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California roll salad recipe

California roll salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Crab salad

A delicious, light, spicy salad, excellent for summer! A perfect side to any BBQ Asian-style dishes. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.

131 people made this

IngredientsServes: 6

  • 100g uncooked white rice
  • 250ml water
  • 1 small iceberg lettuce, shredded
  • 1 cucumber, cut into 2.5cm strips
  • 2 avocados - peeled, stones removed and cubed
  • 300g white crab meat
  • 2 teaspoons wasabi powder, or to taste
  • 1 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon sesame oil

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place rice and water in a small saucepan, and bring to the boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. In a large serving bowl, toss together the lettuce, cucumber, avocado and crab meat. 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.

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Reviews & ratingsAverage global rating:(145)

Reviews in English (110)

by Dung Beetle

**REVISING MY ORIGINAL REVIEW**.We still 100% love this recipe, BUT BUT BUT... I decided to try ELLIEGIRL1's tips of using Nori (roasted seaweed) instead of spinach (as I have done in the past),and grated fresh ginger (I grated it into the cooled rice). These two ingredients put this recipe clear over the TOP and then some (Wish I could give it more stars)! TY TY TY for posting the Nori use! For a potluck dish that has to travel, a dish you want to make several hours ahead, or a salad that has to wait awhile to be served we still nix the lettuce. Nori and Wasabi paste can be found in the ethnic area of most grocery stores.Original review-A TOTAL POTLUCK HIT !! WOW! If you like traditional California Roll sushi you will love this for a change! I have made this several times, but have evolved to totally nixing the lettuce as it tends to get way too limp for our taste! Now, it's just rice, avocado, fake crab, cuke, and I add steamed spinach. Amounts are too your taste. I make the dressing exactly as directed. I now use this dressing on fish, and numerous other things. IT'S THE BEST! I will make this again and again.-02 Oct 2003


A great idea for someone who loves california rolls without the fuss of sushi rice and rolling at home! I used a bit of dry sherry and white wine vinegar in place of rice vinegar. Wasabi paste (1tsp) added some grated ginger to the dressing, crumbled Nori papers and topped it with toasted sesame seeds!-18 Feb 2005

by PrairieGirl

This sald was really great as a main dish on a hot summer's day. We added a bit more wasabi, since we like things spicy, and we cut down on the rice. If you like California sishi rolls, you'll like this salad. Next time will try a bit of sake in the dressing.-08 Jul 2003

California Rolls

This recipe makes 3 rolls, about 24 pieces. You will need a "makisu", which is a sushi rolling mat.


  • 1+1/2 American cups (400 cc or 340 g) California Rose Rice (short grain)
  • 1 + 2/3 American cups (395 g) water
  • 2 Tbsp. + 1 1/2 tsp. (35 cc) rice vinegar
  • 1 Tbsp. + 2 tsp. (20 g) granular sugar
  • 1 + 4/5 tsp. (10 g) salt
  • 2 1/2 inches (6 cm) Dashi Konbu (dried seaweed for broth)
  • 8 oz. (224 g) imitation crab meat
  • 4 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1 tablespoon vinegar
  • 1 cucumber
  • 3 sheets of nori (dried seaweed sheets)
  • 1 and a half avocado
  • 2 tablespoons sesame seeds

Making Sushi Rice

  1. Wash the rice until the water rinses clear.
    • 1+1/2 American cups (400 cc or 340 g)California Rose Rice (short grain) or measure 2 cups with the rice cooker measuring cup (1 cup = 200 cc)
  2. Drain the rice in a colander and set aside for 20 minutes.

  • 1 + 2/3 American cups (395 g) water
  • 2 Tbsp. + 1 1/2 tsp. (35 cc) rice vinegar
  • 1 Tbsp. + 2 tsp. (20 g) granular sugar
  • 1 + 4/5 tsp. (10 g) salt
  • 2 1/2 inches (6 cm) Dashi Konbu (dried seaweed for broth)

Making California Rolls

  1. Chop finely:
    • 8 oz. (224 g) imitation crab meat
  2. Add the seasoning to the above and mix well:
    • 4 tablespoons mayonnaise
    • 1/4 teaspoon salt
    • 1 tablespoon vinegar
  3. Using a spoon, scrape out the seeds from the cucumber. Cut lengthwise into 1/2 inch wide strips. Sprinkle a dash of salt and set aside.
    • 1 cucumber
  4. Peel, remove seeds and cut lengthwise into 1/2 inch wide strips:
    • 1 and a half avocado
  5. Place a sushi rolling mat (makisu) on your working surface. Cover the mat with a sheet of plastic wrap.

