Best 7 Sushi Roll Rice Salad Recipes

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Sushi roll rice salad is a refreshing and flavorful dish that combines the classic flavors of sushi with the convenience of a salad. Made with sushi rice, vegetables, and a tangy dressing, this salad is perfect for a light lunch or dinner. It's also a great way to use up leftover sushi rice. This article includes three delicious sushi roll rice salad recipes that are sure to please everyone. The first recipe is a classic sushi roll rice salad made with cucumber, avocado, carrot, and a simple dressing. The second recipe is a spicy tuna sushi roll rice salad made with tuna, Sriracha, and a mayonnaise-based dressing. The third recipe is a vegetarian sushi roll rice salad made with tofu, edamame, and a sesame-ginger dressing. All three recipes are easy to follow and can be made in under 30 minutes. So grab your chopsticks and get ready to enjoy a delicious and healthy sushi roll rice salad!

Here are our top 7 tried and tested recipes!

CALIFORNIA "SUSHI" RICE SALAD



California

Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

2 cups uncooked regular long-grain white rice
1/3 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
2 teaspoons grated gingerroot
2 large cucumbers, seeded, chopped
2 medium carrots, finely shredded (1 cup)
8 medium green onions, sliced (1/2 cup)
2 packages (8 oz each) imitation crabmeat sticks, sliced
1 small avocado, pitted, peeled and thinly sliced

Steps:

  • In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
  • Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
  • In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g

SUSHI-ROLL RICE SALAD



Sushi-Roll Rice Salad image

This recipe was printed in Cuisine at Home, February 2007. This is better served warm at room temperature.

Provided by PaulaG

Categories     White Rice

Time 30m

Yield 4 cups

Number Of Ingredients 11

3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon wasabi paste
4 cups cooked white rice, hot
3/4 cup carrot, julienned
3/4 cup cucumber, halved, seeded and sliced into half-moons
3/4 cup edamame, shelled, thawed
1/4 cup scallion, sliced
salt
1 tablespoon sesame seeds, toasted

Steps:

  • In a small bowl, blend together the first 4 ingredients; set aside.
  • In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
  • Season with salt to suit taste and garnish with sesame seeds.

Nutrition Facts : Calories 353, Fat 4.9, SaturatedFat 0.7, Sodium 25.5, Carbohydrate 65.9, Fiber 3.8, Sugar 4.8, Protein 11.5

SUSHI RICE AND CALIFORNIA ROLLS RECIPE



Sushi Rice and California Rolls Recipe image

A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls :)

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h20m

Number Of Ingredients 15

2 cups Japanese short or medium grain rice
2 1/2 cups cold water
5 Tbsp Sushi Vinegar
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)
1/2 lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with)
1 Avocado (ripe but still firm)
1/2 medium cucumber (peeled and sliced into long julienne strips)
Toasted Nori Seaweed
Toasted sesame seeds
A sushi rolling mat ($2 at Cost Plus World Market If you don't have a sushi mat, try using parchment paper instead.)
Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise (~1 Tbsp and Sriracha hot chili sauce (~1 tsp) or to taste)

Steps:

  • Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
  • Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
  • Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
  • Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
  • Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
  • Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
  • Fold the pieces of nori in half to split them.
  • Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
  • Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
  • Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
  • Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
  • Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

Nutrition Facts : Calories 224.84 kcal, Carbohydrate 42.49 g, Protein 4.87 g, Fat 3.56 g, SaturatedFat 0.56 g, Cholesterol 2.77 mg, Sodium 665.99 mg, Fiber 2.39 g, Sugar 3.97 g, ServingSize 1 serving

"CALIFORNIA ROLL" SALAD



Categories     Salad     Ginger     Rice     Vegetable     Side     Vegetarian     Horseradish     Carrot     Summer     Gourmet

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 20

1 1/2 cups long-grain rice
1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
1/4 cup sugar
1 1/2 teaspoons salt
1 tablespoon sesame seeds (preferably unhulled*)
3 tablespoons vegetable oil
2 tablespoons finely chopped pickled ginger*
4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber (about 1 pound), quartered lengthwise, cored, and
2 sheets nori (paper-thin sheets of dried seaweed)*
1 avocado (preferably California)
1/4 pound surimi (mock crab legs) if desired, sliced thin
For dressing
2 teaspoons wasabi (Japanese green horseradish) powder*
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
*available at Asian markets, natural foods stores, and some supermarkets

Steps:

  • Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
  • While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  • Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
  • Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
  • Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
  • Make dressing:
  • In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  • Serve salad sprinkled with remaining nori strips and drizzled with dressing.

CALIFORNIA ROLL SUSHI SALAD



California Roll Sushi Salad image

If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.

Provided by Nicole Berger

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 13

1 cup water
½ cup uncooked short-grain white rice
¼ cup rice wine vinegar
2 tablespoons pickled ginger, with juice
1 tablespoon mayonnaise
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons wasabi powder, or to taste
1 teaspoon sesame oil
2 cups shredded imitation crabmeat
1 avocado, cubed
½ English cucumber, cut into 1-inch strips
3 sheets nori, crumbled

Steps:

  • Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
  • Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
  • Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g

SUSHI-ROLL RICE SALAD



Sushi-Roll Rice Salad image

Sounds great. From Gourmet, July 2002.

Provided by Vicki Butts (lazyme)

Categories     Salads

Time 1h

Number Of Ingredients 16

1 1/2 c short-grain sushi rice
1 3/4 c water
1 1/2 Tbsp water
1/4 c seasoned rice vinegar
1 Tbsp sugar
1 tsp salt
1 medium carrot
1 1/4 tsp wasabi paste (japanese horseradish paste)
1 1/2 Tbsp vegetable oil
1/2 large seedless cucumber, peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 Tbsp drained sliced pickled ginger, coarsely chopped
1 Tbsp sesame seeds, toasted
1 avocado
8 fresh shiso leaves, optional
1 6-in square toasted nori, cut into very thin strips with scissors

Steps:

  • 1. Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
  • 2. Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes.
  • 3. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
  • 4. While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
  • 5. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
  • 6. Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
  • 7. Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
  • 8. Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.

EASY CALIFORNIA ROLL SUSHI SALAD



Easy California Roll Sushi Salad image

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.

Provided by Lisa Puma

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g

Tips:

  • Always use high-quality sushi rice: Look for Japanese short-grain rice specifically labeled for sushi. It has a higher starch content, which helps the rice grains stick together and creates a tender, slightly chewy texture.
  • Rinse the rice thoroughly: This removes excess starch and helps prevent the rice from becoming sticky or gummy.
  • Cook the rice according to the package instructions: Use the correct amount of water and cook the rice until it is tender but still has a slight bite to it.
  • Season the rice with rice vinegar: This is the traditional way to flavor sushi rice. Use a good quality rice vinegar and add it to the rice while it is still warm. Stir gently to combine.
  • Let the rice cool completely before using it: This helps the rice grains hold their shape and prevents the salad from becoming soggy.
  • Use fresh and high-quality ingredients: This will make a big difference in the overall flavor and quality of the salad.
  • Experiment with different variations: There are many ways to customize this salad to your liking. Try adding different vegetables, proteins, or sauces.

Conclusion:

Sushi roll rice salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is also a great way to use up leftover sushi rice. With its colorful and flavorful ingredients, this salad is sure to be a hit at your next party or gathering. So next time you have some leftover sushi rice, don't waste it! Make this easy and delicious sushi roll rice salad instead.

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