Ingredients

For the Salad:

  • 1 cup sushi rice (short-grain white rice)
  • 1 1/4 cups water (for cooking rice)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 oz imitation crab (surimi), shredded or chopped
  • 1 ripe avocado, diced
  • 1 medium cucumber, peeled, seeded, and cut into matchsticks or thin slices
  • 2 sheets nori (toasted seaweed), cut into thin strips (use scissors for ease)
  • 1 tablespoon toasted sesame seeds (for garnish, optional)
  • 1/4 cup pickled ginger (optional, for serving)

For the Sesame-Soy Mayo Dressing:

  • 1/4 cup mayonnaise (preferably Japanese Kewpie mayo for authenticity)
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili paste (optional, for a spicy kick)
  • 1 teaspoon honey or sugar (to balance flavors)

Equipment

  • Medium saucepan or rice cooker
  • Small bowl (for rice seasoning)
  • Large mixing bowl
  • Whisk or fork (for dressing)
  • Sharp knife
  • Cutting board
  • Scissors (for cutting nori)

Instructions

  1. Cook the Sushi Rice:
    • Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
    • Combine rice and 1 1/4 cups water in a medium saucepan or rice cooker. If using a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
    • In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Spread rice on a plate to cool to room temperature.
  2. Prepare the Dressing:
    • In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, sriracha (if using), and honey until smooth. Adjust seasoning to taste. Set aside.
  3. Assemble the Salad:
    • In a large mixing bowl, combine cooled sushi rice, shredded imitation crab, diced avocado, cucumber matchsticks, and nori strips.
    • Drizzle the sesame-soy mayo dressing over the salad. Gently toss to coat all ingredients evenly, being careful not to mash the avocado.
  4. Serve:
    • Transfer the salad to a serving platter or individual bowls.
    • Garnish with toasted sesame seeds and additional nori strips, if desired.
    • Serve with pickled ginger on the side for an authentic sushi experience.

Tips

  • Make Ahead: Prepare the rice and dressing up to a day in advance and store separately in the refrigerator. Assemble just before serving to keep ingredients fresh.
  • Variations: Add thinly sliced radish, shredded carrots, or a sprinkle of furikake (Japanese seasoning) for extra flavor and texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavor will remain intact.
  • Nori Cutting: Use sharp scissors to cut nori sheets into thin strips for easier prep.

Serving Size

  • Serves 4 as a main dish or 6 as a side dish.

Nutritional Information (Approximate per serving, based on 4 servings)

  • Calories: 350 kcal
  • Protein: 8g
  • Fat: 18g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Sodium: 600mg

Enjoy this fresh, flavorful take on a classic California sushi roll!