  • 2 tablespoons sesame seeds

California Roll Salad With Dynamite Dressing

Try this recipe for Real California Roll Salad with Dynamite Dressing soon! You can double or triple the recipe for a platter that serves 3-5.

I love sushi, and wanted to find an easy recipe to enjoy at home without becoming trained as a sushi chef – so I developed this Real California Roll Salad recipe, complete with Dynamite Dressing. It’s “real” because I use real crab – most fake crab roll has gluten – and fresh produce. I also use real pickled ginger – not that funky stuff that’s been dyed hot pink.

Since it’s a “California Roll” on a plate, I use Dungeness crab. Most of the nation’s Dungeness crab comes from California, Oregon, and Washington. This makes up almost a quarter of the Pacific region’s fishing industry, even though the season only lasts a few months out of the year. California grows much of the sushi rice too. Did you know many premium restaurants in Japan serve rice from California? It’s true! My favorite is Kokuho Rose rice from Koda Farms.

I shared this dish with Ryan Jacobsen, host of Valley’s Gold on PBS, in the Whole Foods Market kitchen for the rice episode of his show, and he loves it too! Ryan doesn’t like his food quite as spicy as I do, so I used about half of the wasabi powder I normally use. Feel free to play around with the dynamite dressing recipe – you can always use more or less of the wasabi and sriracha to suit your taste.

The dressing isn’t just great on Real California Roll salad, it’s great for other salads, paired with shrimp, or as a glaze for roasted salmon. In fact, you’ll find a similar sauce on my Dynamite Salmon Appetizers. Those should probably be the next recipe you try.

California Roll in a Bowl

    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.

California Roll Salad Recipe

I call this dish-california roll salad with wasabi dressing. This dish is self serving dish. One dish has all we need. I can have a fun time with my friends together.

  • korean
  • california
  • roll
  • salad
  • quick
  • korean

Schedule your weekly meals and get auto-generated shopping lists.

  • 4 cups white steamed rice, cooled
  • 10 sheets Yaki Sushi Nori (roasted seaweed),cut in 4 pieces each.
  • 2 imitation crab meats, cut in half, shredded.
  • 1 (6 ounce) can chunk light tuna in water, drained.
  • 1 tablespoon mayonase.
  • 1 teaspoon lemonjuice.
  • 1 table spoon finely chopped onion.
  • 4 tablespoon soy sauce
  • 4 - 1/2 teaspoon wasabi paste.
  • 1 carrot, peeled, thinly julienned.
  • 2 cucumber, seeded, julienned.
  • 2 egg, well beaten.
  • 1 cup masago
  • 24-28 Kkaennip (known as Korean shisho, perilla, beefsteak plant, and even wild sesame, is part of the mint family.)
  • 1 avacado, quartered and thinly sliced


  • 4 cups white steamed rice, cooled shopping list
  • 10 sheets Yaki Sushi nori (roasted seaweed),cut in 4 pieces each. shopping list
  • 2 imitation crab meats, cut in half, shredded. shopping list
  • 1 (6 ounce) can chunk light tuna in water, drained. shopping list
  • 1 tablespoon mayonase. shopping list
  • 1 teaspoon lemonjuice. shopping list
  • 1 table spoon finely chopped onion. shopping list
  • 4 tablespoon soy sauceshopping list
  • 4 - 1/2 teaspoon wasabi paste. shopping list
  • 1 carrot, peeled, thinly julienned. shopping list
  • 2 cucumber, seeded, julienned. shopping list
  • 2 egg, well beaten. shopping list
  • 1 cup masago shopping list
  • 24-28 Kkaennip (known as Korean shisho, perilla, beefsteak plant, and even wild sesame, is part of the mint family.) shopping list
  • 1 avacado, quartered and thinly sliced shopping list

How to make it

  • Prepare white steamed rice.
  • Mix tuna with mayonases an chopped onion & lemon juice.
  • Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
  • Display all ingrients on the plate.-carrots, cucumbers, tuna, crab meats, masago, avacado, kkaennip.
  • Pour 1 table spoon of soy sauce and 1/2 teaspoon of wasabi in a small dish & mix together, make 4.
  • Serve steamed rice on the plate.
  • Put kkaennip on a seat seaweed (nori).
  • Put rice (optional) - if you want to eat as a salad, omit the rice.
  • Put the cucumber, carrot, avocado and crabstick, tuna, masago, egg in the center of the seaweed.
  • Roll and dip into the wasabi dressing (very little bit)

What is California Roll?

