California-sushi-roll salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 to 6 Servings
*PLUS Cooking time: 7 minutes
California-sushi-roll salad
Chatelaine Triple Tested


  • 1/2 450-g pkg orzo, about 1 1/2 cups

  • 1 lime

  • 2 garlic cloves, minced

  • 2 tbsp granulated sugar

  • 2 tbsp fish sauce

  • 2 tbsp soy sauce

  • 1/2 tsp hot-red-chili-flakes

  • 2-Jan English cucumber

  • 1 green onion

  • 1 avocado

  • 250 g imitation crabmeat, or 1 cup shredded cooked crabmeat

  • 1 tbsp coarsely chopped pickled ginger

  • 1 tbsp sesame seeds, optional


  • Bring a large pot of salted water to a boil over high heat. Add orzo. Stir to separate. Boil, uncovered and stirring occasionally, until al dente, about 7 min. Drain well. Do not rinse.

  • Meanwhile, squeeze 2 tbsp (30 mL) juice from lime into a small bowl. Stir in fish sauce, soy, sugar, garlic and chili flakes. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber and green onion. Slice avocado in half and discard pit. Scoop flesh from peel. Coarsely chop avocado and crab.

  • Once orzo is drained, place in a large bowl. Pour dressing overtop and toss to coat. Add prepared ingredients except sesame seeds. Gently toss until evenly mixed. Sprinkle with sesame seeds. Great served warm or cold. If making ahead, add avocado just before serving. Salad will keep well, refrigerated, up to 1 day.

Nutrition (per serving)

Calories 279, Protein 11g, Carbohydrates 45g, Fat 6g, Fibre 5g, Sodium 1196mg.

In this play on California rolls, rice-shaped pasta (orzo), crab, avocado and cucumber are all served up in a big bowl, duplicating the flavours of the sushi classic.