It’s funny how something so simple can become such a hit. This california roll cucumber salad is now requested for potlucks, picnics, and even a fancy-ish dinner party once (I added some real crab – don’t tell anyone I usually use imitation!). It’s just so versatile. This salad is a testament to how you can transform humble ingredients into something extraordinary with a little creativity and a dash of culinary curiosity.

Trust me, once you try this california roll cucumber salad, you’ll be hooked. It’s the perfect blend of flavors and textures, and it’s so easy to customize. It’s basically summer in a bowl! The cool cucumber, creamy avocado, and savory crab combine to create a symphony of flavors that dance on your palate. Plus, the toasted sesame seeds and nori add a delightful crunch and umami that elevate this salad to the next level.

Ingredients for California Roll Cucumber Salad

1 pound imitation crab meat, flaked: I always use the kind that comes in a stick, but you can use the pre-shredded stuff too.
2 cups cooked sushi rice, cooled: Short-grain rice is best for that authentic sushi flavor, but honestly, whatever you have on hand will work in this california roll cucumber salad!
2 large cucumbers, peeled, seeded, and diced: English cucumbers are great because they have fewer seeds.
2 ripe avocados, diced: When making california roll cucumber salad, finding the perfect avocado is key. I look for ones that are slightly soft to the touch but not mushy. The California Avocado Commission website has some great tips for picking the best avocados!
1/4 cup mayonnaise: I prefer Japanese mayo (Kewpie) for its richer flavor, but regular mayo works just fine for this california roll cucumber salad.
2 tablespoons rice vinegar: Adds that essential tang!
1 tablespoon sesame oil: A little goes a long way!
1 tablespoon soy sauce: Low-sodium is always a good idea.
1 teaspoon sugar: Balances the acidity.
1/2 teaspoon salt: Or to taste.
1/4 teaspoon black pepper: Freshly ground is best.
Toasted sesame seeds, for garnish: Black or white, or a mix!
Nori seaweed, cut into thin strips, for garnish: Adds that authentic sushi flavor. I buy the pre-cut sheets to save time when preparing my california roll cucumber salad.

Here’s a california roll cucumber salad trick I learned from my mom: if you want extra flavor, lightly toast the imitation crab meat in a dry skillet before flaking it. It brings out a sweetness that’s just amazing. For ingredient prep shortcuts when making california roll cucumber salad, I like to prep the rice ahead of time. You can even use leftover rice from takeout! That saves so much time on busy weeknights. Speaking of saving time, I found pre-cut seaweed snacks at the store, those work great!

When making this crab salad with cucumber, you can find imitation crab at most grocery stores, usually near the seafood or in the deli section. If you’re on a budget, check out the frozen section – it’s often cheaper there. Opting for frozen imitation crab is a great way to enjoy this salad without breaking the bank, and the quality is often just as good as the refrigerated variety.

Leftover cooked rice can be stored in the fridge for up to 4 days. I always make extra when I know I’m going to make this easy california roll bowl. Storing the rice properly is key to maintaining its texture and flavor, so be sure to keep it in an airtight container in the refrigerator.

How To Make California Roll Cucumber Salad

Preparing California Roll Cucumber Salad

Step-by-Step:

In a large bowl, gently flake the imitation crab meat. Don’t worry if your california roll cucumber salad looks a little messy at this point; it’s all going to come together beautifully.
Add the cooled sushi rice, diced cucumbers, and diced avocados to the bowl with the crab. I learned the hard way with california roll cucumber salad that it’s best to add the avocado last so it doesn’t get too mashed.
In a small bowl, whisk together the mayonnaise, rice vinegar, sesame oil, soy sauce, sugar, salt, and pepper. This is your dressing! Taste and adjust the seasonings to your liking. I like mine a little sweeter, so I sometimes add a touch more sugar when making this california roll cucumber salad.
Pour the dressing over the crab, rice, cucumber, and avocado mixture. Gently fold everything together until well combined. Be careful not to overmix; you want to keep the avocado and cucumbers intact. Don’t worry if your california roll cucumber salad is a bit watery after mixing, it’s normal.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. In my kitchen, california roll cucumber salad usually tastes best after it’s been chilled for an hour or two. This step is essential! Chilling the salad not only enhances the flavors but also gives the ingredients time to marry together, creating a harmonious blend of tastes and textures.
Before serving, garnish with toasted sesame seeds and nori seaweed strips. This is where you can get creative! I sometimes add a sprinkle of everything bagel seasoning for extra flavor when preparing this california roll cucumber salad.
Serve and enjoy your delicious california roll cucumber salad.

While the california roll cucumber salad is chilling, I usually prep the rest of dinner or catch up on a little reading. It’s the perfect time to relax for a few minutes! Use this time to unwind and recharge, knowing that a delicious and refreshing meal is just moments away.

Your california roll cucumber salad should smell like a combination of fresh cucumber, creamy avocado, and a hint of the sea from the imitation crab and nori. It’s so inviting! If you want to add a kick, mix a small amount of sriracha into the dressing. My husband loves it that way. A family-tested california roll cucumber salad shortcut is to buy pre-cooked rice pouches. They’re a lifesaver on busy weeknights! Pre-cooked rice pouches are a game-changer for busy weeknights, allowing you to enjoy this salad without spending hours in the kitchen.

Serving Suggestions

The kids love our california roll cucumber salad when I serve it with some extra soy sauce for dipping. I usually put a small bowl of soy sauce on the side for them. It’s the perfect appetizer or light meal. Encourage your kids to customize their salad with extra toppings like sesame seeds or seaweed flakes, making it a fun and interactive dining experience.

