California Roll Salad 🥗

Overview:

Enjoy the essence of sushi without the fuss of rolling with this delightful California Roll Salad! 🍣 This vibrant dish brings together the freshness of vegetables, the nuttiness of sesame seeds, and the tangy kick of pickled ginger, all tossed with seasoned long-grain rice. It’s a flavorful, vegan-friendly option that’s perfect for brunch or a quick meal fix! 🌱

Recipe Information:

Cuisine: Japanese-Inspired
Course: Salad
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:

Here’s what you’ll need to create this mouthwatering California Roll Salad:

Ingredients	Quantities
Long Grain Rice	1 1/2 cups
Rice Vinegar	7 tbsp
Sugar	1/4 cup
Salt	1 1/2 tsp
Sesame Seeds	1 tbsp
Pickled Ginger	3 tbsp
Scallions	2, thinly sliced
Carrot	1, julienned
Seedless Cucumber	1, diced
Nori	2 sheets
Avocado	1, ripe
Wasabi Powder	1/4 tsp
Hot Water	2 tbsp
Cold Water	1/4 cup
Soy Sauce	2 tbsp
Ginger Juice	2 tbsp

Instructions:

Let’s dive into the steps to create this sensational California Roll Salad:

1. Prepare the Rice:

Into a large saucepan of salted boiling water, add the long-grain rice.
Boil for 10 minutes until the rice is partially cooked.
Drain the rice in a colander and rinse it thoroughly.

2. Steam the Rice:

Set the colander with the rice over a kettle of boiling water.
Ensure that the rice does not touch the water.
Cover the colander with a kitchen towel and lid.
Steam the rice for 10 to 15 minutes until it’s fluffy and dry.
Check the water level in the kettle occasionally and add more water if needed.

3. Prepare the Vinegar Mixture:

While the rice is steaming, in a small saucepan, bring 1/4 cup of rice vinegar to a boil.
Add the sugar and salt, stirring until dissolved.
Remove from heat and set aside.

4. Toast Sesame Seeds:

In a dry small skillet, toast the sesame seeds over moderate heat.
Stir occasionally until they turn golden and fragrant.
Transfer the toasted sesame seeds to a small bowl.

5. Combine Rice and Ingredients:

Transfer the steamed rice to a large bowl.
Stir in the prepared vinegar mixture.
Allow the rice to cool slightly.
Add sesame seeds, remaining vinegar, oil, ginger, scallions, carrot, and cucumber.
Toss everything together until well combined.

6. Prepare Nori:

Dry-roast each nori sheet directly over moderate heat.
Hold it at opposite corners and move it back and forth.
Roast until the nori turns bright green, about 30 seconds to 1 minute.
With scissors, cut the nori into thin 2-inch-long strips.

7. Add Avocado and Surmimi (if using):

Peel and pit the ripe avocado.
Quarter the avocado and slice it thinly crosswise.
Add the avocado slices to the salad.
Include the surmimi, if using, along with two-thirds of the nori strips.
Toss everything gently to combine.

8. Make the Dressing:

In a small bowl, stir the wasabi powder into hot water until dissolved.
Add cold water, soy sauce, and ginger juice.
Mix well to create the dressing.

9. Serve:

Plate the California Roll Salad.
Sprinkle the remaining nori strips on top.
Drizzle the dressing over the salad just before serving.

Serving Suggestions:

This California Roll Salad is best served fresh, allowing all the flavors to mingle beautifully. 🥢 Pair it with some extra pickled ginger on the side for a zesty kick, or enjoy it as a light, satisfying meal all on its own!

Recipe Notes:

Make-Ahead: You can prepare this salad up to a day in advance. Simply chill it covered in the refrigerator. Bring it to room temperature before serving.
Variations: Feel free to customize this salad with your favorite sushi ingredients. Add some crab or shrimp for a seafood twist, or toss in some mango for a fruity burst of flavor!

With its vibrant colors, diverse textures, and delightful flavors, this California Roll Salad is sure to become a favorite in your recipe collection. 🌟 Enjoy the taste of sushi in a refreshing, easy-to-make salad form! 🥑🥒🍚