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SEA LEGS® California Roll Salad

Prep Time 10 minutes
Yield 12 servings
SEA LEGS® California Roll Salad


  • 2 - 6 tsp wasabi paste
  • 2/3 cup rice vinegar
  • 2/3 cup vegetable oil
  • 1/3 cup soy sauce
  • 3 cup sushi rice
  • 2/3 cup rice vinegar
  • 3 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3 oz scallions, thinly sliced
  • 11 oz English cucumber, finely diced
  • 4 oz radishes, thinly sliced
  • 10 oz shelled edamame, cooked
  • 3 each avocadoes, thinly sliced
  • 40 oz SEA LEGS® Supreme Salad Style Surimi Seafood 412027
  • 2 sheets nori, finely shredded
  • Toasted sesame seeds


Whisk together dressing ingredients and set aside.

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.

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 SEA LEGS® Surimi.

Sprinkle with nori and sesame seeds and serve.



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