California Roll Cucumber Salad Recipe

Introduction

This California Roll Cucumber Salad is a refreshing and light dish inspired by the classic sushi roll. Combining crisp cucumbers, creamy avocado, and savory imitation crab with a tangy dressing, it’s perfect for a quick lunch or a tasty side.

Ingredients

• 2 large cucumbers, thinly sliced
• 1 cup imitation crab meat, shredded
• 1 avocado, diced
• 1/4 cup mayonnaise (preferably Japanese Kewpie mayo)
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 2 green onions, finely chopped
• 1 teaspoon sriracha (optional, for a spicy kick)
• 1 sheet nori, thinly sliced into strips (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Thinly slice the cucumbers and place them in a colander. Lightly salt them and let sit for 10 minutes to draw out excess moisture. Then, gently pat dry with paper towels.
2. Step 2: In a medium bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, and sriracha (if using) until smooth.
3. Step 3: Add the shredded imitation crab meat and diced avocado into the bowl and gently toss to coat with the dressing.
4. Step 4: Add the cucumbers and chopped green onions to the bowl, stirring gently to combine without mashing the avocado.
5. Step 5: Sprinkle toasted sesame seeds and nori strips on top. Adjust salt and pepper as needed.
6. Step 6: Chill the salad in the fridge for 15-20 minutes before serving for the best flavor.

Tips & Variations

• Use Japanese Kewpie mayo for a richer, authentic flavor, but regular mayonnaise works well too.
• For extra crunch, add thinly sliced radishes or shredded carrots.
• Skip the sriracha if you prefer a milder taste or add more for extra heat.
• Substitute imitation crab with cooked shrimp or real crab meat for a fresher seafood option.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumber may release some water over time, so give the salad a gentle toss before serving. This salad is best enjoyed cold and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh cooked crab or shrimp can be used as a substitute. Just shred it finely and toss gently with the dressing to keep the delicate texture.

How do I keep the avocado from browning?

Using ripe avocado and mixing it immediately with the dressing helps slow browning. Chilling the salad also keeps it fresher longer, but it’s best enjoyed the same day.

California Roll Cucumber Salad Recipe

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This California Roll Cucumber Salad is a refreshing and light dish inspired by the flavors of a traditional California sushi roll. Combining thinly sliced cucumbers, shredded imitation crab meat, creamy avocado, and a tangy sesame-soy dressing, it’s an easy-to-make, no-cook salad perfect as a side dish or light lunch. The salad is garnished with toasted sesame seeds and nori strips for an authentic touch and a satisfying crunch.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large cucumbers, thinly sliced
• 1 cup imitation crab meat, shredded
• 1 avocado, diced
• 2 green onions, finely chopped
• 1 sheet nori, thinly sliced into strips (optional)

Dressing

• 1/4 cup mayonnaise (preferably Japanese Kewpie mayo)
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional, for a spicy kick)

Garnish and Seasoning

• 1 tablespoon toasted sesame seeds
• Salt and pepper to taste

Instructions

1. Prepare the cucumbers: Thinly slice the cucumbers and place them in a colander. Lightly salt them and let sit for 10 minutes to draw out excess moisture. Then, gently pat dry with paper towels.
2. Make the dressing: In a medium bowl, mix the mayonnaise, soy sauce, rice vinegar, sesame oil, and sriracha (if using) until smooth and well combined.
3. Combine crab and avocado: Add the shredded imitation crab meat and diced avocado into the bowl with the dressing and gently toss to coat evenly without mashing the avocado.
4. Add cucumbers and green onions: Add the prepared cucumbers and chopped green onions to the bowl, stirring gently to combine all ingredients carefully.
5. Garnish and season: Sprinkle toasted sesame seeds and nori strips on top of the salad. Adjust salt and pepper as needed to taste.
6. Chill and serve: Refrigerate the salad for 15-20 minutes before serving to allow the flavors to meld and achieve the best taste and texture.

Notes

• Using Japanese Kewpie mayonnaise enhances the authentic flavor profile of the dressing but regular mayonnaise works fine as a substitute.
• For a spicier kick, don’t hesitate to add sriracha to your taste preference or omit it for a milder salad.
• Make sure to drain the cucumbers well to avoid excess water making the salad soggy.
• Serve chilled for the best refreshing experience.
• This salad is best eaten within one day of preparation to maintain freshness.

Keywords: California roll salad, cucumber salad, imitation crab salad, avocado salad, Japanese salad, no cook salad, light lunch, seafood salad