California Roll Cucumber Salad

This California Roll Cucumber Salad is a refreshing and deconstructed take on the classic sushi favorite, perfect for those craving those iconic flavors without the effort of rolling rice. It combines crunchy English cucumbers, savory imitation crab, and creamy avocado with a rich, seasoned dressing for a light yet satisfying meal that comes together in minutes.

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 (preferred for fewer seeds and thinner skin)
• 4 imitation crab sticks (chopped into 1/2-inch bite-sized pieces)
• 1/2 avocado (cubed into 1/2-inch pieces)
• 2 tablespoons cream cheese (softened at room temperature)
• 2 tablespoons mayonnaise (Hellmann’s or Kewpie preferred)
• 1 1/2 tablespoons soy sauce
• 2 teaspoons toasted sesame seeds (for crunch and garnish)

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 or glass jar. Add in the diced crab, diced avocado, mayo, cream cheese, soy sauce, and sesame seeds.
3. Mix the Salad: Cover the container or jar with a lid securely. Shake vigorously until all the ingredients are well combined and evenly distributed. The motion should coat the cucumber and other ingredients harmoniously with the creamy mixtures and soy sauce.
4. Serve and Enjoy: Eat the mixed salad immediately for the freshest taste. You can either eat it directly from the jar for convenience or serve it in a bowl for a more formal presentation. For an extra touch, sprinkle additional sesame seeds on top to garnish.

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 cucumbers and remove the seeds if they are particularly large.

For the crunchiest results, salt your cucumber slices and let them drain in a colander for 15-20 minutes before assembling the salad, then pat them dry with paper towels to remove excess moisture. This prevents the dressing from becoming diluted.

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. If you must prep ahead, toss the avocado gently with a bit of lemon or lime juice to maintain its vibrant green color.

A common mistake is overdressing the salad. Start with half the recommended amount of mayo and cream cheese mixture, then add more as needed. You can always add more dressing, but you cannot take it away once it is mixed in!

Variations & Substitutions

• English cucumber: Regular cucumbers work fine—just peel them and remove the seeds if they are too watery. Persian cucumbers are another good option; you will need about 3-4 to match one English cucumber.
• Imitation crab: Real crab meat is a great upgrade! You can also use cooked shrimp, chopped into small pieces, or even flaked tuna if you are in a pinch.
• Kewpie mayonnaise: Regular mayo works too, but try adding a tiny splash of rice vinegar and a pinch of sugar to mimic the unique taste of Japanese mayonnaise.
• Whipped cream cheese: Regular cream cheese softened at room temperature works just as well. For a lighter version, try Greek yogurt cream cheese or even plain Greek yogurt.
• Sesame seeds: Black sesame seeds are a nice alternative for visual contrast. If you are out of sesame seeds completely, try crushed peanuts or cashews for that nutty crunch.

Serving Suggestions

This fresh and creamy cucumber salad makes a perfect light lunch, but you can easily turn it into a complete meal. Try serving it alongside a bowl of miso soup and some steamed edamame for a Japanese-inspired lunch. For dinner, this salad pairs beautifully with grilled teriyaki chicken or salmon. If you want to make it more filling, serve it over a small bowl of seasoned steamed rice or a bed of mixed greens with a drizzle of extra soy sauce and a touch of wasabi for a spicy kick.

Storage, Freezing & Reheating

Keep Fresh: This cucumber salad is best enjoyed right after it is made. If you need to save some for later, keep it in an airtight container in the fridge. The cucumber will continue to release water, so it is best eaten within 24 hours to maintain its crisp texture and prevent the avocado from browning.

Make Ahead Tips: If you want to prep this salad in advance, chop the cucumber and crab sticks, and mix the dressing separately. Store these components in separate containers in the fridge. When you are ready to eat, cut the avocado fresh and combine everything together.

Freezing: Freezing is not recommended for this recipe, as the cucumbers and avocado will lose their texture and become mushy upon thawing.

Nutrition Information

California Roll Cucumber Salad

This California Roll Cucumber Salad is a refreshing and deconstructed take on the classic sushi favorite, perfect for those craving those iconic flavors without the effort of rolling rice. It combines crunchy English cucumbers, savory imitation crab, and creamy avocado with a rich, seasoned dressing for a light yet satisfying meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Salad

Cuisine: Japanese-Inspired

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 1 large English cucumber preferred for fewer seeds and thinner skin
• 4 imitation crab sticks chopped into 1/2-inch bite-sized pieces
• 1/2 avocado cubed into 1/2-inch pieces
• 2 tablespoons cream cheese softened at room temperature
• 2 tablespoons mayonnaise Hellmann’s or Kewpie preferred
• 1 1/2 tablespoons soy sauce
• 2 teaspoons toasted sesame seeds for crunch and garnish

Equipment

• Mandolin or Sharp Knife
• Large deli container or glass jar

Method

 

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.
   1 large English cucumber
2. Combine Ingredients: Place the sliced cucumber into a large deli container or glass jar. Add in the diced crab, diced avocado, mayo, cream cheese, soy sauce, and sesame seeds.
   1 large English cucumber, 4 imitation crab sticks, 1/2 avocado, 2 tablespoons cream cheese, 2 tablespoons mayonnaise, 1 1/2 tablespoons soy sauce, 2 teaspoons toasted sesame seeds
3. Mix the Salad: Cover the container or jar with a lid securely. Shake vigorously until all the ingredients are well combined and evenly distributed. The motion should coat the cucumber and other ingredients harmoniously with the creamy mixtures and soy sauce.
4. Serve and Enjoy: Eat the mixed salad immediately for the freshest taste. You can either eat it directly from the jar for convenience or serve it in a bowl for a more formal presentation. For an extra touch, sprinkle additional sesame seeds on top to garnish.
   2 teaspoons toasted sesame seeds

Notes

Use English or Persian cucumbers to prevent the salad from becoming watery and bitter. For the best texture, serve immediately after mixing to keep the cucumber crisp and prevent the avocado from browning.

FAQ