Description
This California Roll Cucumber Salad delivers all the sushi roll flavors—crunchy cucumber, creamy avocado, and savory imitation crab—tossed in a light sesame soy dressing. Quick to prep, low-carb, and totally addictive.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 ripe avocado, diced
- 1 cup imitation crab, shredded or chopped
- 2 tablespoons chopped green onion
- 1 tablespoon toasted sesame seeds
- Optional: 1/2 sheet nori (seaweed), crumbled
Dressing:
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Optional: 1 tablespoon sriracha mayo or Japanese mayo
Instructions
- Prepare Cucumbers: Thinly slice cucumbers. Optional: salt lightly, rest 10 minutes, then pat dry for extra crunch.
- Make Dressing: Whisk soy sauce, rice vinegar, sesame oil, sugar, and optional mayo until smooth.
- Combine Salad: In a large bowl, gently mix cucumbers, imitation crab, avocado, and green onions. Add crumbled nori if using.
- Add Dressing: Pour dressing over salad and toss gently to coat without mashing avocado.
- Garnish & Serve: Top with toasted sesame seeds and extra green onions. Chill briefly or serve immediately.
Notes
- Use firm avocado: For the best texture that holds up in the salad.
- Keep it fresh: Add avocado just before serving if meal prepping.
- Don’t overdress: Start light and add more to taste.
- Storage: Best eaten within 1–2 days, stored in the fridge.
- Make it spicy: Add sriracha, chili crisp, or wasabi for a kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: California Roll Cucumber Salad, Sushi Salad Recipe, No-Roll Sushi Bowl, Imitation Crab Salad, Cucumber Avocado Crab Salad