My go-to side dishes that pair with this california roll cucumber salad are edamame (steamed and salted) and a simple miso soup. The saltiness of the edamame and the warmth of the soup complement the coolness and freshness of the salad perfectly. For a more substantial meal, I sometimes add grilled chicken or shrimp. This california roll cucumber salad is perfect for potlucks, picnics, or any time you need a refreshing and easy dish. When bringing this salad to a potluck or picnic, consider packing the dressing separately to prevent the salad from becoming soggy.

For presentation tips, I like to serve this california roll cucumber salad in individual bowls or ramekins. It just looks a little fancier that way. You can also layer the ingredients in a clear bowl to show off the colors. If you have extra california roll cucumber salad, it’s great as a filling for lettuce wraps or as a topping for crackers. Get creative with your presentation and add a personal touch to make this salad truly your own.

My friends always ask for this california roll cucumber salad recipe whenever I bring it to a party. It’s always a crowd-pleaser! Be prepared to share this recipe with your friends and family, as they’ll undoubtedly be impressed by its delicious flavors and simple preparation.

I also love trying seasonal california roll cucumber salad variations. In the summer, I add some chopped mango or pineapple for a tropical twist. In the fall, I might add some shredded carrots or a sprinkle of dried cranberries. Get creative and see what you like! Experimenting with seasonal ingredients is a fantastic way to keep this salad exciting and discover new flavor combinations that suit your preferences.

Frequently Asked Questions

Can I use real crab meat instead of imitation crab in this california roll cucumber salad? Absolutely! Real crab meat will definitely give your salad a richer flavor. I’ve done it before when I’m feeling fancy. Just be sure to use high-quality crab meat for the best result. You know what I do when my california roll cucumber salad requires real crab? I head to the seafood market early to get the freshest catch.
Can I make this california roll cucumber salad ahead of time? Yes, but I recommend adding the avocado just before serving to prevent it from browning. The rest of the salad can be made a day ahead and stored in the refrigerator. This will allow the flavors to meld together even more.
What can I substitute for rice vinegar in the dressing for my california roll cucumber salad? If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar as a substitute. Just use a little less, as they are more acidic than rice vinegar. You know what I do when my california roll cucumber salad needs a tweak? I add a splash of lemon juice!
Can I add other vegetables to this deconstructed california roll salad? Of course! Shredded carrots, bell peppers, or even some thinly sliced red onion would be delicious additions. It’s all about customizing it to your taste!
Is this california roll cucumber salad gluten-free? It depends on the soy sauce you use. Most soy sauces contain wheat, so be sure to use a gluten-free tamari sauce to make this salad gluten-free.
How long does this avocado cucumber crab salad last in the fridge? This salad will last for up to 3 days in the refrigerator, but the avocado may start to brown after the first day. I’ve found that squeezing a little lemon juice over the avocado helps to prevent browning.
My kids don’t like seaweed. Can I leave it out of the california roll cucumber salad? Absolutely! The seaweed is mostly for flavor and presentation, so feel free to leave it out if your kids don’t like it. You can also try using seaweed flakes instead of the strips, as they are less noticeable. My kids prefer the seaweed when I finely chop it.

Final Thoughts

Enjoying homemade California Roll Cucumber Salad

This california roll cucumber salad is more than just a recipe to me; it’s a reminder of simple, happy times in the kitchen with my family. It’s a dish that’s easy to make, adaptable to different tastes, and always a crowd-pleaser. It’s a dish that brings people together and creates lasting memories.

Here are my california roll cucumber salad Pro Tips:

Always use ripe, but not overripe, avocados. This makes all the difference in the texture and flavor of the salad.
Don’t overmix the salad. Gently fold the ingredients together to prevent the avocado from getting mashed.
Chill the salad for at least 30 minutes before serving. This allows the flavors to meld together and makes the salad even more refreshing.

Here are a few california roll cucumber salad variations we’ve tried:

Spicy California Roll Salad: Add a tablespoon of sriracha to the dressing for a kick. My husband loves this version!
Tropical California Roll Salad: Add diced mango or pineapple for a sweet and tangy twist. My daughter loves this version!
California Roll Quinoa Salad: Substitute the rice with cooked quinoa for a healthier option. This easy california roll bowl variation is my personal favorite when trying to eat lighter.

I hope you enjoy this california roll cucumber salad as much as my family does. It’s a recipe that’s sure to become a staple in your kitchen! Don’t be afraid to experiment with different ingredients and make it your own. Happy cooking! And remember, this is very similar to greek salad with meat, just swap out ingredients! I hope this helps you come up with your own california roll cucumber salad!

If you are looking for something else, here’s a good recipe for a grilled corn salad

Give it a try and let me know what you think of this california roll cucumber salad! I can’t wait to hear about your California roll cucumber salad cooking adventures!

Quick California Roll Cucumber Salad Recipe

Print Recipe

This California Roll Cucumber Salad is a healthy and delicious twist on the classic sushi roll! It’s packed with flavor, easy to make, and perfect for a light lunch or dinner.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Salad
Method: Mixing
Cuisine: Japanese-inspired

Ingredients

Scale

4 cups chopped cucumber
1 cup cooked imitation crab meat, chopped
1/2 cup cooked sushi rice
1/4 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup shredded carrots
2 tablespoons chopped green onions
1/4 cup toasted sesame seeds

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Instructions

In a large bowl, combine cucumber, crab meat, and sushi rice.
In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, and sesame oil.
Pour dressing over the cucumber mixture and toss gently to combine.
Stir in carrots and green onions.
Sprinkle with sesame seeds.
Serve immediately or chill for later.
Enjoy!

Notes

For a spicier salad, add a pinch of red pepper flakes to the dressing. You can also add avocado for extra creaminess.