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California Roll Salad

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Description

This California Roll Salad combines all the elements of a California Roll into a salad. This is the kind of big salad I like to make for a Pot Luck and someone always asks for the recipe. Here it is.

If you haven’t made sushi or tried Japanese cooking the gluten free checklist may seem daunting but fear not, many of the ingredients can often be found in the Asian section of a well-stocked grocery store. The best part is that once you get your pantry stocked you will be able to try new dishes that just might become favourites. For more recipe suggestions check out this post, Gluten Free Asian Pantry.

A gluten free Asian Pantry with items for cooking Vietnamese, Thai and Indonesian
Gluten Free Asian Pantry – Vietnamese/Thai/Indonesian -photo credit Jim Little

Even people new to gluten free know that many naturally gluten free ingredients have additives and preservatives that can include wheat or other food allergens. Check your labels as always and support the brands displaying a gluten free claim and the mandatory allergen warning.

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

 

California Roll Salad By Ingredient

Rice vinegar – Available as either unseasoned or seasoned. Rice vinegar labelled seasoned has sugar and salt added to it. I prefer to season my own food and not have two types of rice vinegar in my pantry so I buy unseasoned rice vinegar. All Marukan brand rice vinegars are gluten free and GMO free.

Pickled ginger – Also called sushi ginger this is thinly sliced, young ginger in a brine of sugar and vinegar so is naturally gluten free. Young ginger turns a pink hue from the pickling process but some brands add colouring to enhance the pink colour. Pickled ginger is sold in plastic tubs or jars in the deli or Asian section. It should have an expiry date but will last up to a year in the fridge.

Nori sheets (AKA seaweed)– Edible seaweed is shredded, pressed into thin sheets and then dried. The sheets are sold in square packages, regular or toasted. Tightly sealed they last indefinitely in the pantry and even the toasted sheets can be re-toasted to bring out the natural grassy flavour.

Crabmeat – Fresh crab and canned crab are gluten free. Fake crab or sea legs are not…and really, who wants to eat anything that starts with the word fake?

Soy sauce – There are several brands of gluten free soy sauce and tamari available. For more info read my post titled Soy Sauce vs Tamari Tasting and host your own tasting.

Wasabi – This Japanese type of horseradish is familiar to us as the green paste served with sushi. Wasabi is expensive and therefore, to satisfy our need for cheap food, some brands are made of mustard or non-Japanese horseradish. Also, some preparations include wheat starch which should be declared on the label so buyer beware.

But there is gluten free wasabi to be found. I found both S&B brand and Eden Foods wasabi powder sold in little tins; just add a little hot water, let it sit for a few minutes and you have paste. S&B also sells tubes of wasabi paste labeled gluten free.

Smoked Salmon Sushi Pizza

If you like California Rolls you might just like this Smoked Salmon Sushi Pizza.

Squares of smoked salmon sushi pizza
Smoked Salmon Sushi Pizza -photo credit Jim Little

Let me know in the comments below if you bought some new ingredients and then made a California Roll Salad.

Ingredients

RICE
1½ cups long grain rice
¼ cup unseasoned rice vinegar (first amount)
¼ cup sugar
1½ tsp salt
3 Tbsp unseasoned rice vinegar (second amount)
SALAD
1 Tbsp toasted sesame seeds
3 Tbsp vegetable oil
2 Tbsp finely chopped pickled ginger
4 green onions, cut into 1-inch lengths, each length cut into thin strips
½ cup finely shredded carrot
1 seedless cucumber, quartered lengthwise, cored and chopped
1 avocado
1 can crabmeat, drained
2 sheets nori (seaweed)
SALAD DRESSING
3 Tbsp GF soy sauce
1½ Tbsp GF wasabi paste
1½ tsp ginger juice from jar of pickled ginger

Directions

1
RICE
2
Bring rice and water to a boil in medium saucepan. Put the lid on, turn heat to low and simmer for 20 minutes.
3
While rice is steaming in small saucepan combine first amount of rice vinegar (¼ cup), sugar and salt. Bring to a boil stirring until sugar is dissolved. Set aside.
4
Transfer hot rice to a large bowl and stir in warm vinegar mixture. Mix well spreading rice out to the sides of the bowl allowing it to cool.
5
SALAD
6
Add sesame seeds, second amount of rice vinegar (3 Tbsp), oil, pickled ginger, green onions, carrot and cucumber. Salad can be prepared up to this point 1 day in advance. Cover and refrigerate. Bring to room temperature before proceeding.
7
Pit and peel avocado. Quarter avocado and cut crosswise into thin slices. Add avocado and crab to rice mixture.
8
Toast nori sheets by slowly swiping each sheet back and forth over moderate heat (gas or electric burner) until it turns bright green, about 30 seconds. With scissors cut the nori into thin 2-inch long strips. Add ¾ of strips to the rice and toss well. Reserve the remaining strips for garnish.
9
SALAD DRESSING & SERVING
10
In a small bowl stir all dressing ingredients until smooth.
11
Transfer rice salad to a large glass bowl. Sprinkle with remaining nori strips and drizzle with dressing.

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