California Roll Salad

Seasoned sushi rice mixed with radishes, edamame, scallions and diced cucumber, topped with sliced avocado and surimi, served with a wasabi, soy dressing and sprinkled with shredded nori.

Prep Time

20 minutes

  • Dressing
  • 1-3 teaspoons wasabi paste
  • 1/3 Cup rice vinegar
  • 3 Tablespoons vegetable oil
  • 3 Tablespoons soy sauce


  • Salad
  • 2 packages (8 oz each) Louis Kemp Crab Delights®, Flake or Chunk Style
  • 1 1/2 Cups sushi rice, cooked and kept warm
  • 1/3 Cup rice vinegar
  • 1 1/2 Tablespoons sugar
  • 1/2 Tablespoons kosher salt
  • 1/2 Bunch scallions, thinly sliced
  • 1/2 English cucumber, finely diced
  • 5 radishes, thinly sliced
  • 1 Cup Shelled edamame, cooked
  • 1-2 Avocados, thinly sliced
  • 1 Sheet Nori, finely shredded
  • Toasted sesame seeds

DRESSING: Whisk together ingredients and set aside.


SALAD: Transfer warm cooked rice to large bowl. In a small bowl, combine rice vinegar, sugar and salt; whisk until dissolved. Pour vinegar mixture over rice. Fold until well mixed. Let cool to room temperature, and stir in scallions, cucumber, radishes and edamame.


Just before serving: divide rice mixture between serving bowls and top with avocado and Crab Delights®. Sprinkle each with nori and sesame seeds and serve.



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