California Roll Salad Bowl

Extra Light
  • 1 1/2 cups sushi rice
  • 1 3/4 cups water
  • 1/2 cup rice wine vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup Filippo Berio Extra Light Olive Oil
  • 1 tbsp minced fresh gingerroot
  • 1 clove garlic, minced
  • 8 oz surimi crab legs or crab meat, cut into chunks
  • 1 avocado, peeled and sliced
  • 1/3 cucumber, cut into matchsticks
  • 1/2 red pepper, cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 1 sheet nori, shredded and toasted
  • Wasabi paste, for serving
  • Pickled ginger, for serving
  • Soy sauce, for serving
    • Place rice in fine sieve; rinse under cold running water until water runs clear. In small saucepan set over medium-high heat, combine rice and water; bring to simmer, then reduce heat to low. Cover and cook for 12 to 15 minutes or until liquid is absorbed and rice is tender.

      Meanwhile, bring vinegar, sugar and salt to simmer; cook for 1 to 2 minutes or until sugar dissolves. Remove from heat. Stir in oil, ginger and garlic. Stir mixture into rice; let cool completely.

      Divide rice among 4 bowls. Top with crab, avocado, cucumber, red pepper, carrot and nori. Serve with wasabi, pickled ginger and soy sauce.

      • To toast nori seaweed sheets, place on a baking sheet and broil for 30 seconds or until nori turns green and gets crispy.
      • If you like nori, toast and shred an extra sheet to add to the salad.

    Prep Time

    25 min

    Inactive Time

    2 min

    Cook Time

    13 min

    Total Time

    40 min






    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Extra Light

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