If you love the fresh, delicious flavors of sushi but want a quicker, fuss-free alternative, this Easy California Roll Cucumber Salad Recipe is just the ticket. It captures all the vibrant tastes of a classic California roll—cool cucumber, creamy avocado, savory crab, and a hint of umami-rich soy—without the need for rolling mats or sticky rice. This salad is crisp, creamy, and bursting with flavor, making it an irresistible dish for lunch, a light dinner, or an impressive side that’s sure to brighten up any table.
Ingredients You’ll Need
The beauty of this Easy California Roll Cucumber Salad Recipe lies in its simplicity. Each ingredient plays a crucial role, contributing refreshing textures, creamy richness, or that unmistakable sushi-inspired flavor. Getting the right balance ensures every bite is deliciously satisfying.
- English cucumber: Crisp and refreshing, it provides the perfect crunchy base for the salad.
- Imitation crab sticks: These add tender, slightly sweet seafood flavor reminiscent of classic California rolls.
- Avocado: Creamy cubes bring buttery texture and healthy fats to balance the crunch.
- Kewpie mayonnaise: A Japanese mayo that’s richer and slightly sweeter, giving the salad its silky, tangy binding.
- Whipped cream cheese: Adds luscious creaminess without overpowering the other flavors.
- Soy sauce: Provides salty umami depth that enhances every ingredient.
- Toasted sesame seeds: A nutty finish and subtle crunch to elevate the salad’s flavor profile.
How to Make Easy California Roll Cucumber Salad Recipe
Step 1: Slice the cucumber
Using a mandolin slicer or a very sharp knife, carefully cut the English cucumber into thin 1/8-inch slices. This thin slicing ensures the cucumber is delicate enough to mix well with the other ingredients while retaining its satisfying crunch.
Step 2: Combine all salad ingredients
Transfer the cucumber slices to a large deli container or a glass jar with a secure lid. Next, add the chopped imitation crab sticks and cubed avocado. Spoon in the Kewpie mayonnaise and whipped cream cheese, then drizzle the soy sauce over the top. Sprinkle the toasted sesame seeds last for that delightful nutty kick.
Step 3: Shake it up
Put the lid firmly on the container and shake vigorously to coat every slice of cucumber and piece of crab and avocado evenly. The shaking technique quickly blends the creaminess and soy flavors, creating a harmonious salad without complicated mixing tools or extra prep time.
Step 4: Ready to serve and enjoy
This salad is best eaten immediately for the freshest taste and crispest texture. The flavors meld beautifully once shaken, giving you all the nostalgic notes of a California roll in a bowl of vibrant colors and tastes.
How to Serve Easy California Roll Cucumber Salad Recipe
Garnishes
Adding some extra garnishes can really elevate this salad visually and flavor-wise. Try sprinkling thinly sliced nori strips or a few more toasted sesame seeds on top for texture. A light dusting of furikake seasoning also pairs wonderfully, bringing a savory complexity reminiscent of traditional sushi.
Side Dishes
This salad pairs perfectly with simple sushi rolls, miso soup, or even grilled teriyaki chicken for a well-rounded meal. It’s light enough to balance richer mains and serves as a refreshing contrast on a warm day.
Creative Ways to Present
For a fun dinner party idea, serve the salad in individual glass jars or small bowls garnished with a sprig of fresh cilantro or thinly sliced scallions. Layering with thin slices of radish or pickled ginger on the side also adds color and complexity, making each serving look as gorgeous as it tastes.
Make Ahead and Storage
Storing Leftovers
Because the cucumber tends to release water over time, it’s best to store any leftovers in an airtight container in the refrigerator and consume within one day. This helps maintain the salad’s crispness and fresh flavor without becoming soggy.
Freezing
This salad is not ideal for freezing due to the high water content in cucumber and the creamy texture of avocado and cream cheese. Freezing will cause the texture to degrade, making it mushy upon thawing.
Reheating
No reheating needed here! This Easy California Roll Cucumber Salad Recipe is meant to be enjoyed cold or at room temperature to fully appreciate the fresh, crisp ingredients and creamy dressing.
FAQs
Can I use real crab instead of imitation crab?
Absolutely! Real crab will add a richer seafood flavor and slightly firmer texture. Just be sure to chop it into bite-size pieces for easy mixing.
Is there a substitute for Kewpie mayonnaise?
If you don’t have Kewpie, a good quality Japanese or regular mayo with a touch of a sweetener like honey or sugar can work well to mimic its unique flavor.
Can I make this salad vegan?
To keep it vegan, swap imitation crab for marinated hearts of palm or artichoke hearts, and use vegan mayo and cream cheese alternatives. The flavors will still be delightful!
How long does this salad keep fresh?
For the best crunch and flavor, try to eat it within 24 hours. Beyond that, it may become soggy and lose its vibrant texture.
What’s the best way to slice the cucumber?
A mandolin is the easiest and most even method, but a sharp knife will also do fine. Aim for very thin slices to ensure the salad mixes evenly and feels light on the palate.
Final Thoughts
I can’t recommend this Easy California Roll Cucumber Salad Recipe enough for a quick, fresh, and flavorful dish that feels special without any complicated prep. Whether you need a speedy lunch or a light side, this salad delivers all the deliciousness of sushi in a bright, crunchy bowl. Give it a try and watch it become one of your go-to favorites!
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Easy California Roll Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Easy California Roll Cucumber Salad is a refreshing and light dish inspired by the classic California sushi roll. Featuring crisp cucumber slices, imitation crab, creamy avocado, and a savory dressing made with kewpie mayonnaise, whipped cream cheese, soy sauce, and toasted sesame seeds, it’s a quick, no-cook salad perfect for a healthy snack or side dish.
Ingredients
Salad Ingredients
- 1 large english cucumber
- 4 imitation crab sticks, chopped
- 1/2 avocado, cubed
Dressing Ingredients
- 2 tablespoons kewpie mayonnaise
- 2 tablespoons whipped cream cheese
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sesame seeds, toasted
Instructions
- Slice the Cucumber: Using a mandolin or a sharp knife, carefully slice the cucumber into 1/8-inch thick slices to ensure even texture and easy mixing.
- Combine Ingredients: Place the sliced cucumber into a large deli container or a glass jar. Add the chopped imitation crab sticks, cubed avocado, kewpie mayonnaise, whipped cream cheese, soy sauce, and toasted sesame seeds.
- Mix the Salad: Secure the lid on the container or jar tightly. Shake vigorously until all ingredients are well combined and evenly distributed throughout the salad.
- Serve Immediately: Enjoy the mixed California Roll Cucumber Salad straight away for the freshest flavors and best texture.
Notes
- For a spicier kick, add a dash of Sriracha or wasabi mayo.
- To make this gluten-free, use gluten-free soy sauce.
- Use fresh avocado to prevent browning for optimal taste and presentation.
- To toast sesame seeds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
