In place of sushi rice, we’re utilizing rice noodles to create a bowl version of America’s favorite sushi roll. This cool, tasty appetizer takes neither talent nor experience, unlike true California rolls. In addition, we can utilize the same technique to transform any of our other preferred sushi rolls into a rice noodle bowl.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) package cavatappi pasta
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon dried dill weed
- 1 tablespoon white wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 1 lemon, zested
- ½ cup finely chopped celery
- 6 ounces cooked and chilled salmon, flaked into bite-sized chunks
Instructions
- Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
- Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
- Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 506 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I added 3/4 cup of celery for extra crunch, and half the sugar.
This is a great recipe! I added some (1/2 teaspoon) granulated garlic and a pinch of paprika and cayenne. A marvelous blend of flavors. Makes me wish there were leftovers.