This Easy California Roll Cucumber Salad brings the fun of sushi right to your table! With crispy cucumbers, creamy avocado, and sweet crab (or imitation), it’s fresh and tasty.
It’s perfect as a side dish or a light snack. I love how quick it is to make—just chop and mix, and you’re ready to go. Plus, it’s so colorful that it makes my plate look fancy! 🍣
Key Ingredients & Substitutions
Cucumbers: English cucumbers are ideal for this salad because they have fewer seeds and a thin skin, making them crunchy and refreshing. If you can’t find them, Persian cucumbers work well too!
Imitation Crab: This recipe usually calls for imitation crab for its convenience and flavor, but you can use real crab meat if you prefer. Just make sure it’s cooked and shredded before adding it to the salad.
Avocado: Ripe avocados add creaminess to the salad. If you’re out of avocado, consider using a bit of diced mango or even some creamy yogurt as a substitute, though it will change the flavor slightly.
Mayonnaise: Japanese Kewpie mayo gives a delicious twist with its rich flavor. If you can’t find it, regular mayo works too; just add a splash of rice vinegar for extra tang.
How Do I Remove Excess Water from Cucumbers?
To avoid a watery salad, salting cucumbers is a must. Here’s how you do it:
- Slice the cucumbers thinly and place them in a colander.
- Sprinkle a little salt over them and let sit for 10-15 minutes.
- This process draws out excess water. Just remember to pat them dry with a paper towel afterward!
This simple technique keeps the salad crisp and flavorful without turning it soggy. Enjoy your fresh and vibrant salad!
Easy California Roll Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers, thinly sliced (preferably English or Persian cucumbers)
- 1 cup imitation crab meat (or cooked real crab), shredded
- 1 ripe avocado, diced
For the Dressing:
- 2 tablespoons mayonnaise (Japanese Kewpie mayo preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional)
For Garnishing:
- 1 tablespoon toasted sesame seeds
- 1 green onion, thinly sliced
- Nori strips or crumbled seaweed for garnish (optional)
- Salt to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, plus an additional 10-20 minutes to chill in the refrigerator. It’s a quick and refreshing dish that’s perfect for hot days or as a light snack anytime!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
First, thinly slice your cucumbers and place them in a colander. Sprinkle a bit of salt over them and let the cucumbers sit for 10-15 minutes. This helps draw out excess water and keeps the salad from becoming soggy. After the time is up, gently pat the cucumbers dry with paper towels.
2. Mix the Crab and Avocado:
In a large bowl, add the shredded imitation crab meat and the diced avocado. Gently mix them together, being careful not to mash the avocado too much to keep it chunky and delicious.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, and sugar (if using) until you have a smooth dressing. This will give your salad a creamy and flavorful kick!
4. Combine Everything Together:
Add the cucumber slices to the bowl with the crab and avocado mixture. Now, pour the dressing over everything and gently toss to combine all the ingredients. Make sure to be gentle so you don’t mash the avocado further.
5. Add Final Touches:
Sprinkle the toasted sesame seeds and sliced green onion on top. If you like, garnish with nori strips or crumbled seaweed for that authentic sushi taste!
6. Chill and Serve:
Cover the salad and let it chill in the refrigerator for 10-20 minutes. This allows the flavors to meld beautifully. Serve it cold as a refreshing side salad or a light snack, and enjoy your delicious creation!
FAQ for Easy California Roll Cucumber Salad
Can I Use Different Types of Crab Meat?
Of course! While imitation crab is commonly used for its convenience and taste, you can substitute it with real crab meat if you have it. Just ensure that it’s cooked and shredded before adding to the salad.
How Do I Keep the Salad Fresh for Longer?
To keep the salad fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days for optimal texture and flavor. If you prepare it in advance, wait to add the avocado until just before serving to prevent browning.
Can I Make This Salad Vegeterian?
Absolutely! To make this salad vegetarian, simply omit the crab meat and consider adding additional crunchy vegetables like bell peppers or carrots for added flavor and texture. You can also mix in some extra avocado or tofu for protein!
What’s the Best Way to Serve This Salad?
This salad is best served cold as a refreshing side dish or appetizer. You can present it in a beautiful bowl garnished with nori strips and sesame seeds for extra flavor and aesthetics. Enjoy it alongside sushi or as part of a light meal!
