The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.

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  • Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.

  • Transfer to large serving platter. Top with avocado and toasted nori before serving.

Tips:

For some added heat and authentic flavor, add 1/4 tsp (1 mL) of wasabi paste to dressing.

Sheets of nori can be found at the sushi counter in most grocery stores.

Nutrition Facts

426 calories; protein 16.7g 34% DV; carbohydrates 52.8g 17% DV; fat 17.4g 27% DV; cholesterol 11.3mg 4% DV; sodium 404.7mg 16% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/05/2017
Love it. I used this recipe for the dressing only when make pasta salad i use just about everything in the fridge. I did have to make a substitution. We are family of 8 so triple every recipe i only had half the rice vinegar so I used balsamic as well. Also I did add wasabi. Very flavorful. Sushi flavor on point. Will make again. Thank you. Read More
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