Before we get to the recipe, let’s talk about what exactly is California Roll. California Roll is a kind of sushi roll (we call makizushi in Japanese) containing crab meat (real or imitation), avocado, and cucumber. Usually it is an “inside-out” roll (we call uramaki), which means that sushi rice is shown on the outside of the roll, and nori (seaweed sheet) is on the inside. The roll is sprinkled with toasted white sesame seeds for nice crunchy texture, but sometimes they are garnished with tobiko or masago fish roes for a more elegant presentation.

Quick History on California Roll

Did you know California Roll or many creative-name sushi rolls are not from Japan? When Japanese people (from Japan) say “sushi”, it usually implies nigiri sushi (a slice of sashimi-grade raw fish on top of rice pillow). In fact, when it comes to for sushi roll (makizushi), we only have a few choices such as Futomaki and Hosomaki. It’s quite different from sushi roll menus in the United States!

So who invented California Roll? Apparently, it was the creation of an ingenious sushi chef named Hidekazu Tojo who moved from Japan to Canada in the 70s. In Vancouver, he learned that most Western people didn’t eat raw fish and didn’t like seaweed as well. Therefore, he substituted avocado for toro (fatty tuna) as it has the similar creamy texture and hid nori seaweed by using uramaki technique, so nori is not visible from the outside. That’s the how California Roll turned into a popular menu item!

In the recent years, fast food style sushi restaurants even started serving California Roll on their menu. That tells the story of a successful adaptation and re-imagination of food.

5 Key Ingredients for California Roll

Unlike nigiri sushi or other kinds of sushi rolls, California Roll does not include any raw fish. Therefore, you can make this sushi roll fairly easily at home. All you need is perfectly ripen avocados, cucumber, and crab meat. Crab Meat: I’m unfortunately allergic to crab, so I use imitation crab. Avocado: Find those perfectly ripen avocados! Japanese Cucumbers: For sushi making, we use thin and long Japanese cucumbers. They have little and less seeds in the center compared to regular cucumber. If you can’t find Japanese cucumbers locally, you can use Persian cucumbers or English cucumbers (but remove the seeds in the middle). Japanese Mayonnaise: I always season the crab meat with Japanese mayonnaise first. Japanese mayonnaise is the key for this roll, so please try your best to find it (you can easily purchase it on Amazon ). If you want to know more about Japanese mayonnaise and make it yourself at home with American mayonnaise, read the post here. Sesame Seeds: If you have a few extra minutes, toast the sesame seeds in a non-greased frying pan until one or two sesame seeds pop. It adds wonderful nutty flavors and aroma. For me personally, I like to add toasted white sesame seeds in the crab meat mixture, since I use fish eggs (tobiko/masago) for decorating the sushi rice.

How To Roll Sushi Roll

Many people are intimidated by the sushi rolling part. Relax and take it one step at a time by following my recipe and tips. The key is not to overstuff the sushi and tug the roll compact enough for assembling. It’s not difficult and you should be able to make decent sushi rolls with some practice. Maybe your first roll may not look pretty, but practice will make it easier! You can also watch the video below which demonstrates the technique on how to assemble a sushi roll.

You can also use baby canned shrimp. or fresh baby scallops

California Roll Pasta Salad


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Calories per serving: 71

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California Crab and Quinoa Salad

California Crab and Quinoa Salad is a light, fresh, and refreshing dish!

This post may contain affiliate links.

Although Christmas is just a couple days away (squee!) I’m already thinking about January and starting fresh in the food department. Ben and I sort of fell off the wagon in terms of healthy eating after Lincoln was born and to be honest, some weeks I feel like our toes are still dragging in the mud. Often times ordering pizza, picking up Chipotle, or going out to eat are more appealing than cooking after a long and tiring day.

I will say we’ve made a conscious effort to cook at home at least 4 nights a week this past month, and I’m challenging myself to get even more in the groove in the new year now that I have more energy. See, dearest Lincoln has finally figured out how to sleep without a pacifier which means Mom and Dad don’t have to pop it back in his mouth every time it falls out during the night. Sweet, sweet uninterrupted sleep!

