Ingredients for California Roll Rice Salad
- Salmon Fillet
- Salt And Pepper
- Rice Vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Cooked Short Grain Rice
- 1/2 cup diced cucumber
- 1/2 cup diced avocado
- White Sesame Seeds
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How to Make California Roll Rice Salad
- Preheat grill or grill pan to medium heat.
- Season two 4-ounce salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Grill salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork.
- Remove from grill and let cool slightly. Once cool enough to handle, break into 1-inch chunks.
- In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 teaspoon sesame oil until sugar dissolves.
- In a large bowl, combine 2 cups cooked sushi rice, 1/2 cup diced cucumber, 1/2 cup diced avocado, and the grilled salmon.
- Pour dressing over the rice salad and gently toss to combine.
- Divide the salad among 4 serving bowls.
- Garnish with 1 tablespoon toasted sesame seeds before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
12g
Carbs
20g
