Description

This easy, refreshing salad brings all the flavors of a California roll—crab, cucumber, avocado, and a tangy sesame-soy dressing—without the fuss of rolling sushi. It’s light, crunchy, and perfect for summer gatherings or quick weeknight dinners.

Ingredients

Scale

2 large English cucumbers, sliced into thin half-moons (about 1 lb)
1 cup cooked sushi rice, cooled (optional)
1 cup imitation crab sticks, shredded (about 4 oz)
1 ripe avocado, diced
1/2 cup shredded carrots (optional)
2 tablespoons toasted sesame seeds
1/4 cup thinly sliced green onions
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon mayonnaise (Kewpie recommended, optional)
1 teaspoon honey or sugar
1 teaspoon grated fresh ginger
1 teaspoon sriracha or chili sauce (optional)
Nori sheets, cut into thin strips (optional topping)
Pickled ginger slices (optional topping)
Extra sesame seeds (optional topping)
Wasabi peas (optional topping)

Instructions

If using sushi rice, rinse 1 cup rice under cold water until clear. Cook according to package instructions and let cool completely.
Wash and dry cucumbers. Slice into thin half-moons. Dice avocado and shred carrots. Place all veggies in a large mixing bowl.
Shred imitation crab sticks by hand or chop into bite-sized pieces. Add to the mixing bowl.
In a small bowl or mason jar, combine soy sauce, rice vinegar, sesame oil, mayonnaise, honey or sugar, grated ginger, and sriracha. Whisk or shake until smooth and creamy. Taste and adjust seasoning.
If using rice, gently fluff and add to the bowl. Pour dressing over all ingredients. Toss gently to coat, being careful not to mash the avocado.
Sprinkle with toasted sesame seeds and green onions. Add nori strips if desired. Toss lightly.
Give everything one last gentle toss. Taste and adjust seasoning as needed.
Transfer to a serving platter or individual bowls. Top with pickled ginger, extra sesame seeds, or wasabi peas if desired.
Chill salad for 10 minutes before serving for best flavor.

Notes

For best texture, chill veggies before mixing and toss gently to avoid mashing avocado. If prepping ahead, keep dressing and avocado separate until serving. Use tamari for gluten-free, vegan mayo for dairy-free, and swap crab for hearts of palm or tofu for vegan. Drain excess liquid if salad gets watery. Add toppings like nori, pickled ginger, or wasabi peas for extra flavor and crunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: Japanese-American

Nutrition

Serving Size: About 1 cup per serving
Calories: 200
Sugar: 4
Sodium: 600
Fat: 10
Saturated Fat: 2
Carbohydrates: 18
Fiber: 4
Protein: 8

Keywords: California roll salad, cucumber salad, sushi salad, summer side dish, crab salad, avocado salad, gluten-free, easy salad, potluck recipe, Japanese salad