California Roll Salad
This California Roll Salad combines all the elements of a California Roll into a salad. It's the kind of salad I like to take to a potluck.
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Ingredients
- 1½ cups long grain rice
- ¼ cup unseasoned rice vinegar (first amount)
- ¼ cup sugar
- 1½ teaspoon salt
SALAD
- 3 tablespoon unseasoned rice vinegar (second amount)
- 3 tablespoon vegetable oil
- 1 long English cucumber, quartered lengthwise, sliced
- ½ cup finely shredded carrot
- 4 green onions, cut into 1-inch lengths, each length cut into thin strips
- 2 tablespoon finely chopped pickled ginger
- 1 tablespoon toasted sesame seeds (I buy them toasted)
FINAL ASSEMBLY
- 1 can crabmeat, drained (5 oz/120 g)
- 1 avocado, quartered and cut crosswise into thin slices
- 2 toasted nori sheets, cut into thin strips about 2-inches long. Reserve a handful for garnish.
SALAD DRESSING
- 3 tablespoon GF soy sauce
- 1½ tablespoon GF wasabi paste (OR 3 teaspoon wasabi powder and 1½ tablespoon water mixed)
- 1½ teaspoon ginger juice from jar of pickled ginger
Instructions
RICE
- Bring rice and water to a boil in medium saucepan. Put the lid on, turn heat to low and simmer for 20 minutes.
- In small saucepan combine first amount of rice vinegar (¼ cup), sugar and salt. Bring to a boil stirring until sugar is dissolved. Set aside.
- Transfer cooked rice to a large bowl and pour warm vinegar mixture over top. Stir with a fork pushing rice up the sides of the bowl allowing it to cool.
ADVANCE SALAD PREP
- Using a fork, stir in second amount rice vinegar and oil.
- Fold in cucumber, carrot, pickled ginger, green onion and sesame seeds. Salad can be prepared up to this point 1-2 days in advance. Cover and refrigerate. Bring to room temperature before proceeding.
SALAD DRESSING & FINISHING
- Fold crab, avocado and nori strips into salad and transfer to a large glass bowl.
- In a small bowl stir all dressing ingredients until smooth.
- Sprinkle salad with remaining nori strips and drizzle with dressing. Serve within 4 hours.