California Roll Salad

Turn your sushi into a salad.

california roll salad
Mike Garten

We “unrolled” the components of this Japanese dish and drizzled it with spicy mayo. Top it off with furikake, a combo of sesame seeds and dried seaweed (available at most supermarkets).

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Cal/Serv: 280
Yields: 4 servings
Total Time: 0 hours 15 mins
Ingredients
2 tbsp.

mayonnaise

1 tbsp.

sriracha

1 tbsp.

fresh lemon juice

Kosher salt

1

to 2 heads Boston lettuce, separated into leaves

1 1/2 c.

cooked short-grain brown rice

2

Persian cucumbers, thinly sliced into ribbons

1

avocado, cut into pieces

8 oz.

surimi or crabmeat

1

scallion, thinly sliced

Furikake seasoning, for sprinkling

Directions
  1. In small bowl, whisk together mayonnaise, sriracha, lemon juice, and a pinch of salt.
  2. Divide lettuce, rice, cucumber, and avocado among bowls. Top with surimi, then drizzle with dressing. Sprinkle with scallion and furikake if desired.

GH Test Kitchen Tip: Found in dishes such as California rolls, surimi is a seafood product made from real fish (usually Alaska pollack) mixed with other ingredients like starch, salt, and crabmeat to make a relatively inexpensive, sustainable shellfish substitute.


NUTRITIONAL INFORMATION (per serving)
: About 280 calories, 13.5 g fat  (2 g saturated), 10 g protein, 595 mg sodium, 33 g carb, 6 g fiber

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