Easy California Roll Cucumber Salad

Why You’ll Love This Recipe

This Easy California Roll Cucumber Salad is a fresh, healthy twist on a beloved sushi roll. Combining crunchy cucumber, creamy avocado, savory imitation crab, and a tangy dressing, it’s a perfect quick dish for light lunches, dinners, or as a side at gatherings. The best part? You get all the flavors of a California roll without the hassle of rolling sushi!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 large English cucumber

• 4 imitation crab sticks, diced

• ½ avocado, diced

• 2 tablespoons Kewpie mayo

• 2 tablespoons whipped cream cheese

• 1 ½ tablespoons soy sauce

• 2 teaspoons toasted sesame seeds

Directions

1. Slice the cucumber into thin rounds (⅛ inch thick). A mandolin or sharp knife works well.

2. Dice the avocado and chop imitation crab into bite-sized pieces.

3. In a jar, mix together Kewpie mayo, whipped cream cheese, soy sauce, and sesame seeds until smooth.

4. Add cucumber, avocado, and crab to the jar and shake well to coat.

5. Serve immediately or chill for a more refreshing bite. Garnish with extra sesame seeds if desired.

Servings and Timing

• Serves: 2-3 people

• Prep time: 10 minutes

Variations

• Use real crab for an authentic taste.

• Make it vegan by swapping imitation crab for plant-based options and using vegan mayo and cream cheese.

• Add a spicy kick with sriracha or chili flakes.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 2 days.

• It’s best enjoyed fresh, but you can let it sit out briefly to take the chill off.

FAQs

1. Can I use real crab instead of imitation crab?

Yes! You can swap in real crab for a more authentic flavor.

2. How can I make this salad vegan?

Use a plant-based crab alternative and vegan mayo and cream cheese.

3. Can I make this salad ahead of time?

You can prepare everything except the avocado ahead of time and add the avocado right before serving.

4. What can I substitute for Kewpie mayo?

Regular mayo works, but adding a touch of rice vinegar and sugar will bring it closer to Kewpie mayo’s unique flavor.

5. Can I make the dressing without cream cheese?

Yes, you can leave out the cream cheese for a lighter dressing.

6. Can I add other vegetables to the salad?

Feel free to add veggies like shredded carrots or radishes for extra crunch.

7. How do I avoid the cucumber becoming soggy?

Use an English cucumber, which has fewer seeds and less water. You can also remove the seeds of regular cucumbers.

8. Can I use regular mayonnaise instead of Kewpie mayo?

Yes, though the flavor will be slightly different, Kewpie mayo adds a creamy richness that regular mayo lacks.

9. How long does this salad stay fresh?

For optimal texture, enjoy within 1-2 days. The avocado can brown, so try to consume it quickly.

10. Is this salad gluten-free?

Yes, the ingredients used are naturally gluten-free, but double-check the soy sauce for any gluten additives.

Conclusion

This Easy California Roll Cucumber Salad brings the delicious flavors of sushi into a simple, no-cook dish that's quick to make and perfect for a refreshing meal. Whether for a light lunch or a flavorful side dish, it’s a versatile option everyone will love.

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Easy California Roll Cucumber Salad

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This Easy California Roll Cucumber Salad combines the fresh flavors of a sushi roll into a light and healthy dish. Featuring crunchy cucumber, creamy avocado, savory imitation crab, and a tangy dressing, it’s perfect for a quick lunch or as a refreshing side dish at any gathering. No sushi rolling required—just simple ingredients and minimal prep time!

• Author: Janet
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2-3 servings
• Category: Salad, Side Dish
• Method: No-Cook
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

1 large English cucumber

4 imitation crab sticks, diced

½ avocado, diced

2 tablespoons Kewpie mayo

2 tablespoons whipped cream cheese

1 ½ tablespoons soy sauce

2 teaspoons toasted sesame seeds

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Instructions

• Slice the cucumber into thin rounds (⅛ inch thick) using a mandolin or sharp knife.

• Dice the avocado and chop imitation crab into bite-sized pieces.

• In a jar, mix together Kewpie mayo, whipped cream cheese, soy sauce, and sesame seeds until smooth.

• Add cucumber, avocado, and crab to the jar and shake well to coat.

• Serve immediately or chill for a more refreshing bite. Garnish with extra sesame seeds if desired.

Notes

• To make this dish vegan, swap imitation crab for a plant-based alternative and use vegan mayo and cream cheese.

• For extra flavor, add a spicy kick with sriracha or chili flakes.

• For a more authentic taste, swap imitation crab for real crab.

• Store leftovers in an airtight container in the fridge for up to 2 days.