How To Make Easy California Roll Sushi Salad
If you love sushi and salad, try mixing these two dishes together! This sushi salad is largely vegetarian with imitation crab meat for that seafood flavor.
Serves:
Ingredients
- 1½cupssushi rice
- 2cupswater
- ½cuprice wine vinegar
- ¼cupsugar
- ⅛cupsake
- 12ozimitation crab meatflaked
- 1cupcucumberseeded and chopped
- 1avocadochopped
- 1tbspsoy sauce
Instructions
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Rinse rice in a strainer under cold water until the water runs clear. Transfer rice to a medium saucepan, add water and bring to a boil.
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Reduce heat to low, cover, and cook under rice is tender and water is absorbed for about 20 minutes.
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Combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved.
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Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again.
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Add imitation crab meat, cucumber, chopped avocado, and mix well. Use soy sauce to season individual portions.
Nutrition
- Calories: 493.94kcal
- Fat: 8.23g
- Saturated Fat: 1.38g
- Monounsaturated Fat: 5.30g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 89.08g
- Fiber: 3.95g
- Sugar: 18.58g
- Protein: 12.85g
- Cholesterol: 17.01mg
- Sodium: 680.00mg
- Calcium: 34.98mg
- Potassium: 441.43mg
- Iron: 1.35mg
- Vitamin A: 4.82µg
- Vitamin C: 5.75mg
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