Deconstructed California Roll Salad
Recipe type: Salad
Cook time: 
Total time: 
Serves: 4 servings
Sushi Rice
  • 1 cup of sushi rice (or other short grain rice) well rinsed
  • 1½ cups of water
  • ⅓ cup rice vinegar
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 tsp toasted sesame seeds plus additional for garnish
Remaining Salad Ingredients
  • 1 sheet of nori cut up into small pieces (use a pair of scissors)
  • 1 cup of julienned cucumber
  • 1 avocado diced
  • 1 cup of chopped crab leg meat or pollock (any kind of crab meat will work but leg meat or pollock makes it more visually interesting
  • Pickled ginger for garnish
Dressing (optional)
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 2 tsp maple syrup
  • pinch of wasabi powder
  • 1 tsp grated ginger
  • juice from one small lime
Sushi Rice
  1. Add rice and water to your rice cooker and cook as usual. Once the cooker switches to the warming mode, remove the rice cooker pot and allow the rice to cool for a few minutes before placing it in a large bowl.
  2. In a small bowl mix the rice vinegar, sugar and salt. Stir until the sugar and salt have dissolved. Once the rice has cooled a little bit add the mixture to the rice and stir. It may look very watery at first, but don't worry, this is temporary. Continue to go back to the bowl and stir it while you prep your other salad ingredients. Eventually the rice will absorb the liquid and have a sticky texture.
  3. Add the sesame seeds and stir them into the rice
California Roll Salad
  1. Add the cucumber and crab to your rice mixture and stir it into the rice until it's well distributed
  2. Add the nori piece and stir again
  3. Add the avocado just before serving and gently stir it into the mixture. If you are working with an especially ripe avocado you may wish to sprinkle it on top of the salad after serving
  4. Garnish with additional sesame seeds
  1. Combine ingredients in a small bowl and serve alongside the salad with pickled ginger.
Recipe by Food Bloggers of Canada at