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California Roll Cucumber Salad

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.
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Prep Time 10 minutes
Total Time 10 minutes
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.