Easy California Roll Cucumber Salad is a refreshing and vibrant dish that brings the beloved flavors of your favorite sushi roll into a simple, no-cook salad, perfect for a light lunch, side dish, or appetizer. This recipe is a game-changer for sushi lovers who want a quick, delicious, and healthy option without the fuss of rolling.
Key Ingredients for Easy California Roll Cucumber Salad:
- 2 large cucumbers, thinly sliced into ribbons (use a vegetable peeler or mandoline)
- 1 cup cooked sushi rice, cooled
- 1/2 cup imitation crab meat, finely chopped or flaked
- 1/4 cup ripe avocado, diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon rice vinegar
- 1/2 teaspoon soy sauce (or tamari for gluten-free)
- 1/4 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds (for garnish)
- Optional garnish: nori (seaweed) strips, pickled ginger, sriracha
How to Make Easy California Roll Cucumber Salad:
This Easy California Roll Cucumber Salad is an incredibly simple and satisfying dish that you can whip up in minutes, offering a burst of fresh flavors and delightful textures. Its simplicity is key, making it perfect for busy weeknights or a light summer meal. The creamy dressing perfectly complements the crisp cucumbers and tender rice, creating a truly delightful experience. This recipe takes approximately 15-20 minutes of preparation time.
Step-by-Step Instructions:
- Prepare the Cucumbers: Wash your cucumbers thoroughly. Using a vegetable peeler or a mandoline slicer on its thinnest setting, create long, thin ribbons from the cucumbers. Discard the seedy core of each cucumber half if you prefer a firmer salad, or include it for extra moisture. Place the cucumber ribbons in a medium-sized mixing bowl.
- Combine Salad Base: To the bowl with the cucumber ribbons, gently add the cooled cooked sushi rice. It’s important that the rice is cooled to prevent it from becoming mushy when mixed with the other ingredients.
- Add Crab and Avocado: Gently fold in the finely chopped imitation crab meat and the diced ripe avocado. Be careful not to overmix at this stage to keep the avocado from mashing too much.
- Incorporate Red Onion: Add the finely diced red onion to the salad. The red onion adds a slight crunch and a pungent sweetness that balances the other flavors.
- Prepare the Dressing: In a small separate bowl, whisk together the Japanese mayonnaise, rice vinegar, soy sauce (or tamari), and toasted sesame oil. Whisk until the dressing is smooth and well combined.
- Dress the Salad: Pour the prepared dressing over the cucumber, rice, crab, avocado, and onion mixture.
- Toss Gently: Using two forks or spatulas, gently toss all the ingredients together until everything is evenly coated with the dressing. The goal is to combine without breaking down the avocado or overworking the rice.
- Garnish and Serve: Sprinkle the toasted sesame seeds over the salad. For an extra touch of authenticity and visual appeal, you can also garnish with thin strips of nori (seaweed), a small dollop of pickled ginger, or a drizzle of sriracha for a hint of spice.
- Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully.
Why You’ll Love This Easy California Roll Cucumber Salad:
You’ll adore this Easy California Roll Cucumber Salad for its incredibly refreshing taste and light, satisfying texture, offering a delightful crunch from the cucumbers and a creamy, savory dressing that perfectly mimics the flavors of a classic California roll. It’s a fantastic budget-friendly alternative to sushi takeout, allowing you to recreate those sought-after tastes at home without breaking the bank. The star of the show, besides the vibrant cucumbers, are the delightful additions of creamy avocado and savory imitation crab, all brought together by a delicately balanced dressing, making it a truly special dish.
This salad bypasses the traditional rice component of sushi rolls, making it a lighter and arguably healthier option, especially when foregoing the carbohydrates. It’s a fantastic way to enjoy familiar flavors in a novel and accessible format, perfect for lunches, picnics, or as a colorful side dish that’s sure to impress. So ditch the takeout menus and give this delightful Easy California Roll Cucumber Salad a try – your taste buds will thank you!
Storing and Reheating Tips:
This Easy California Roll Cucumber Salad is best enjoyed fresh, but leftovers can be stored for up to 1-2 days in an airtight container in the refrigerator. The cucumbers will retain some crispness, but the avocado may soften slightly. Due to the fresh ingredients and creamy dressing, this salad is not recommended for freezing, as the texture of the avocado and cucumbers can be significantly altered upon thawing.
If you have leftovers, it’s best to eat them chilled. You can give the salad a gentle stir before serving again, and if the dressing seems a little dry, you can add a tiny drizzle of extra Japanese mayonnaise or rice vinegar to refresh it. Avoid reheating this salad, as it’s meant to be served cold and refreshing.
Final Thoughts:
This Easy California Roll Cucumber Salad is a wonderfully simple and flavorful way to enjoy a taste of sushi without the complexities. Give this delightful and accessible recipe a try at home for a refreshing and satisfying meal.
Easy California Roll Cucumber Salad
Ingredients
Equipment
Method
- Wash your cucumbers thoroughly. Using a vegetable peeler or a mandoline slicer on its thinnest setting, create long, thin ribbons from the cucumbers. Discard the seedy core of each cucumber half if you prefer a firmer salad, or include it for extra moisture. Place the cucumber ribbons in a medium-sized mixing bowl.2 large cucumbers
- To the bowl with the cucumber ribbons, gently add the cooled cooked sushi rice. It’s important that the rice is cooled to prevent it from becoming mushy when mixed with the other ingredients.1 cup cooked sushi rice
- Gently fold in the finely chopped imitation crab meat and the diced ripe avocado. Be careful not to overmix at this stage to keep the avocado from mashing too much.1/2 cup imitation crab meat, 1/4 cup ripe avocado
- Add the finely diced red onion to the salad. The red onion adds a slight crunch and a pungent sweetness that balances the other flavors.2 tablespoons red onion
- In a small separate bowl, whisk together the Japanese mayonnaise, rice vinegar, soy sauce (or tamari), and toasted sesame oil. Whisk until the dressing is smooth and well combined.2 tablespoons Japanese mayonnaise, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/4 teaspoon toasted sesame oil
- Pour the prepared dressing over the cucumber, rice, crab, avocado, and onion mixture.2 tablespoons Japanese mayonnaise, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/4 teaspoon toasted sesame oil, 2 large cucumbers, 1 cup cooked sushi rice, 1/2 cup imitation crab meat, 1/4 cup ripe avocado, 2 tablespoons red onion
- Using two forks or spatulas, gently toss all the ingredients together until everything is evenly coated with the dressing. The goal is to combine without breaking down the avocado or overworking the rice.
- Sprinkle the toasted sesame seeds over the salad. For an extra touch of authenticity and visual appeal, you can also garnish with thin strips of nori (seaweed), a small dollop of pickled ginger, or a drizzle of sriracha for a hint of spice.1 tablespoon toasted sesame seeds, nori (seaweed) strips, pickled ginger, sriracha
- For the best flavor, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully.