Easy California Roll Cucumber Salad

Easy California Roll Cucumber Salad is a fresh, crunchy, and flavor-packed dish inspired by the beloved sushi roll. It combines crisp cucumbers, creamy avocado, imitation crab, and a tangy-sweet dressing for a light yet satisfying salad that’s perfect for a quick lunch or refreshing side dish.

Why You’ll Love This Recipe

I love this salad because it captures all the flavors of a California roll without the need for rolling or any special tools. It’s simple to toss together, naturally gluten-free, and full of texture—from the crunch of cucumbers to the creaminess of avocado and the umami hit from the crab and dressing. It’s fast, fun, and always a hit when I want something cool and light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English cucumbers (thinly sliced or cut into half-moons)

• Imitation crab meat (shredded or chopped)

• Avocado (diced)

• Cooked rice (optional for a heartier version)

• Rice vinegar

• Soy sauce

• Sesame oil

• Sugar

• Mayonnaise (preferably Japanese-style like Kewpie)

• Toasted sesame seeds

• Green onions (sliced)

• Optional: sriracha for heat, nori strips for garnish

Directions

1. I start by slicing the cucumbers thinly and dicing the avocado.

2. I shred or chop the imitation crab and place it in a large bowl with the cucumbers and avocado.

3. In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, sugar, and mayonnaise to make the dressing.

4. I pour the dressing over the salad ingredients and gently toss everything until well-coated.

5. I top it with sesame seeds, green onions, and nori strips for a sushi-inspired finish.

6. If I want a bit of spice, I drizzle on a little sriracha.

Servings and timing

This recipe makes 4 servings. It takes just 10–15 minutes to prep, and there’s no cooking required unless I’m adding rice. It’s ready to serve right away, though I sometimes chill it for 10 minutes for extra freshness.

Variations

I sometimes add cooked rice to turn this into a sushi bowl or use real crab meat when I want to elevate it. For extra crunch, I throw in some shredded carrots or sliced radishes. If I want more protein, I toss in some cooked shrimp or edamame.

Storage/Reheating

I store any leftovers in the fridge in an airtight container for up to 1 day. The avocado may brown slightly, but it’s still good. I don’t recommend freezing or reheating this salad, as it’s best served fresh and chilled.

FAQs

Can I use real crab meat?

Yes, I’ve used lump crab meat for a more authentic flavor. It’s delicious but can be more delicate, so I fold it in gently.

What kind of cucumbers should I use?

I prefer English cucumbers or Persian cucumbers because they have thinner skin and fewer seeds, making the salad extra crisp and refreshing.

Can I make this salad ahead of time?

I usually prepare it up to a few hours in advance, but I add the avocado just before serving to keep it from browning.

Is this salad low-carb?

Yes, as long as I skip the rice, it’s a great low-carb option that’s still filling and full of flavor.

What can I use instead of mayonnaise?

I’ve made it with Greek yogurt or just extra sesame oil and soy sauce for a lighter, tangier version.

Conclusion

Easy California Roll Cucumber Salad is one of my favorite ways to enjoy sushi flavors at home—no rolling required. It’s cool, crisp, and bursting with flavor in every bite. Whether I serve it as a side or a quick main dish, this salad always brings a fresh, fun twist to my table.

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