Name: Rosheen Kaul’s California roll salad
Cook time: 30 min
Yield: 2-3
Cuisine: Contemporary
Ingredients: 500g (2 punnets) baby cucumbers,sliced into 2cm rounds; 150g surimi (crab sticks),cut into 2cm pieces (or substitute cooked crab meat); 1 ripe avocado,diced; 3 spring onions,sliced thinly; shichimi togarashi,furikake and roasted seaweed sheets to serve,optional

This salad is a lower-carb way to enjoy the ever-popular California roll.Armelle Habib;STYLING:Lee Blaylock

easyTime:<30 minsServes:2-3

After being a devotee of spicy cooked tuna hand rolls for many years,my sister reintroduced me to the ever-popular California roll,and I was smitten. The contrasting textures – crunchy cucumber,yielding crab stick,creamy avocado and tiny pops of tobiko (flying fish roe) – combine in one fabulous bite. This is a low-carb way to eat all the flavours of one of the sushi roll greats in a fresh,textural salad bowl. Add sheets of Korean roasted seaweed,gim,and it’s a very fun lunch indeed.

Ingredients

500g (2 punnets) baby cucumbers,sliced into 2cm rounds
150g surimi (crab sticks),cut into 2cm pieces (or substitute cooked crab meat)
1 ripe avocado,diced
3 spring onions,sliced thinly
shichimi togarashi,furikake and roasted seaweed sheets to serve,optional

CREAMY DRESSING

120g cream cheese
2 tbsp Japanese mayonnaise
1 tbsp rice vinegar
½ tbsp soy sauce
1 tsp wasabi,optional

Method

TO MAKE THE CREAMY DRESSING

Whisk the cream cheese,mayonnaise,rice vinegar,soy sauce and wasabi (if using) together in a large mixing bowl until smooth. Add half the avocado into the bowl and mash it with the back of a fork,then whisk thoroughly to emulsify it into the dressing. Don’t worry if it isn’t completely smooth.

TO MAKE THE SALAD

Add the cucumber,spring onion and crab stick plus a few shakes of shichimi togarashi,if using. Stir to combine,then add the remaining avocado. Divide between two serving plates and garnish with furikake and torn pieces of roasted seaweed sheet,if using.