California Roll Mac Salad is inspired by California roll sushi, and includes the classic combination of imitation crab, cucumber, and avocado. It’s creamy, delicious, and always a hit!

I was inspired to make this mac salad early in the summer, and after several tweaks and multiple tests, it’s ready to share. If you like California rolls, you will love this mac salad recipe! It’s got the classic components of a California roll: imitation crab, avocado, and cucumber. They’re tossed with cooked elbow macaroni, and dressed in a creamy mayonnaise-based dressing. The dressing includes rice vinegar, to bring in the seasoned sushi rice flavor, and lots of seaweed in the form of furikake to complete the flavor profile.

Furikake is a mixture of sesame seeds, seaweed, and salt, and sometimes includes other herbs or fish flakes. The word “furikake” comes from the Japanese term for sprinkles. It’s often served over steamed white rice, vegetables, or fish for added flavor and texture. I’ve added a good amount to the dressing in this recipe, to bring in the salty, briny seaweed component of the California roll. I like to look for furikake blends that include nori, which is the seaweed commonly used in sushi rolls. 

I like to serve the diced avocado on the side, especially if the entire salad is not going to be consumed at once. This prevents any leftover avocado from turning brown in the leftover salad, and helps the salad stay fresh longer. 

Make this California Roll Mac Salad before the summer is over! It’s delicious paired with teriyaki chicken, salmon, or tofu, or with tempura shrimp (which is what I’ve been doing for quick meals with it!).

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