Name: California Roll Cucumber Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large English cucumbers, thinly sliced; 1 cup cooked imitation crab sticks, shredded; 1 ripe avocado, diced; ½ cup cooked short-grain sushi rice, cooled; 2 tablespoons Japanese mayonnaise (Kewpie preferred); 1 tablespoon rice vinegar; 1 tablespoon low sodium soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon granulated sugar; 1 tablespoon sesame seeds (black or white); ¼ cup thinly sliced green onions; 1 sheet roasted nori, cut into thin strips or crumbled; ½ teaspoon kosher salt (for salting cucumbers); Optional: 1 teaspoon sriracha or wasabi paste for heat

Hey y'all! If you love the fresh flavors of sushi but want something quick, easy, and absolutely packed with crunch, you're going to adore this California Roll Cucumber Salad. It’s a fabulous mash-up—think all the components of a beloved California roll, tossed together in a tangy, creamy salad that's perfect for lunch, potlucks, summer picnics, or just a sushi fix at home without the hassle. Grab your chopsticks or a fork, and let's get cooking!

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Why You'll Love This

Fresh, crisp, and refreshing with every bite—no rolling required!
Easy to throw together in under 20 minutes.
All the best flavors and textures of a California roll in salad form.
Customizable for different diets and easily made ahead for meal prep.
Light, healthy, and perfect for sushi lovers or Cucumber Salad fans alike!

Ingredients

2 large English cucumbers, thinly sliced
1 cup cooked imitation crab sticks, shredded
1 ripe avocado, diced
½ cup cooked short-grain sushi rice, cooled
2 tablespoons Japanese mayonnaise (Kewpie preferred)
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 tablespoon sesame seeds (black or white)
¼ cup thinly sliced green onions
1 sheet roasted nori, cut into thin strips or crumbled
½ teaspoon kosher salt (for salting cucumbers)
Optional: 1 teaspoon sriracha or wasabi paste for heat

Step-by-Step Directions

1. Prep the Cucumbers

In a medium bowl, toss the cucumber slices with ½ teaspoon kosher salt and let them sit for 10 minutes to draw out excess water. Drain and gently squeeze out extra moisture with a clean kitchen towel or paper towel. (Prep time: 10 minutes)

2. Make the Dressing

In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, soy sauce, sesame oil, granulated sugar, and (if using) sriracha or wasabi paste until smooth and creamy.

3. Assemble the Salad

In a large salad bowl, combine the drained cucumbers, shredded imitation crab, diced avocado, cooled sushi rice, green onions, and dressing. Toss gently until everything is evenly coated.

4. Garnish and Serve

Top the salad with sesame seeds and roasted nori strips or crumbles. Serve immediately for the best texture and flavor. (Total time: 20 minutes)

Notes

If prepping ahead, add the avocado and nori just before serving to keep them fresh.
For extra protein, toss in cooked shrimp or tofu cubes.
Sushi rice can be made up to two days in advance and stored in the fridge.

Variations

Spicy Tuna Version: Substitute crab with seared, diced tuna and add extra sriracha to the dressing.
Vegetarian: Use chopped hearts of palm or extra avocado in place of crab.
Low-Carb: Skip the sushi rice or use riced cauliflower for a keto-friendly twist.

Required Equipment

Medium and large bowls
Sharp knife and cutting board
Kitchen towel or paper towels
Whisk
Measuring spoons and cups

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 24 hours. The salad is best enjoyed fresh, as the cucumbers and avocado can wilt and brown after a day.

Suggested Pairings & Serving Recommendations

Serve as a light lunch, sushi side, or picnic salad.
Pairs beautifully with miso soup, edamame, or crispy seaweed snacks.
If making for a crowd, double the recipe and serve garnished with extra sesame seeds and nori on top.

Pro Tips for the Best California Roll Cucumber Salad

Always salt and drain cucumbers for that crisp, non-soggy texture.
Use ripe but firm avocado to prevent mushiness in the salad.
Cut nori with dry scissors for clean strips that won’t stick together.

FAQ

Can I use real crab instead of imitation crab?
Yes, cooked lump crab meat tastes fantastic in this salad! Just shred or chop it before adding.
How can I make this salad vegan?
Replace the imitation crab with extra avocado or marinated tofu, and use vegan mayo in the dressing.
Can I make the salad ahead of time?
The dressing and cucumbers can be prepped in advance, but for best flavor and texture, assemble the salad just before serving.