Description
This Easy California Roll Cucumber Salad is a refreshing, light dish inspired by the flavors of a classic California roll. Featuring crisp cucumber, sweet imitation crab, creamy avocado, and a tangy mayo-based dressing, it’s perfect as a quick lunch or a side for sushi night. The optional sushi rice adds a nice texture contrast, while toasted sesame seeds and nori garnishes provide authentic Japanese flair.
Ingredients
Scale
Main Ingredients
- 2 cups cucumber, thinly sliced
- 1 cup imitation crab meat, shredded or chopped
- 1/2 avocado, diced
- 1/4 cup cooked sushi rice (optional, for texture)
Dressing
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon sriracha (optional)
Garnish
- 1 tablespoon toasted sesame seeds
- 1 green onion, sliced
- Nori strips or crushed roasted seaweed (for garnish)
Instructions
- Prepare the salad base: In a large mixing bowl, combine the thinly sliced cucumber, shredded or chopped imitation crab meat, diced avocado, and the cooked sushi rice if using. Mix gently to distribute ingredients evenly.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, soy sauce (or tamari), rice vinegar, sesame oil, and sriracha until the mixture is smooth and well combined.
- Toss salad with dressing: Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together to coat the cucumber, crab, avocado, and rice evenly without mashing the avocado.
- Add garnishes: Sprinkle the toasted sesame seeds and sliced green onion on top of the dressed salad. Just before serving, garnish with nori strips or crushed roasted seaweed to add a sea-inspired crunch and flavor.
- Serve: This salad can be served chilled or at room temperature, making it versatile and convenient. Enjoy immediately for the best freshness.
Notes
- For a low-carb version, omit the sushi rice to reduce carbohydrates.
- You can use real crab meat instead of imitation crab for a more authentic flavor.
- Adjust the amount of soy sauce and sriracha based on your preferred taste and spice tolerance.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
