California Roll Cucumber Salad (Print Version)

A refreshing salad inspired by California roll flavors—crisp cucumbers, creamy mayo, crab, and sesame.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped (optional)

→ Protein

03 - 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)

→ Dressing

04 - 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil

→ Toppings

08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)

# How to Make It:

01 - In a large bowl, combine the sliced cucumbers and shredded imitation crab (or tofu).
02 - In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.
03 - Pour the dressing over the cucumber and crab mixture. Toss gently to coat evenly.
04 - Add the scallions and half the sesame seeds; mix lightly.
05 - Transfer to a serving platter or individual bowls.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger if desired.
07 - Serve immediately for best texture.

# Additional Tips::

01 -
  • Captures the classic flavors of a sushi favorite without the rolling effort.
  • Ready in just 15 minutes with zero cooking required.
  • Light, refreshing, and easily adaptable for vegetarians.
  • Perfect for a healthy summer appetizer or side dish.
02 -
  • Shred imitation crab by hand to get the best texture for catching the dressing.
  • Always use toasted sesame oil for a deeper, more aromatic flavor profile.
  • Keep the nori strips aside and add them just before serving to prevent them from becoming soggy.
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