California Roll Cucumber Salad Recipe

If you love the fresh and irresistible flavors of sushi—especially that classic, crowd-pleasing California roll—you’re going to flip for this quick, crunchy, and vibrant California Roll Cucumber Salad! It delivers all the flavors you crave, in a bowl, with zero rolling required.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients transform into a show-stopping bowl. Each one brings its own sparkle to the flavor, texture, or visual pop—don’t skip out, they all truly matter in a California Roll Cucumber Salad!

• English cucumber: The foundation of our salad—English cucumbers are seedless, super crisp, and perfect for slicing ultra-thin for maximum crunch!
• Imitation crab meat: Also known as surimi, this is the classic protein in a California roll, offering sweet seafood flavor and irresistible texture.
• Green onions: They add a fresh sharpness and a lovely burst of bright color throughout the salad.
• Soy sauce: A splash ties all the ingredients together with that unmistakable umami savoriness.
• Spicy mayo: This creamy, zippy dressing is a sushi staple—store-bought or made with a mix of mayo and sriracha will both work!
• Kosher salt & black pepper: Just a hint to enhance the flavors and bring everything into balance.
• Avocado: Sliced for creaminess and color, just like in your favorite roll.
• Optional: sesame seeds, pickled ginger, wasabi, ginger soy glaze: These classic sushi bar extras are perfect for adding even more complexity and fun!

Variations

This California Roll Cucumber Salad is your sushi canvas—don’t be afraid to get creative! You can easily mix and match ingredients based on what you love or have on hand, or tweak the recipe to fit any dietary needs.

• Make it Gluten-Free: Use tamari or coconut aminos in place of soy sauce, and always check your imitation crab ingredient list.
• Protein Power: Swap imitation crab with cooked shrimp, real crab meat, or even flaked baked salmon for a twist on tradition.
• Vegetarian Version: Omit the crab and bulk things up with edamame, extra avocado, or strips of roasted tofu.
• Spice it Up: Add an extra swirl of Sriracha or chopped jalapeño for more heat, or finish with a little wasabi paste for zing!

How to Make California Roll Cucumber Salad

Step 1: Slice the Cucumber

Start by slicing your English cucumber as thinly as possible. A mandolin will give you paper-thin rounds (and lots of crunch!), but a sharp chef’s knife gets the job done, too. Transfer all those crisp, refreshing slices into a medium bowl with a lid.

Step 2: Mix in the Goods

Add your chopped imitation crab and thinly sliced green onions directly to the bowl with your cucumber. Drizzle in the soy sauce and spicy mayo (start with a bit—you can add more later!), then season gently with kosher salt and pepper.

Step 3: Shake, Taste, and Adjust

Pop the lid on the bowl and give it a good shake—yes, really! This fun little trick helps coat every bite with flavor, and saves you from stirring endlessly. Taste and adjust the seasoning, adding a splash more soy sauce or spicy mayo if it needs an extra punch.

Step 4: Top and Finish

Right before serving, fan sliced avocado over the top for creamy goodness. Sprinkle generously with sesame seeds, and if you’re feeling fancy, dot on pickled ginger, wasabi, or a quick drizzle of ginger soy glaze for that “wow” factor.

How to Serve California Roll Cucumber Salad

Garnishes

When it comes to the finishing touch, don’t hold back on toppings—California Roll Cucumber Salad shines with a sprinkle of toasted sesame seeds, a pinch of sliced green onion, or a scattering of bright pickled ginger. If you like a fiery kick, a tiny dab of wasabi or a swirl of extra spicy mayo makes each serving feel gourmet!

Side Dishes

This salad is perfect as a light lunch or refreshing dinner, but it also loves a little company! Pair it with steamed edamame, sticky rice, or crispy wonton chips. For a more filling meal, serve with miso soup or a poke-style bowl for a complete sushi-bar experience.

Creative Ways to Present

California Roll Cucumber Salad is gorgeous in a big communal bowl, but you can make it even more Instagram-worthy by plating it in individual parfait glasses, small mason jars, or as a fun sushi “boat.” For party appetizers, spoon it onto cucumber rounds or inside halved avocados for a playful twist!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply transfer your California Roll Cucumber Salad to an airtight container and refrigerate—it’ll stay crisp and tasty for about a day. If possible, store the avocado and toppings separately to help keep everything fresh and colorful.

Freezing

Unfortunately, freezing isn’t recommended for this salad. Cucumbers and avocado lose their wonderful texture once thawed, so it’s best to enjoy every bite fresh from the fridge for the ultimate crunch!

Reheating

There’s no need to reheat—California Roll Cucumber Salad is meant to be eaten cold! If making ahead, give it a gentle toss before serving and add a touch more spicy mayo or soy sauce to brighten things back up.

FAQs

Final Thoughts

If you’re craving something cool, crunchy, and bursting with sushi flavor, California Roll Cucumber Salad will win you over at first bite. Give it a try and watch it become your go-to for easy lunches, potlucks, or whenever you need a little taste of sushi magic—no rolling mat required!

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