California Roll Sushi Salad

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Love sushi but cannot be bothered with all the fiddle? This salad is for you. And oh. That. Dressing. Good on loads of other things. Try and see!

Inspired by:

recipe updated Oct 8, 2019


  • Carrot icon
    2 (100g)
  • Scallion icon
    2 (30g)
  • Sushi rice icon
    Sushi rice
    200g (about 1 cup)
  • Cucumber icon
    1 (300g)
  • Avocado icon
    1 (165g)
  • Mirin icon
    30g (about 1¾ tbsp)
  • Sesame oil icon
    Sesame oil
    33ml (2¼ tbsp)
  • Tamari icon
    30g (about 1¾ tbsp)
  • Rice wine vinegar icon
    Rice wine vinegar
    30ml (2 tbsp)
  • Lemon juice icon
    Lemon juice
    80g (about 2¾)
  • Mayonnaise icon
    100g (about 5½ tbsp)
  • Water icon
    500ml (2⅛ cups)
  • Smoked salmon icon
    Smoked salmon
    300g (about 3)
  • Nori sheets icon
    Nori sheets
    3 wedges
  • Sesame seeds icon
    Sesame seeds
    as needed
  • Wasabi icon
    as needed
  • Pickled ginger icon
    Pickled ginger
    as needed


  • kCook icon TM5
  • kCook icon Colander
  • kCook icon Small bowl
  • kCook icon Large serving bowl
  • kCook icon TM5 bowl
  • kCook icon Simmering basket

Step preview

  1. Add mirin, sesame oil, tamari, rice wine vinegar, lemon juice and mayonnaise to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 10 sec, speed 10
  4. Transfer content of TM5 bowl to small bowl
  5. Add carrot and scallion to the TM5 bowl
  6. Chop - approx 3 sec, speed 5
  7. Transfer content of TM5 bowl to dressing
  8. Add water to the TM5 bowl
  9. Add sushi rice to the simmering basket
  10. Steam - approx 14 min, 100°C, speed 4
  11. Drain
  12. Transfer rice to large serving bowl
  13. Arrange cucumber in the large serving bowl
  14. Add avocado to the large serving bowl
  15. Arrange smoked salmon in the large serving bowl
  16. Add nori sheets to the large serving bowl
  17. Sprinkle with sesame seeds
  18. Garnish with wasabi and pickled ginger
  19. Serve
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