California Roll Cucumber Salad Recipe

Introduction

This California Roll Cucumber Salad is a refreshing and flavorful twist on the classic sushi roll. Combining crisp cucumber slices with creamy avocado, crab meat, and tangy seasonings, it’s a quick and easy dish perfect for a light lunch or snack.

Ingredients

• 1 English cucumber
• 1/2 cup chopped imitation crab meat
• 1/2 avocado, diced
• 1/2 cup shredded carrot
• 1/3 cup whipped cream cheese
• 2 tablespoons mayonnaise
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons furikake, divided (optional or to taste)
• Seaweed squares or Nori (optional, to taste)
• Sriracha and/or sriracha mayo (to taste)
• Sliced green onion (for garnish)

Instructions

1. Step 1: Using a mandoline or a sharp knife, slice the cucumber into thin slices.
2. Step 2: Place the cucumber slices into a 32-ounce plastic lidded container or any shakeable container with a lid. The cucumbers should fill about half of the container when gently pressed down. Add the chopped crab meat, diced avocado, and shredded carrot on top.
3. Step 3: Add the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake over the ingredients in the container. Secure the lid tightly.
4. Step 4: Shake well until all ingredients are combined. It may not look perfect, but it tastes delicious! Sprinkle the remaining furikake over the top to taste.
5. Step 5: (Optional) For a nicer presentation, pour the salad into a serving bowl. Add additional cucumber slices if you have any left, then drizzle with sriracha and/or sriracha mayo. Garnish with more furikake and sliced green onion before serving.

Tips & Variations

• Use a mandoline for evenly thin cucumber slices to ensure the salad mixes well and is pleasant to eat.
• Substitute real crab meat if preferred for a more authentic and richer flavor.
• Add toasted sesame seeds for extra crunch and nuttiness.
• Adjust the amount of sriracha or sriracha mayo to control the spice level.
• Serve with nori or seaweed squares on the side for added texture and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day for the best freshness. The cucumber may release some water over time, so toss gently before serving again. This salad is best enjoyed fresh and is not ideal for long-term storage. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of whipped cream cheese?

Yes, regular cream cheese can be used, but it’s best to soften it first and mix it well to achieve a creamy texture similar to whipped cream cheese.

Is this salad gluten-free?

It can be gluten-free if you use gluten-free soy sauce and check that the imitation crab meat does not contain gluten. Always verify labels to be sure.

California Roll Cucumber Salad Recipe

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4.5 from 136 reviews

This California Roll Cucumber Salad is a refreshing and easy-to-make dish inspired by the flavors of the classic California sushi roll. Combining crisp cucumber slices with imitation crab, creamy avocado, shredded carrots, and a tangy dressing made with cream cheese, mayonnaise, soy sauce, rice vinegar, and furikake seasoning, this salad is perfect for a light lunch or a flavorful side. It’s served chilled and can be enjoyed straight from the container or beautifully plated with sriracha and green onion garnish for an extra kick.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 English cucumber
• 1/2 cup chopped imitation crab meat
• 1/2 avocado, diced
• 1/2 cup shredded carrot

Dressing and Seasoning

• 1/3 cup whipped cream cheese
• 2 tablespoons mayonnaise
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons furikake, divided (optional or to taste)

Optional Garnishes

• Seaweed squares or Nori, to taste
• Sriracha and/or sriracha mayo, to taste
• Sliced green onion, for garnish

Instructions

1. Slice the Cucumber: Using a mandoline or a sharp knife, slice the English cucumber into thin, even slices to ensure a crisp texture and ease of eating.
2. Combine Main Ingredients: Place the cucumber slices into a 32-ounce plastic container with a lid or any shakeable container. The cucumbers should fill about half of the container when gently pressed down. Add the chopped imitation crab meat, diced avocado, and shredded carrots on top.
3. Add Dressing and Seasonings: Spoon the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake seasoning onto the cucumber and crab mixture. Secure the lid tightly on the container.
4. Shake to Mix: Shake the container vigorously until all ingredients are well combined and coated with the dressing. Although it may not look visually uniform, the flavors will be deliciously blended.
5. Serve and Garnish: Sprinkle the remaining furikake on top to your taste. For a prettier presentation, transfer the salad to a serving bowl, add extra cucumber slices if available, and drizzle with sriracha or sriracha mayo. Garnish with sliced green onion and optional seaweed squares or nori for added texture and flavor.

Notes

• This salad is best served chilled for maximum refreshment.
• Furikake is a Japanese seasoning typically made with sesame seeds, seaweed, and dried fish flakes; it adds umami and texture.
• Adjust the amount of sriracha or sriracha mayo according to your spice preference.
• Use fresh, firm cucumbers to achieve the best texture.
• If you prefer, substitute imitation crab meat with cooked real crab or shrimp for a different protein profile.

Keywords: California roll salad, cucumber salad, imitation crab salad, Japanese salad, no cook salad, easy salad recipe