dash California Roll Salad

Seasoned sushi rice mixed with radishes, edamame, scallions and diced cucumber, topped with sliced avocado and surimi, served with a wasabi, soy dressing and sprinkled with shredded nori.
Serves 12



  • 2-6 teaspoons wasabi paste
  • 2/3 cup rice vinegar
  • 2/3 cup vegetable oil
  • 1/3 cup soy sauce


  • 3 cups sushi rice
  • 2/3 cup rice vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 bunch scallions, thinly sliced (3 oz.)
  • 1 English cucumber, finely diced (11 oz.)
  • 10 radishes, thinly sliced (4 oz.)
  • 2 cups shelled edamame, cooked  (10 oz.)
  • 3 avocadoes, thinly sliced
  • 1 package (40 oz.) SEALEGS Surimi
  • 2 sheets nori, finely shredded
  • Toasted sesame seeds


  1. Whisk together dressing ingredients and set aside.
  2. Rinse rice until water runs clear. Place rice in pot with 3 cups water, bring to a boil, simmer covered 10-12 minutes. Let stand covered 10 minutes.
  3. Combine rice vinegar, sugar and salt and whisk until dissolved. Transfer rice to large bowl and pour vinegar mixture over. Fold rice until well mixed. Let cool to room temperature and stir in scallions, cucumber, radishes and edamame. To serve, ladle 5 oz. rice mixture into serving bowl and top with 1/4 of an avocado (2 oz.) and 1/2 cup SEALEGS. Sprinkle with nori and sesame seeds and serve.

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