Anyway, this plan of mine definitely includes crafting dishes like California Crab and Quinoa Salad for light lunches or suppers. This is the third and final recipe using Alaska King Crab Legs that I created for Hy-Vee this month and it definitely shows that crab doesn’t have to be paired with butter or cream cheese to be fabulous (though it certainly doesn’t hurt!)

Fluffy quinoa combines with sweet mango, creamy avocado, zesty green onions, and big hunks of tender Alaska King Crab Legs in a dish that’s sweet, succulent, and super healthy. You’ve got protein-rich quinoa, healthy-fat-filled avocado, and Alaska King Crab which is a great source of low-fat, low-cal, high-quality protein. #winning!

This salad was inspired by two rolls Ben and I always order at our favorite sushi joint. We’ll usually get some specialty rolls then a California Roll (crab, avocado, and cucumber) and Sunshine Roll (tuna, mango, and cream cheese) for “filler”. Salmon nigiri for dessert, of course. Anyway, I took what I like best about both rolls – the crab, avocado, and mango – and made it into a bright and sunny, feel-good salad!

The BEST Pasta Salad

Start with 1-1/2lbs Alaska King Crab Legs.

Check out my post on Drunken Alaska King Crab Legs, and the video at the end, for specific instructions on how to get the meat out of the legs. It’s easier than you think. All you need is a kitchen towel and shears.

Just snip up the smooth side of the leg then pry the shell open and peel out the meat.

Next, hand-shred the meat into big hunks. You’ll get about 9oz total. I can’t even look at this picture without drooling. Alaska King Crab is seriously sweet and succulent – it’s been such a joy having an excuse to cook with it so much this month!

Now cook 1 cup rinsed quinoa in a scant 1-3/4 cups water with a dash of salt. Let the quinoa come to room temperature or stash in the fridge to chill. This salad is great served at either temperature.

To the cooked and cooled quinoa add 1 chopped mango, 1 chopped avocado, and 1 chopped green onion, then add the shredded crab.

Finally, whip up a quick and easy Lemon-Agave Vinaigrette to bring the salad together. That’s just 6 Tablespoons extra virgin olive oil with 5 Tablespoons fresh lemon juice (about 1-1/2 lemons,) 1 Tablespoon agave nectar (could use honey,) 1 minced garlic clove, and lots of salt and pepper. Shake in a jar or whisk in a bowl to combine then drizzle over the salad. You might not need all of it – just add to your heart’s desire!

Related Video

I cannot believe that you would offer a recipe that includes mayo when the lunch will sit at room temperature for 4 to 6 hours before being eaten. Shame on you people.

try horseradish in place of wasabe

My eight year old liked it and asked for it again. I was impressed.

It was quite nice, nothing spectacular but nice and tasty, the wasabe paste was hardly noticeable though.

When a kid asks for this two days in a row, it's a hit! My daughter loved this roll-up as a great alternative to the plain tuna-on-wheat after school snack. I used pepper instead of wasabi, tossed a bit of salt on it, and didn't have the cucumbers. She can't wait for her tuna-loving friends to try it.

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What you need to make this California crunch sushi roll:

Makes 1-2 rolls – depending on the size of nori wrap you buy


  1. Prep all of your fillings by slicing them into thin and long of strips.
  2. Lay down a piece of plastic wrap over your sushi mat.
  3. Add cooked sushi rice or brown rice.
  4. Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
  5. Remove the plastic wrap from the top.
  6. Add nori wrapper over the top with the shiny side up.
  7. Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.
  8. Pull both sides of the underlying plastic wrap up so the roll goes together.
  9. Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
  10. Add the spicy mayo, eel or oyster sauce, french fried onions and optional panko bread crumbs.
  11. Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.

*To make your own spicy mayo add together 2 tablespoons mayo to 1-2 teaspoons sriracha depending on desired spiciness and mix until smooth.

*Optional sauce I like to use on top of my rolls sometimes: 1 teaspoon oyster sauce to 2 tablespoons soy sauce and a large pinch of sugar, mix until sugar dissolves.

Check out my other sushi recipes here:

If you are looking for a sushi rolling mat kit, I have listed one below sold through Amazon that I really like because it comes with 2 rolling mats, a paddle, spreading knife. 5 chop sticks and a beginner guide to sushi downloadable pdf. (As an Amazon Associate I earn from qualifying purchases).

Also if you are looking for sushi rice, nori wraps and sushi sauces here are a few links to some below.

Nori wraps store for a long time, so I always buy a big bag so I have them on hand whenever I make sushi at home.

This sushi sauce is very close to eel sauce.

I added cream cheese to this roll