Easy Healthy California Sushi Rice Salad Recipe

Craving sushi but want to keep it light and simple? This easy and healthy California Sushi Rice Salad is perfect for you—packed with all the flavors you love in a sushi roll, without the hassle of rolling or the extra Points.

This salad combines tender rice with crunchy cucumbers, carrots, and edamame, all tossed in a tangy rice vinegar dressing. The imitation crab and creamy avocado add protein and healthy fats, making it a satisfying and balanced meal. With just a few simple ingredients and minimal prep, this salad is a great way to enjoy a filling, flavorful dish that fits right into your WeightWatchers plan.

Easy Low Fat California Sushi Rice Salad

How Many Calories and WeightWatchers Points in this Low Fat California Sushi Salad?

According to my calculations, each serving has 316 calories and 9 Points. To see your WW Points for this recipe and track it in the WW app, Click here! (You must be logged into the WW app on either a smartphone or tablet.)

Recipe Ingredients

Uncooked Regular Long-Grain White Rice – serves as the base of the salad, providing bulk and a neutral canvas that absorbs the tangy flavors of the vinegar dressing. It mimics the sushi rice typically used in traditional sushi rolls.

Seasoned Rice Vinegar – adds a subtle tang and enhances the flavor of the rice, making it taste more like sushi rice. It also helps to slightly soften and flavor the vegetables.

Sugar – adds a touch of sweetness, balancing the acidity of the rice vinegar and enhancing the overall flavor of the dish.

Grated Ginger Root or Minced Pickled Ginger – adds a zesty, fresh flavor to the salad, giving it a subtle heat and a hint of spice that complements the other ingredients. If using pickled ginger, it also contributes a slightly sweet and tangy flavor.

Chopped Peeled and Seeded Cucumber – add a refreshing crunch and a mild, cooling flavor that balances the richness of the avocado and the sweetness of the crabmeat. They also add hydration and lightness to the salad.

Shredded Carrots – contribute a bright color, a slight sweetness, and a satisfying crunch to the salad, enhancing both the visual appeal and the texture of the dish.

Sliced Green Onions – add a subtle, sharp flavor that brightens the salad and complements the other ingredients. They also add a slight crunch and a pop of color.

Cooked Edamame – are young, green soybeans that are tender and slightly nutty. They add a boost of plant-based protein, a slight sweetness, and a tender texture to the salad, making it more filling and nutritious.

Imitation Crabmeat – made from surimi (fish paste), mimics the texture and flavor of real crab at a lower cost. Adds a touch of seafood flavor, similar to what you’d find in a California sushi roll. It provides protein and a slightly sweet taste that pairs well with the other ingredients.

Sliced Avocado – adds a creamy texture and a rich flavor that balances the crisp vegetables and tangy dressing. It also contributes healthy fats, making the salad more satisfying.

Optional garnishes: Boost the flavor with any or all of the following: sesame seeds, crushed nori, wasabi paste, kewpie Japanese mayo

How to Make Easy Healthy California Sushi Rice Salad Step by Step

California Sushi Rice Salad Ingredients

Step 1: Gather and prep your ingredients

Chopped ingredients ready to add to salad Cooking Rice in Rice Cooker

Step 2: Cook the rice as directed on package then refrigerate for 1 hour or until completely cool.

Cooling Rice for Sushi Salad

Step 3: Meanwhile, in small microwavable bowl, make the simple dressing.

Making Dressing for Sushi Rice Salad

Step 4: Cook the edamame according to package directions.

Microwaved Edamame Ready for Sushi Rice Salad

Step 5: In large bowl, toss the cooled rice with the vinegar mixture. Stir in cucumbers, carrots, green onions, edamame, and crabmeat; mix well. Top with avocado and any other optional garnishes if desired.

Sushi Rice Salad Ingredients Ready to Mix Stirring sushi rice salad in large mixing bowl

Recipe Notes, Substitutions & Variations

I cut the recipe in half to make 4 servings. Used seasoned rice vinegar since it is what I had. Cut back on the sugar. Added edamame for a boost of protein and fiber. No imitation crab? – Chopped cooked shrimp, thin slices of smoked salmon, cubed or crumbled firm tofu, shredded hearts of palm, flaked canned tuna, lightly cooked or smoked white fish fillets could all work well in place of the imitation crab. No white rice? – Use cooked brown rice or quinoa instead of white rice for added fiber and nutrients. Optional garnishes for sushi rice salad

Serving/Topping Suggestions

This salad is a complete meal in a bowl. I love to bump up the flavor with the addition of additional sushi inspired ingredients such as:

Soy sauce Kewpie Japanese mayonnaise Light mayonnaise mixed with sriracha sauce Crumbled nori wrap Sesame seeds Wasabi paste Furikake Japanese Multi Purpose Seasoning Chopped fresh mango Add chopped cilantro, mint, or basil for added freshness

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

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Recipe Source: adapted from Pillsbury Annual Recipes 2012

More Light & Healthy Salad Recipes for WeightWatchers

Simple Vegetarian Lentil Salad Easy Edamame Chicken Salad Crunchy Asian Green Salad Easy Chicken Satay Pasta Salad Italian Summer Rice Salad

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