Description
California Roll Cucumber Salad hops on the cucumber salad trend, but adds kani and crispy rice for sushi-inspired crunch in every bite.
Yield: 2servings | Serving Size: 2generous cups
Ingredients
2 1/2teaspoonschili crisp, divided
2 1/2teaspoonssoy sauce, divided
½cupprecooked rice
1teaspoongrated ginger
1tablespoonrice vinegar, seasoned preferred but can be unseasoned
1large English cucumber, sliced into thin half moons (can be peeled based on preference) about 2 cups
½cupscallions, cut on a bias
½cupavocado, diced (½ of a medium avocado)
1cupkani 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
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
