Ingredients for California Roll Salad
- 1 cup sushi rice
- 3 tablespoons seasoned rice vinegar, divided
- 4 cups shredded lettuce
- 1/2 cucumber, thinly sliced
- 1 ripe avocado, thinly sliced
- 5 ounces imitation crabmeat, broken into bite-sized chunks
- 2 tablespoons soy sauce
- 1-2 tablespoons pickled ginger, to taste
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How to Make California Roll Salad
- Cook 1 cup sushi rice according to package directions.
- Gently transfer cooked rice to a medium bowl and toss with 1 tablespoon rice vinegar.
- Set aside to cool slightly.
- Thinly slice 1/2 cucumber and 1 ripe avocado.
- Break up 5 ounces of crabmeat into bite-sized chunks.
- In a large bowl, combine 4 cups of shredded lettuce, the seasoned rice, cucumber, avocado, and crabmeat.
- In a small bowl, whisk together 2 tablespoons soy sauce and 2 tablespoons rice vinegar.
- Drizzle the dressing over the salad and gently toss to combine.
- Garnish with 1-2 tablespoons of pickled ginger (to taste).
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
38g
Fat
6g
Carbs
26g
