Easy California Roll Sushi Salad


  • 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
  • 1avocado, chopped
  • 1 tablespoon soy sauce, or to taste
  • Directions

  • 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.

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