Description

This Easy California Roll Cucumber Salad captures all the delightful flavors of a classic California sushi roll—crisp cucumbers, sweet imitation crab, creamy avocado, and a savory-seasoned dressing—without any cooking. Perfect for a quick, refreshing lunch or light dinner, this salad is simple to prepare with fresh, budget-friendly ingredients. It’s an ideal option when you want sushi taste but with less rice and fuss.

Ingredients

Scale

Salad Ingredients

1 large English cucumber (or 3–4 Persian cucumbers), sliced into 1/8-inch thick slices
4 imitation crab sticks, chopped into bite-sized 1/2-inch pieces
1/2 avocado, cubed into roughly 1/2-inch pieces
2 tbsp cream cheese, softened at room temperature
2 tbsp mayonnaise (preferably Hellmann’s real mayonnaise)
1 1/2 tbsp soy sauce
2 tsp toasted sesame seeds, plus extra for garnish

Instructions

Slice the Cucumber: Using a mandolin or sharp knife, slice the cucumber into thin 1/8-inch slices to ensure a consistent texture and ease of mixing.
Combine Ingredients: In a large container or glass jar, add the sliced cucumber, chopped imitation crab, cubed avocado, cream cheese, mayonnaise, soy sauce, and toasted sesame seeds. Ensure ingredients are measured and prepped for balanced flavor.
Mix the Salad: Secure the lid on the container and shake vigorously until all ingredients are evenly coated with the creamy dressing and soy sauce, ensuring harmonious flavor distribution.
Serve and Enjoy: Serve immediately for the freshest taste. Enjoy directly from the container for convenience or transfer to a bowl and garnish with extra sesame seeds for presentation.

Notes

Use English or Persian cucumbers for best texture; if using regular cucumbers, peel and remove seeds to prevent sogginess.
Cube avocado just before serving to avoid browning; toss with lemon juice if prepping ahead.
Start with half the dressing mixture and add more to taste to avoid overdressing the salad.
Salt cucumber slices and drain for 15-20 minutes, then pat dry to prevent watery salad.
Store leftovers in an airtight container in the fridge; consume within 24 hours for best texture and freshness.
For make-ahead prep, keep cucumber and crab separated from dressing and avocado; combine just before serving.
Optional ingredient swaps: real crab meat or cooked shrimp for imitation crab; regular mayo with rice vinegar and sugar to mimic Kewpie mayo; Greek yogurt cream cheese for lighter version; black sesame seeds or crushed nuts for alternate crunch.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Japanese-inspired

Keywords: California roll salad, cucumber salad, sushi salad, imitation crab salad, easy summer salad, no cook salad, Japanese inspired appetizer