"California Roll" Macaroni Salad

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California roll macaroni salad has all the flavors of a California roll combined with elbow macaroni for a fun twist on classic mac salad. It’s perfect for serving at a summer BBQ!

Made with rice, imitation crab, and cucumber, the California roll is a classic entry level sushi roll. California roll macaroni salad is a fun take on the sushi recipe. It’s perfect to serve for Memorial Day, Fourth of July, or any summer BBQ!

For more pasta salad ideas, try my Italian Chopped Pasta Salad or Street Corn Pasta Salad.

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Ingredients
Instructions
Variations
Equipment
Storage
FAQ
California roll macaroni salad

Ingredients

Classic California sushi roll ingredients combine with macaroni for an fun salad.

Elbow macaroni
Imitation crab/surimi
Rice vinegar
Sugar
Cucumber
Kewpie or mayo
Salt and pepper
Lime
Nori

See recipe card for quantities.

Instructions

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Step 1: Boil macaroni according to package directions. Drain and add to a large bowl.

Step 2: Add rice vinegar and sugar to macaroni and gently stir to combine. Let cool, about 15 minutes.

Step 3: Once macaroni has cooled, stir in imitation crab, cucumber, mayo, salt, pepper, and lime juice. Cover and let sit in the fridge for at least 1 hour or up to 24 hours.

Step 4: To serve, give another stir and top with nori and furikake if using. Enjoy!

Variations

Furikake – Furikake adds umami flavor and texture to the dish so if you have some, sprinkle it on top!
Gluten free – Substitute the pasta for a certified gluten free pasta.
Spicy – Add some heat by adding chopped jalapeños.

Equipment

Large pot
Chefs knife

Storage

Store the California Roll Macaroni Salad in an airtight container in the fridge for 1-2 days. As always, follow the latest CDC guidelines for safe food storage.

It can be served cold straight from the fridge and does not need to be reheated. I do not recommend freezing, as the ingredients will become soft and mushy after thawing.

FAQ

Is Kewpie or mayo better?

Kewpie is a Japanese mayo made with egg yolks, unlike American style mayo which is made with whole eggs. The egg yolks add a richer color and texture. Kewpie is also made with a mix of red wine and rice wine vinegar, instead of white vinegar like American style mayo. I like to use Kewpie but regular mayo works fine.

What is I can’t find shredded nori?

No worries! I usually use shredded nori since it’s easier, but I couldn’t find it for these photos. Nori is a dried seaweed used in Japanese cooking.It often comes in sheets to use in sushi, but if you can find it shredded it’s easier. It’s marked as optional in this recipe, but does add nice crunch and color.

What is Furikake?

Furikake is a mixture of sesame seeds, seaweeds, herbs, fish flakes, and salt. It’s commonly used in Japanese cooking to add flavor and nutrients to rice dishes. Furikake is versatile and can also be sprinkled on eggs, pizza, dips, and avocado toast. It’s essential in this recipe as it adds umami flavor and texture to the dish so don’t skip it!

Do you have to use fake crab?

California rolls typically have imitation crab which is a faux crab made from surimi, a paste made from fish, usually pollock. While there is no actual crab in surimi, the imitation crab is molded into the desired shape to give a crab like look and texture. If you are feeling bougie, you could use real crab in this recipe.