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Easy California Roll Cucumber Salad

Easy California Roll Cucumber Salad

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.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 15 minutes
Total Time 15 minutes
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • nori (seaweed) strips Optional garnish
  • pickled ginger Optional garnish
  • sriracha Optional garnish

Equipment

  • Vegetable peeler
  • Mandoline Slicer
  • Mixing bowl
  • Small Bowl
  • Whisk
  • Forks or spatulas

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.
  8. 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
  9. 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.

Notes

Best enjoyed fresh, but leftovers can be stored for up to 1-2 days in the refrigerator. Not recommended for freezing.
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