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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