Easy California Roll Sushi Salad

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 491 Calories

Ingredients

• 2 cups water
• ¼ cup sugar
• ½ cup rice wine vinegar
• 12 ounces imitation crabmeat, flaked
• 1 tablespoon soy sauce, or to taste
• 1 avocado, chopped
• ⅛ cup sake
• 1 ½ cups sushi rice, or Japanese short-grain white rice
• 1 cup seeded and chopped cucumber

Recipe Instructions

Step 1

Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.

Step 2

Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.

Step 3

Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.