If you’re craving the fresh and vibrant flavors of sushi but want something lighter and quicker, the California Roll Cucumber Salad Recipe is a game changer. This salad perfectly captures the essence of the iconic California roll, bringing together crisp cucumber, creamy avocado, savory crab, and that irresistible tangy mayo and cream cheese blend all tossed in soy sauce with a sprinkle of toasted sesame seeds. It’s a refreshing, easy-to-make dish that feels indulgent and bright all at once — ideal for a quick lunch, snack, or side dish.
Ingredients You’ll Need
Every ingredient in this California Roll Cucumber Salad Recipe plays a crucial role, balancing freshness, creaminess, and umami-packed flavor. The simplicity is what makes this recipe so special, allowing each component to shine through beautifully.
- English cucumber: Crisp and refreshing, it adds that juicy crunch reminiscent of sushi rolls.
- Imitation crab sticks: Budget-friendly and flavorful, they provide the authentic seafood taste without the fuss.
- Avocado: Creamy and buttery, it perfectly contrasts the bright cucumber slices.
- Kewpie mayo: This Japanese-style mayo brings a subtle sweetness and richness essential for the dressing.
- Whipped cream cheese: Adds a luscious, velvety texture that pairs wonderfully with the mayo.
- Soy sauce: Delivers that quintessential salty, umami kick that seals the flavor profile.
- Toasted sesame seeds: A nutty crunch that rounds off the salad with a lovely aroma and texture.
How to Make California Roll Cucumber Salad Recipe
Step 1: Slice the Cucumber Thinly
The key to this salad’s delightful crunch is slicing the cucumber paper-thin. Using a mandolin slicer or a very sharp knife, cut your English cucumber into 1/8 inch thick slices. This thin cut ensures every bite is crisp and refreshing without being watery or overwhelming.
Step 2: Combine All Ingredients
Next, toss together the sliced cucumber, diced imitation crab, and avocado in a large deli container or a roomy glass jar. Add in the Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds. Secure the lid tightly, then shake vigorously until all ingredients are thoroughly combined and evenly coated. This step not only blends the flavors but also gives the salad a creamy, delicious dressing that clings to every piece.
Step 3: Enjoy Immediately
For the freshest and most vibrant flavor, dig into your California Roll Cucumber Salad Recipe straight away. You can eat it right from the jar for easy snacking or serve it in a bowl. Don’t forget to sprinkle some extra toasted sesame seeds on top for that final touch of nuttiness and lovely presentation.
How to Serve California Roll Cucumber Salad Recipe
Garnishes
To elevate this salad visually and taste-wise, sprinkle additional toasted sesame seeds or even some thinly sliced green onions on top. A small drizzle of Sriracha or a few flakes of nori seaweed can also kick up the flavor and add a beautiful contrast.
Side Dishes
This salad is fantastic on its own but also pairs perfectly with light Asian-inspired dishes like steamed edamame, miso soup, or even a serving of delicate sashimi. It’s a wonderful palate cleanser alongside grilled chicken or teriyaki dishes too.
Creative Ways to Present
If you want to impress guests, serve this California Roll Cucumber Salad Recipe in individual bamboo bowls or small sushi boats. You could also hollow out cucumbers and fill them with the salad for a fun, bite-sized presentation that’s perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover California Roll Cucumber Salad Recipe in an airtight container for up to one day. Keep in mind cucumber slices tend to release water over time, so the salad is best enjoyed fresh or within the same day for optimum crunchiness.
Freezing
This salad is not suitable for freezing due to the high water content in cucumbers and avocado, which can become mushy upon thawing. It’s best to prepare only the amount you plan to eat right away.
Reheating
Reheating is not recommended for this dish since it’s meant to be served cold and crisp. If you want to enjoy it later, serve it chilled straight from the fridge instead.
FAQs
Can I use real crab instead of imitation crab sticks?
Absolutely! Fresh or cooked real crab meat can be used, and it will add an even richer seafood flavor, making the salad taste more authentic and luxurious.
Is there a substitute for Kewpie mayo?
If you can’t find Kewpie mayo, a good quality Japanese-style or regular mayo mixed with a little rice vinegar can work as a substitute, mimicking that tangy and creamy texture.
Can I make this salad vegan?
Yes! Simply replace the imitation crab with marinated hearts of palm or jackfruit, and swap out the mayo and cream cheese for vegan versions to keep that creamy, satisfying texture.
How long does this salad last in the fridge?
For the freshest taste and texture, enjoy it within 24 hours. After this, the cucumber may become soggy and the avocado start to brown.
What can I use instead of whipped cream cheese?
If you don’t have whipped cream cheese, regular cream cheese softened to room temperature can be used. You might want to blend it a bit to get that light, fluffy texture.
Final Thoughts
I truly hope you give this California Roll Cucumber Salad Recipe a try because it’s such a delightful way to enjoy sushi flavors in a fresh, no-fuss salad form. It’s quick, fun, and absolutely bursting with amazing textures and tastes that’ll make you want to keep making it again. Trust me, once you try this, it’ll become a go-to recipe for those moments when you want a healthy, tasty treat without all the prep of rolling sushi.
Print
California Roll Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 to 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
This California Roll Cucumber Salad offers a fresh, flavorful twist on the classic sushi roll in a light and refreshing salad form. Combining crisp cucumber slices with imitation crab, creamy avocado, and a tangy dressing of Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds, this salad is quick to prepare and perfect for a light lunch or side dish.
Ingredients
Salad Ingredients
- 1 large English cucumber
- 4 imitation crab sticks, diced
- 1/2 avocado, diced
Dressing & Toppings
- 2 tablespoons Kewpie mayo
- 2 tablespoons whipped cream cheese
- 1 1/2 tablespoons soy sauce
- 2 teaspoons toasted sesame seeds
Instructions
- Slice Cucumber: Using a mandolin or a very sharp knife, carefully slice the large English cucumber into even 1/8 inch thick slices to ensure a crisp and uniform salad base.
- Combine Ingredients: In a large deli container or glass jar, add the sliced cucumber, diced imitation crab sticks, diced avocado, Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds. Cover securely and shake vigorously until all ingredients are well combined and coated with the dressing.
- Serve: The salad can be enjoyed immediately. Eat directly from the jar for convenience or transfer the mixture into a serving bowl. Garnish with additional toasted sesame seeds if desired for an extra nutty flavor and appealing presentation.
Notes
- Using Kewpie mayo adds a characteristic umami flavor different from regular mayonnaise, but regular mayo can be substituted if unavailable.
- To keep the avocado from browning, add it just before serving or toss with a little lemon juice.
- This salad is best served fresh to maintain the crisp texture of the cucumber.
- Feel free to add a pinch of wasabi or pickled ginger for an extra sushi-inspired kick.
- For a gluten-free version, use tamari sauce instead of regular soy sauce.
