Scattered California Roll Salad with Lobster

  • Active Time 25m
  • Total Time 1h 5m

Serves 6

This salad was inspired by my failed attempts at eating a piece of sushi in two bites. Instead of preparing a live lobster, you can also buy a cooked one.


  • 1/4 cup rice vinegar, divided
  • 1 teaspoon sugar
  • 1 1/2 cups Japanese or sushi rice (10 ounces)
  • 2 cups water
  • 1 lobster (1 1/2 pounds)
  • 1 tablespoon sesame seeds
  • 4 teaspoons vegetable oil
  • 1 tablespoon finely chopped pickled ginger
  • 2 teaspoons powdered wasabi mixed with 2 tablespoons water
  • 2 teaspoons soy sauce
  • 1/8 teaspoon sea salt
  • 4 radishes, cut into 1-inch julienne
  • 2 scallions, cut into 1-inch julienne
  • 1 cucumber, peeled, seeded, cut into 1-inch julienne
  • 1 ripe Hass avocado, cut into 1-inch julienne
  • One 8 x 7 1/2-inch sheet of nori (Japanese seaweed), finely shredded


In a small bowl, combine 2 tablespoons of the vinegar with the sugar,

stirring until dissolved. In a medium saucepan, combine the rice with the

water and bring to a boil. Stir, then cover and cook over low heat until the

liquid is absorbed, about 15 minutes. Remove from the heat and let stand,

covered, for 10 minutes. Spread the rice on a large platter and toss with the

sweetened vinegar. Refrigerate briefly until cool.

Bring a large pot of water to a boil. Add the lobster and cook for 8 minutes.

Remove the meat from the tail and claws. Discard the intestine in the tail.

Coarsely chop the meat and let cool.

Toast the sesame seeds in a small dry skillet over moderate heat, stirring

constantly, until golden, about 3 minutes. Transfer to a plate to cool.

In a large bowl, combine the remaining 2 tablespoons of rice vinegar with

the oil, ginger, wasabi paste and soy sauce. Season with the sea salt. Add

the rice, radishes, scallions, cucumber and lobster meat and toss gently to

combine; let stand for 15 minutes to blend the flavors. Fold in the avocado,

sesame seeds and nori just before serving.

MAKE AHEAD: The lobster, sesame seeds and dressing can all be prepared up to 1 day ahead.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5276

nutrition information per serving

301 calories; 9g total fat; 6mg cholesterol; 253mg sodium; 48g carbohydrates; 4g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.