Easy California Sushi Rice Salad Recipe
Craving sushi but want to keep it light and simple? This easy and healthy California Sushi Rice Salad is perfect for you—packed with all the flavors you love in a sushi roll, without the hassle of rolling or the extra Points.
Servings: 4
Ingredients
- 1 cup uncooked regular long-grain white rice
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon grated ginger root (I substituted 2 teaspoons minced pickled ginger)
- 2 cups chopped peeled and seeded cucumber (I used unpeeled, unseeded English cucumber)
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1-1/2 cups cooked edamame (I microwaved an 8 ounce bag of frozen edamame according to the package instructions)
- 8 ounces imitation crabmeat, chopped or shredded
- 1/2 medium avocado, thinly sliced
- Optional garnishes: soy sauce, wasabi paste, kewpie Japanese mayonnaise, Furikake seasoning
Instructions
- Gather and prep your ingredients
- In 3-quart saucepan or rice cooker, 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 together the vinegar, sugar and salt. Microwave 20 to 30 seconds to heat slightly and whisk until sugar the is dissolved. Stir in ginger.
- Cook the edamame according to package directions.
- In large bowl, toss the cooled rice with the vinegar mixture. Stir in cucumbers, carrots, green onions, edamame, and crabmeat; mix well. Top with avocado and any other optional garnishes if desired.
Notes
Servings: 4
Serving size: 1-1/2 cups
WW Points: 9
Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) No imitation crab? Chopped cooked shrimp, thin slices of smoked salmon, cubed or crumbled firm tofu, shredded hearts of palm, flaked canned tuna, lightly cooked or smoked white fish fillets could all work well in place of the imitation crab. No white rice? Use cooked brown rice or quinoa instead of white rice for added fiber and nutrients.
(You must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) No imitation crab? Chopped cooked shrimp, thin slices of smoked salmon, cubed or crumbled firm tofu, shredded hearts of palm, flaked canned tuna, lightly cooked or smoked white fish fillets could all work well in place of the imitation crab. No white rice? Use cooked brown rice or quinoa instead of white rice for added fiber and nutrients.
Serving Suggestions
This salad is a complete meal in a bowl. I love to bump up the flavor with the addition of additional sushi inspired ingredients such as:- Soy sauce
- Kewpie Japanese mayonnaise
- Light mayonnaise mixed with sriracha sauce
- Crumbled nori wrap
- Sesame seeds
- Wasabi paste
- Furikake Japanese Multi-Purpose Seasoning
- Chopped fresh mango
- Add chopped cilantro, mint, or basil for added freshness
Nutrition
Serving: 1.5cups | Calories: 316kcal | Carbohydrates: 54g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 334mg | Potassium: 366mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2827IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg