture.
Can I use a rice cooker?
Yes, while the recipe provides stovetop instructions, a rice cooker can be used to prepare the rice according to its specific settings.
When should the dressing be added?
Drizzle the wasabi dressing over the salad just before enjoying to keep the ingredients fresh.
Is this salad spicy?
The salad has a mild to moderate heat depending on the amount of wasabi powder and ginger juice used.
What type of avocado is recommended?
The recipe suggests using a California avocado, peeled and sliced.