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Crunchy salad sushi roll

Recipe for Crunchy seaweed salad sushi roll

Crunchy seaweed salad in a roll, this seaweed sushi roll is there to clean your palate along with adding dynamic and texture-rich to your sushi picks.
Course Appetizer
Cuisine Japanese
Keyword wakame salad
Prep Time 30 minutes
Servings 2 rolls
Author Victoria


Seaweed salad

  • 1 oz dry mixed seaweed of any kinds
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp roasted sesame seed
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1/2 tsp salt
  • 1 quarter size ginger
  • 1 scallion

Sushi roll

  • 1 cup cooked and seasoned sushi rice
  • 2 sheets nori
  • 4 sticks kani imitation crab
  • 1/2 mini cucumber
  • 1/4 Hass avocado


  • Soak seaweed in water for 20 minutes. In the mean time, grate/mince ginger and scallion.
  • Thinly slice cucumber and avocado into long thin strip.
  • When seaweed are re-hydrating, rinse and thinly slice them.
  • In a bowl or container, add sliced seaweed and the rest of the salad ingredients. Stir well to mix them all.
  • Place a sheet of nori on top of bamboo mat with grainy side up.
  • Spread sushi rice evenly atop nori, leaving about an inch at the very end.
  • Take half the seaweed salad and arrange onto rice. Then place kani, cucumber and avocado slices.
  • Lift, tuck and roll into sushi roll. For more detail on rolling maki sushi, go here.
  • Repeat above steps for second roll.
  • Cut sushi roll and serve with pickle ginger and some ponzu or soy sauce.