This Easy California Roll Cucumber Salad takes everything I love about sushi rolls—especially California rolls—and transforms it into a quick, refreshing salad. With crisp cucumbers, sweet crab (or imitation crab), creamy avocado, and a tangy-sweet dressing, it gives me all the sushi flavor without any rolling or seaweed.
Why You’ll Love This Recipe
I love how fast this salad comes together and how satisfying it is without feeling heavy. It’s light, crunchy, creamy, and packed with flavor. It’s perfect when I’m craving sushi but don’t want to deal with the prep. Whether I’m serving it as a side dish or a full meal, it always feels fresh and fun.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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English cucumbers, thinly sliced or cut into matchsticks
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Imitation crab (or real crab meat), shredded or chopped
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Avocado, diced
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Cooked white rice (optional, for a heartier version)
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Rice vinegar
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Soy sauce
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Sesame oil
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Sugar or honey
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Mayonnaise (optional, for added creaminess)
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Sesame seeds
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Green onions, sliced
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Salt and pepper
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Sriracha or wasabi (optional, for heat)
Directions
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I start by slicing the cucumbers and salting them lightly. I let them sit for 10–15 minutes to draw out moisture, then pat them dry with a paper towel.
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In a large bowl, I combine the cucumbers, shredded crab, diced avocado, green onions, and cooked rice if using.
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In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, a touch of sugar or honey, and mayo (if I want it creamy). I taste and adjust with salt, pepper, or sriracha.
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I pour the dressing over the salad and toss gently to combine.
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I sprinkle sesame seeds on top and serve immediately, or chill for a short while before eating.
Servings and timing
This recipe makes about 2 to 4 servings, depending on whether I serve it as a side or main. It takes only about 15–20 minutes to prep, and no cooking is required unless I add rice.
Variations
When I want to make it spicier, I mix a little sriracha or wasabi into the dressing. I sometimes add shredded carrots, thinly sliced radishes, or even mango for extra texture and flavor. If I’m skipping rice, I make it low-carb and still super filling. I’ve also swapped the imitation crab for cooked shrimp or tofu with great results.
Storage/reheating
This salad is best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 24 hours. The avocado may brown slightly, but the flavor still holds up. I don’t recommend reheating—it’s meant to be served cold.
FAQs
Can I make this ahead of time?
I usually prep the ingredients in advance and combine them just before serving to keep the avocado fresh and the cucumbers crisp.
Is this recipe gluten-free?
I use gluten-free soy sauce or tamari to make it gluten-free. Everything else is naturally gluten-free.
What’s the best cucumber to use?
I like using English cucumbers because they’re seedless and don’t need peeling. Persian cucumbers also work well.
Can I use real crab meat?
Yes, real crab adds a rich, delicate flavor. I just make sure it’s fully cooked and flaked before adding.
Is it okay to skip the rice?
Absolutely. I often leave out the rice for a lighter, low-carb version, and it’s still delicious and filling.
Conclusion
Easy California Roll Cucumber Salad is my go-to when I want something light, flavorful, and quick. It takes all the sushi-inspired flavors I crave and puts them in a bowl I can enjoy any time. Whether I’m serving it as a lunch, dinner, or side dish, it always hits the spot without any extra fuss.
