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California Roll Cucumber Salad in a cabbage bowl with white chopsticks.
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California Roll Cucumber Salad Recipe

This California Roll Cucumber Salad is a fresh, crunchy, no-cook salad inspired by your favorite California roll. Made with crisp cucumbers, sweet crab, creamy avocado, nori, sesame seeds and a tangy rice vinegar dressing, it’s quick enough for lunch and easy enough for busy weeknights.
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, lunch, Side Dish, Snack
Cuisine: American, Japanese
Diet: Low Calorie, Low Fat
Servings: 4
Author: Kellie
Cost: $10

Equipment

  • chef's knife
  • cutting board
  • mixing bowl
  • measuring spoons
  • measuring cup
  • spatula

Ingredients

For the Salad

  • 2 large English cucumbers thinly sliced
  • 1 cup imitation crab or lump crab meat shredded
  • 1 large avocado diced
  • 2 green onions thinly sliced
  • 1 sheet nori cut or torn into small pieces
  • 1 tablespoon sesame seeds
  • 1 teaspoon toasted sesame seeds optional
  • 1/4 cup crispy fried onions or tempura flakes optional

For the Dressing

  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon mayonnaise preferably Kewpie
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon sriracha optional
  • 1/2 teaspoon grated fresh ginger optional

Instructions

  • Add the sliced cucumbers to a large bowl. For an extra-crisp salad, sprinkle with a pinch of salt and let them sit for 10 minutes, then drain off any excess liquid.
  • In a small bowl, whisk together the rice vinegar, soy sauce, mayonnaise, sesame oil, honey, sriracha and ginger until smooth.
  • Add the crab, avocado, green onions, nori and sesame seeds to the cucumbers.
  • Pour the dressing over the salad and toss carefully so the avocado stays mostly intact.
  • Top with crispy fried onions or tempura flakes, if using. Serve immediately.

Notes

  • For the best texture, serve this salad right after tossing. The cucumbers will release liquid as they sit.
  • If making ahead, store the dressing separately and toss everything together just before serving.
  • Add the nori and crispy toppings right before serving so they stay fresh and crunchy.
  • Kewpie mayo gives the dressing a richer, tangier flavor, but regular mayonnaise will also work.
  • Use tamari instead of soy sauce for a gluten-free option.
  • For a heartier meal, serve over sushi rice, jasmine rice, brown rice or cauliflower rice.

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 548mg | Potassium: 508mg | Fiber: 5g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg