California Roll Cucumber Salad hops on the cucumber salad trend, but adds kani and crispy rice for sushi-inspired crunch in every bite.
California cucumber roll salad
This Californian roll cucumber salad takes all aromas of your favorite -Sushi roll -Kani, creamy avocado, spring onions and a splash of soy sauce -with crispy cucumber bands for a refreshing turn. A small chilli crisp gives warmth, while crispy rice the texture you long for and makes it heartily enough for a main court salad. If you are a cucumber lover, you will also enjoy my creamy cucumber salad, and if you are only with Kani, you will not miss my crab salad Recipe For another quick, protein packed lunch idea.
Why you will love this cucumber salad
If you love sushi but don’t always want to roll your own, this salad is for you. It is inspired by the classic California role, but is thrown into a refreshing, hearty salad with cucumber. I love how this fresh vegetables compensate for with protein and crunch!
- Sushi inspired: This deconstructed California role is excellent when you long for sushi but have a easier option with lower carbohydrate.
- Warm enough for lunch or dinner: This salad has protein, vegetables and carbohydrates for a fill meal.
- Nutritional restrictions: Weight Watchers-friendly, gluten-free (albeit soy sauce and kani), milk-free
Ingredients will need
Here are the ingredients for this simple Californian rolling culinary salad. You can find the exact measurements in the recipe card.
- Chili crispy is a spicy Asian spice that consists of oil that is infused with chillies and other crispy aromatics. The S&B crunchy garlic with chilli oil is one of my new favorites. Or make your own, see my Asian chicken salad for Chili Crisp recipe.
- Soy sauce gives the rice a salty Umami taste.
- Rice: Use any type of pre -cooked white or brown rice. I have Instant Pot Jasmine rice, immediately brown pot rice and boiling brown rice instructions. You can also use microwave -frozen rice.
- Cucumber salad dressing: Chili crisp, soy sauce, grated ginger, rice Vinegar (seasoned is better, but you can also use unandatory vinegar.)
- English cucumber have a thin skin so that they do not have to be peeled, but You can, if you want. Cut the cucumber into thin crescent moon.
- Spring onions For a fresh, mild onion taste
- avocado For healthy fat and a creamy texture
- Kani: Try to find the Surimi-style Kani, which strikes rather than the species That comes in thick pieces.
How to make a Californian rolling culinary salad
The air fryer is a quick and easy way to get the rice crispy, but if you don’t have one, you can bake it in the oven. The recipe card can be found for printable instructions below.
- Make crispy rice: Mix the rice with chili crisp and soy sauce. Place your air roast with perforated parchment paper and the air roast at 400 ° F for 10 to 12 minutes. If you don’t have a air fryer, bake it at 400 ° F.
- Make the cucumber salad: Place the remaining chilli crisp and soy sauce, ginger and rice vinegar in a large bowl. Then stir in the vegetables and kani.
- How to serve: Top with crispy rice and furikaki or sesame seeds.
Tips and variations
- Use A mandolin For quick cutting: There are a uniform, thin cucumber slices in a matter of seconds. Wear a cut protection Glove To protect your fingers!
- Use what you have: Garden cucumbers work great – just peel them and cut them thinly.
- Exchange the KANI: Use rag crab meat or cooked shrimp for a rotation.
- Keep it gluten -free: Exchange the soy sauce for Tamari or coconutaminos and another protein, since Kani is usually not gluten -free.
- Adjust the heat: Skip the chili crisp when you are sensitive to spices, or add extra if you love it hot.
- Make it creamy: With spicy Mayo (or mix Mayo and Sriracha) before serving.
- Mass it up: Add additional vegetables such as Edamame, crushed carrots or peppers.
- Skip the crunch: Leave the rice away if you want to keep it with carbohydrate.
- Do it Meal -friendly: Serve via rice to fill it.
storage
- Cool: This salad is best eaten after preparing it because the cucumbers can be wet and the avocado will brown. However, you can keep the salad and the crispy rice in separate containers for up to 2 days.
- How to heat again: Fry the air at 350 ° F for about 5 minutes until it was warm and crispy. Add fresh avocado salad and add crispy rice.
FAQ
Kani is a fleet crab in the flake style, which mainly consists of Alaska Pollock.
Kani is much more affordable than fresh clump crab, but real crab meat would be delicious in this salad.
You will love other sushi-inspired recipes
You can find more ideas for dinner in this Five delicious sushi-inspired recipes To inspire your next meal!
Yield: Portions
Serving size: 2 generous cups
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Combine rice with 1 teaspoon of chili crisp and 1 teaspoon of soy sauce.
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Line an air roasting basket or a sheet metal shell with parchment paper. Stir the rice for 10 to 12 minutes at 400 ° F under 5 minutes. Bake for 25 minutes at 400 ° F when baking and stir it half.
While the rice chips, mix salad:
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1/2 tablespoon of chilli crispy and remaining 1/2 tablespoons of soy sauce, ginger and rice vinegar in the underside of a large bowl. Add cucumber, Scallion, Avocado & Kani. Have a look.
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Top with crispy rice.
Last step:
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- Makes about 4 ¼ Cups.
- Try to find the Surimi -style Kani, which is rather crushed than the thick pieces.
Portion: 2 generous cupsPresent Calories: 317 KcalPresent Carbohydrates: 41 GPresent Protein: 10 GPresent Fat: 13.5 GPresent Saturated fat: 2 GPresent Cholesterol: 10 mgPresent Sodium: 1062 mgPresent Fiber: 5 GPresent Sugar: 9 G
