Skip to content

Beta This app is in Beta Testing

California Roll Salad

No ratings yet
Japan

Known as a Japanese recipe, with similar versions prepared across other nations.

Ingredients 23 ingredients

  1. Roast
  2. 2 sheets nori*
  3. 1 large seedless cucumber (about 1 pound)
  4. 3 tablespoons vegetable oil
  5. 1/4 cup plus 3 tablespoons rice vinegar -- not seasoned
  6. 2 tablespoons finely chopped pickled ginger
  7. 2 teaspoons ginger juice
  8. 2 teaspoons wasabi (Japanese green horseradish) powder
  9. 1/4 cup sugar
  10. -- quartered lengthwise and cored and chopped
  11. -- squeezed from freshly grated gingerroot
  12. 1/2 cup finely shredded carrot
  13. 2 tablespoons cold water
  14. 4 scallions (about 3/4 cup)
  15. 2 tablespoons soy sauce
  16. 1/4 pound surimi (mock crab legs) if desired -- sliced thin
  17. 1 1/2 teaspoons salt
  18. 1 tablespoon sesame seeds -- pref. unhulled
  19. ***FOR DRESSING***
  20. 1 1/2 cups long-grain rice
  21. 1 avocado (preferably California)
  22. -- cut lengthwise into thin 1" strips
  23. 1 tablespoon hot water
Contains GlutenCrustaceansFishSesameSoySulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Avocado High in copper · High in unsaturated fat · Source of vitamin E · +4

    High in copper · 0.3 mg per 100 g, 31% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in unsaturated fat · 7.2 g per 100 g, 79% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Source of vitamin E · 2.7 mg per 100 g, 22% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of vitamin C · 17 mg per 100 g, 22% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 35 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of pantothenic acid · 0.9 mg per 100 g, 16% of the reference intake per 100 g

    • Pantothenic acid contributes to normal energy-yielding metabolism.
    • Pantothenic acid contributes to normal mental performance.
    • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
    1 more authorised claims
    • Pantothenic acid contributes to the reduction of tiredness and fatigue.

    Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

    Source of potassium · 351 mg per 100 g, 18% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Avocados, raw, Florida”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. * paper-thin sheets of dried seaweed
  2. Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
  3. While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  4. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
  5. Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
  6. Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surimi if using and two thirds of nori strips and toss well.
  7. Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  8. Serve salad sprinkled with remaining nori strips and drizzled with dressing.

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Colander
  • Kettle
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Gourmet, July 1994. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Salad_1/SALAD_1.MXP), file Recipes/www.grassrootsrecipes.com/BillWight/Salad_1/SALAD_1.MXP in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.