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California Roll Cucumber Salad

California Roll Cucumber Salad

iamwinfred
This California Roll Cucumber Salad takes every flavor you love about a classic sushi roll and turns it into a fast, no rice required bowl you can throw together in one container. Crisp cucumber, sweet imitation crab, creamy avocado, and a salty soy sauce dressing come together in under fifteen minutes with almost zero cleanup.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Japanese
Servings 4 servings
Calories 220 kcal

Equipment

  • Mandoline slicer for thin, even cucumber slices
  • Sharp chef's knife
  • Cutting board
  • Large Mixing Bowl or Lidded Glass Storage Container
  • Measuring spoons

Ingredients
  

  • 1 large English cucumber thinly sliced
  • 8 ounces imitation crab meat kani, chopped or shredded
  • 1 ripe avocado diced
  • 3 tablespoons Kewpie mayonnaise
  • 2 tablespoons whipped cream cheese softened
  • 1 tablespoon soy sauce plus more to taste
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • 2 green onions thinly sliced
  • furikake seasoning optional, for garnish

Instructions
 

  • Slice the cucumber: Wash and pat dry the English cucumber. Using a mandoline slicer or a sharp knife, slice into thin rounds, about one-eighth of an inch thick. Set aside in a large mixing bowl or your storage container.
  • Prepare the crab and avocado: Chop or shred the imitation crab meat into bite-sized pieces. Dice the avocado into small cubes. Add both to the bowl with the sliced cucumber.
  • Make the dressing: In a small bowl, whisk together the Kewpie mayonnaise, whipped cream cheese, soy sauce, rice vinegar, and toasted sesame oil until smooth and no cream cheese lumps remain. Taste and adjust the soy sauce if you prefer a saltier flavor.
  • Combine everything: Pour the dressing over the cucumber, crab, and avocado mixture. Add the sliced green onions. If using a lidded container, cover and shake gently until everything is evenly coated. If using a bowl, gently toss with a spoon or spatula.
  • Garnish and serve: Sprinkle sesame seeds evenly over the top. Add a pinch of furikake seasoning if using. Serve immediately for the best texture and crunch.

Notes

  • Slice the cucumber as thin as possible for the best texture. Use English or Persian cucumbers since they have thinner skin and fewer seeds.
  • Add the avocado gently at the end if you want larger, intact pieces instead of a mashed texture.
  • Taste the dressing before adding it, since soy sauce brands vary in saltiness.
  • Serve right away for maximum crunch, since cucumbers release water over time.
  • For a spicy version, stir in a spoonful of sriracha or chili crisp to the dressing.
  • Swap imitation crab for lump crab meat for a more indulgent take.
  • For a vegetarian version, replace the crab with shredded extra firm tofu.
  • Add crispy fried rice or wonton strips just before serving for extra crunch.
  • Store leftovers in an airtight container in the refrigerator and eat within 1 to 2 days for the best texture and flavor.
  • The avocado may brown slightly after a day, which is normal. Cucumbers will release more liquid the longer they sit, so drain any excess before serving leftovers.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 8gProtein: 10gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 480mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 6mg
Keyword california roll salad, cucumber crab salad, no rice sushi, sushi salad bowl
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