Food, Travel & Lifestyle Blog
California Roll Salad
America invented a great recipe: California roll. No it’s not Japanese traditional sushi. But it is delicious.
I ate my first California Roll in 1983 at a sushi bar called “Katsura” in San Diego. My husband and I often ate there.
To tell you the truth, I don’t like sushi that much. All I can eat is tuna, shrimp, salmon and eggs, and I didn’t care much for sea urchin or salmon roe. Maybe that’s why I thought California roll was so tasty.
A combination of avocado, imitation crab meat, and cucumber. Roll them without using Nori (seaweed). The person originated this recipe is a genius. Some think Nori is black paper and not edible, and eliminating Nori from this sushi is a great idea.
I learned that a Japanese chef who worked at a sushi restaurant in Little Tokyo of LA invented it in early 1960’s.
This recipe is a salad version of the favorite California roll.
California Roll Salad
Course Salads, AppetizersCuisine American, JapaneseDifficulty: Easy2
servings15
minutes10
minutes25
minutesPrepare sushi rice in advance.
Ingredients
1 package Imitation crab (Kanikama)
1 small cucumber
1/2 avocado
1 TBS Mayonnaise
1 cup cooked Japanese rice
1 tsp Sushi vinegar
green onion, cilantro for ganish
Directions
- Remove imitation crabs and dice.
- Wash cucumber and dice into 1/2 inch pieces.
- Cut avocado and dice into 1/2 inch pieces. Add mayonnaise and mix.
- Combine warm cooked rice and sushi vinegar to make sushi rice. If rice is cold microwave a little just to warm it..
- In a med size bowl, combine all ingredients to make a salad.
- Garnish with green onions and cilantro if available.
Notes
- You can make a stack as shown on the photos. In this case, you do not mix ingredients.
California Roll Salad Plating Sample
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