California Roll Cucumber Salad

This California Roll Cucumber Salad captures all the iconic flavors of your favorite sushi roll in a refreshing, easy-to-make bowl. It is the perfect light lunch or side dish for anyone craving the combination of creamy avocado, savory crab, and crisp cucumber without the hassle of rolling sushi rice.

Why You Will Love This Recipe

• Quick 10-minute prep: This salad comes together in just minutes, making it perfect for busy weeknight dinners or last-minute lunch ideas.
• No cooking required: You will love that there is zero cooking involved—just chop, mix, and serve. It is perfect for hot summer days when you do not want to turn on the stove.
• Sushi flavors made easy: Get all the tasty flavors of a California roll without the fussy rice-rolling process. It is a fun twist on both sushi and salad.
• Budget-friendly ingredients: Using simple ingredients from any grocery store, this recipe gives you that sushi bar taste without the sushi bar price tag.

Ingredients

• 1 large English cucumber (sliced into 1/8-inch thick rounds)
• 4 imitation crab sticks (chopped into 1/2-inch bite-sized pieces)
• 1/2 avocado (cubed into 1/2-inch pieces)
• 2 tbsp cream cheese (softened at room temperature)
• 2 tbsp mayonnaise (such as Hellmann’s or Kewpie)
• 1 1/2 tbsp soy sauce
• 2 tsp toasted sesame seeds

Step-by-Step Instructions

1. Slice the Cucumber: Using a mandolin or a sharp knife, carefully slice the cucumber into 1/8-inch thick slices. This ensures a consistent texture and size, perfect for mixing evenly with the other ingredients.
2. Combine Ingredients: Place the sliced cucumber into a large deli container, glass jar, or mixing bowl. Add in the diced imitation crab, cubed avocado, mayonnaise, softened cream cheese, soy sauce, and sesame seeds.
3. Mix the Salad: If using a container with a lid, cover it securely and shake vigorously until all the ingredients are well combined and evenly distributed. If using a bowl, toss gently to coat the cucumber and crab harmoniously with the creamy mixture.
4. Serve and Enjoy: Eat the mixed salad immediately for the freshest taste. You can serve it directly from the jar for convenience or in a bowl for a more formal presentation. Garnish with extra sesame seeds if desired.

Expert Tips / Pro Tips

The success of this California Roll Cucumber Salad heavily depends on how you prep your cucumber. Using a regular garden cucumber instead of an English cucumber can make your salad watery and bitter, so stick to English or Persian varieties. For the crunchiest results, salt your cucumber slices and let them drain in a colander for 15-20 minutes before assembling, then pat them dry with paper towels to remove excess moisture.

When it comes to the avocado, timing is everything. Cutting it too far in advance can lead to browning, so it is best to cube it just before serving. Also, avoid overdressing the salad; start with half the recommended amount of the mayo and cream cheese mixture, then add more as needed to suit your preference.

Variations & Substitutions

This fresh and fun salad can be adapted with several easy swaps:

• Cucumbers: If you cannot find English cucumbers, Persian cucumbers are a great alternative (use 3-4). If using regular garden cucumbers, be sure to peel them and scoop out the seeds first.
• Protein: Real crab meat is a luxury upgrade! You can also use cooked shrimp chopped into small pieces or flaked tuna.
• Mayonnaise: Regular mayo works well, but Kewpie mayonnaise adds a specific Japanese flair. To mimic Kewpie with regular mayo, add a tiny splash of rice vinegar and a pinch of sugar.
• Cream Cheese: Whipped cream cheese mixes more easily. For a lighter version, try Greek yogurt cream cheese or even plain Greek yogurt.
• Sesame Seeds: Black sesame seeds offer a beautiful contrast, or you can use crushed peanuts or cashews for extra nutty crunch.

Serving Suggestions

This creamy cucumber salad makes a perfect light lunch on its own, but you can easily turn it into a complete meal. Try serving it alongside a bowl of miso soup and steamed edamame for a Japanese-inspired feast. For a heartier dinner, this salad pairs beautifully with grilled teriyaki chicken or glazed salmon. If you want to keep it low-carb, serve it over a bed of mixed greens with an extra drizzle of soy sauce and a touch of wasabi for a spicy kick.

Storage, Freezing & Reheating

Keep Fresh: This salad is best enjoyed immediately after assembly. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Note that the cucumber will release water over time, and the avocado may begin to brown.

Make Ahead Tips: To prep this in advance, chop the cucumber and crab sticks, and mix the dressing components separately. Store them in individual containers. When you are ready to serve, simply cut the avocado fresh and toss everything together.

Freezing: This recipe does not freeze well due to the high water content of the cucumbers and the creamy nature of the dressing.

Nutrition Information

California Roll Cucumber Salad

This California Roll Cucumber Salad captures all the iconic flavors of your favorite sushi roll in a refreshing, easy-to-make bowl. It is the perfect light lunch or side dish for anyone craving the combination of creamy avocado, savory crab, and crisp cucumber without the hassle of rolling sushi rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Course: Lunch, Side Dish

Cuisine: Fusion, Japanese-American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 1 large English cucumber sliced into 1/8-inch thick rounds
• 4 imitation crab sticks chopped into 1/2-inch bite-sized pieces
• 1/2 avocado cubed into 1/2-inch pieces
• 2 tbsp cream cheese softened at room temperature
• 2 tbsp mayonnaise such as Hellmann’s or Kewpie
• 1 1/2 tbsp soy sauce
• 2 tsp toasted sesame seeds

Equipment

• Mandolin or Sharp Knife
• Mixing Bowl or Jar

Method

 

1. Slice the Cucumber: Using a mandolin or a sharp knife, carefully slice the cucumber into 1/8-inch thick slices for consistent texture.
2. Combine Ingredients: Place the sliced cucumber into a large deli container, glass jar, or mixing bowl. Add in the diced imitation crab, cubed avocado, mayonnaise, softened cream cheese, soy sauce, and sesame seeds.
3. Mix the Salad: If using a container with a lid, cover it securely and shake vigorously. If using a bowl, toss gently to coat the cucumber and crab harmoniously with the creamy mixture.
4. Serve and Enjoy: Eat the mixed salad immediately for the freshest taste, garnishing with extra sesame seeds if desired.

Notes

Use English or Persian cucumbers to prevent the salad from becoming watery and bitter. Serve this dish immediately after mixing, as it does not freeze well and leftovers may become soggy.

FAQ