California Roll Rice Salad Recipe

Name: California Roll Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb frozen skinless salmon fillet, thawed; salt and pepper; ¼ cup rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 teaspoon sesame oil; 4 cups cooked short-grain rice or 4 cups jasmine rice; 1 cucumber, seeded and sliced; 1 avocado, pitted, peeled, and sliced; 1 tablespoon toasted white sesame seeds

Servings: persons

1 lb frozen skinless salmon fillet, thawed
salt and pepper
¼ cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
4 cups cooked short-grain rice or 4 cups jasmine rice
1 cucumber, seeded and sliced
1 avocado, pitted, peeled, and sliced
1 tablespoon toasted white sesame seeds

1
Heat a grill or grill pan to medium.
2
Sprinkle the salmon with salt and pepper.
3
Grill, turning once, until just cooked through, about 8 minutes.
4
Transfer to a cutting board.
5
When cool enough to handle, break into chunks.
6
Meanwhile, in a small bowl, whisk the vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
7
Divide the rice, cucumber, avocado, and salmon among 4 serving bowls.
8
Drizzle with the dressing and top with the sesame seeds.

948

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb frozen skinless salmon fillet, thawed, salt and pepper, ¼ cup rice vinegar, 1 tablespoon soy sauce, and more.

Yes, California Roll Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

California Roll Rice Salad

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