California Roll Salad

It’s spring–there are tulips and daffodils. Warm weather is on the way (I hope). Time to use the stove a little less and make something fresh! If you’ve never looked at this list of INCREDIBLY easy salads (some main, some side) by Mark Bittman, he gives infinite easy ideas.

His California Roll salad was the inspiration here, but I added some greens, sushi rice, and a proper vinaigrette for fun and fill. If you’re not a fan of crab (I actually don’t like California rolls because they’re fairly boring when it comes to sushi–loved it in the salad, though!), you could substitute 8 oz fresh, sushi-grade tuna or salmon. If you’re a fan of asparagus in sushi, add in a few asparagus tips.


California Roll Salad

serves 2


  • 1 cucumber,1/4 inch diced (seeds removed)
  • 1 avocado, 1/4 inch diced
  • 8 oz lump crab meat or imitation crab stick (1/4 inch diced)
  • 1 cup short grain rice
  • 8 oz (~1 bag) greens, such as baby spinach or spring mix
  • 3 oz sesame oil
  • low-sodium soy sauce
  • rice vinegar
  • 1-2 limes, juiced


1. In a small pot, add the rice and 1 cup of water. Bring to a boil then reduce to simmer, covered on low. Cook 10 minutes. Stir. Cook covered on low another 10 minutes. Fluff with a fork and toss in a few dashes or rice vinegar to taste. (While the rice cooks, you’ve got plenty of time to prep the remaining ingredients.)

2. To make the vinaigrette, whisk together the juice of 1-2 limes (about 2 oz), 3 oz sesame oil, and 1 tablespoon soy sauce. Taste and adjust as necessary (adding more lime, oil as you like).

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3. Toss the greens with as much of the dressing as you’d like. Split the greens onto two plates. Divide the rice in half and add on top of the greens. Then, add the cucumber, avocado, and crab to each plate. Serve wasabi paste, chili-garlic sauce, or whatever you like at the table for a little more kick to the salad.






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