Love California roll sushi, but don't have the nori or rolling mat? Try this simple and fast rice salad. It's easy to swap out ingredients to make it to your liking. Try avocado, ahi tuna, smoked fish, or even strips of salami to customize the recipe. Serve sushi with soy sauce, wasabi paste, and pickled ginger.

Robin

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Rice:
Sushi:

Directions

Instructions Checklist
  • Combine chicken broth, rice, ginger, garlic, 1/2 teaspoon salt, and bay leaf in a pot; bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 15 to 20 minutes. Remove pot from heat and allow rice to cool, at least 30 minutes.

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  • Place cucumber in a bowl and sprinkle 1 pinch salt over cucumber.

  • Mix crabmeat, cucumber, zucchini, squash, and sesame seeds into rice mixture.

Cook's Note:

Rice can also be cooked in a rice cooker.

Nutrition Facts

152 calories; protein 4.5g 9% DV; carbohydrates 31.1g 10% DV; fat 1g 2% DV; cholesterol 4.8mg 2% DV; sodium 578.7mg 23% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/15/2018
I used traditionally seasoned sushi rice instead of jasmine cooked in broth and added sashimi grade tuna avocado and a little seaweed salad on top. Yum! Read More
(1)

Most helpful critical review

Rating: 3 stars
06/02/2020
I made the rice as instructed, and it turned out fine. It made about 2 cups. The flavour was good, sort of like the fancy, savoury flavours you could get from a packaged rice as a side. However, it didn’t taste anything like sushi rice (which is what I was looking for originally) and of course it wouldn’t since the recipe didn’t have any vinegar. Otherwise, I’ll keep this recipe as a side dish to go with a main dish or even as a base for a savoury rice bowl. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/15/2018
I used traditionally seasoned sushi rice instead of jasmine cooked in broth and added sashimi grade tuna avocado and a little seaweed salad on top. Yum! Read More
(1)
Rating: 5 stars
04/19/2017
This was such a great idea!!! I didn't have chicken broth or ginger so I used fish sauce rice wine vinegar and dried galangalal to cook the rice in my rice cooker. I added smoked salmon crab meat carrots avocados abd cucumber as well as some soya sauce. It was delicious tasted just like sushi without the hassle of rolling it!!! This will be our new staple dinner!!! Read More
(1)
Rating: 3 stars
06/02/2020
I made the rice as instructed, and it turned out fine. It made about 2 cups. The flavour was good, sort of like the fancy, savoury flavours you could get from a packaged rice as a side. However, it didn’t taste anything like sushi rice (which is what I was looking for originally) and of course it wouldn’t since the recipe didn’t have any vinegar. Otherwise, I’ll keep this recipe as a side dish to go with a main dish or even as a base for a savoury rice bowl. Read More
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