California Roll Salad

When trying to eat healthy, sometimes we can get sick of the same old flavors in our meals.  How many chicken breasts can you eat, right?  If you like the flavor of California Rolls from your nearest sushi restaurant but don’t want to have to stop for take-out, here’s an easy option.  There’s no cooking, just chopping, mixing and eating!

We would suggest adding just half the Sriracha mayonnaise and giving the salad a taste before adding more.  Adjust the amount to your liking.  If you prefer, you can even leave out the mayo and just add the Siracha and rice vinegar by themselves.

California Roll Salad

1 package imitation crab meat (you can also use king crab, lump crab meat, or whatever you prefer)
½ cup sliced green onions
½ cup seedless English cucumber, diced
1 ripe avocado, peeled, pitted and diced
4 teaspoons sesame oil
2 tablespoons soy sauce
Sriracha Mayonnaise:
½ cup mayonnaise (use full fat, low fat, fat free – whatever your preference)
2 tablespoons Sriracha hot sauce (more or less to taste)
2 tablespoons rice vinegar

Mix together the mayonnaise, Sriracha, and rice vinegar in a small bowl. Set aside.
In a medium bowl (or large bowl if you’ve doubled the recipe – we always do!) add the sesame oil and soy sauce. Mix together. Mix in the diced crab, sliced green onions, and diced cucumber. Add Siracha mayonnaise to taste. Gently fold in the diced avocado and serve.
Optional: Garnish with sesame seeds, masago or tobiko (flying fish roe), or nori (toasted seaweed) strips.

Give it a try and let us know what you think!

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