Ads Will Not Print
California Roll Cucumber Salad
California Roll Cucumber Salad hops on the cucumber salad trend, but adds kani and crispy rice for sushi-inspired crunch in every bite.
Ingredients
- 2 1/2 teaspoons chili crisp (divided)
- 2 1/2 teaspoons soy sauce (divided)
- ½ cup precooked rice
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar (seasoned preferred but can be unseasoned)
- 1 large English cucumber (sliced into thin half moons (can be peeled based on preference) about 2 cups)
- ½ cup scallions (cut on a bias)
- ½ cup avocado (diced (½ of a medium avocado))
- 1 cup kani imitation crab (flaked and cut into 1” pieces)
- Furikake ( or black and white sesame seeds for topping)
Instructions
- Combine rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce.
- Line an air fryer basket, or sheet tray, with parchment paper. Air fry the rice at 400°F for 10 to 12 minutes, stirring after 5 minutes. If baking, bake at 400°F for 25 minutes, stirring halfway.
While the rice crisps, mix salad:
- In the bottom of a large bowl combine remaining 1/2 tablespoon chili crisp, remaining 1/2 tablespoon soy sauce, ginger and rice vinegar. Add cucumber, scallion, avocado & kani. Stir.
- Top with crispy rice.
Notes
- Makes about 4 ¼ cups.
- Try to find the surimi style kani, that shreds, rather than the thick chunks.
Nutrition
Serving: 2generous cups, Calories: 317kcal, Carbohydrates: 41g, Protein: 10g, Fat: 13.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 1062mg, Fiber: 5g, Sugar: 9g
- WW Points: 8