Hey y’all! If you love sushi vibes without the rolling, this Easy California Roll Cucumber Salad is your new weeknight hero—crisp cucumbers, sweet crab, creamy avocado, and a zippy rice-vinegar dressing all in one refreshing bowl. It’s perfect for picnics, potlucks, work lunches, or lazy summer dinners. Let’s get cooking!
Prep Time: 20 minutes | Total Time: 25 minutes | Yield: 4 servings
Why You’ll Love This Easy California Roll Cucumber Salad
- All the flavor of a California roll with zero fuss—no rolling mats required.
- Crunchy, creamy, and savory-sweet with a light, tangy finish.
- Ready in about 25 minutes, including a quick cucumber-salting step.
- Make-ahead friendly and easy to pack for lunch or picnics.
- Simple ingredients, big sushi-inspired payoff.
Ingredients for Easy California Roll Cucumber Salad
- 2 medium English cucumbers (about 600 g), thinly sliced
- 1 teaspoon kosher salt (for salting cucumbers)
- 8 ounces (225 g) imitation crab (surimi), shredded or chopped (or real cooked crab)
- 1 large ripe avocado, diced into ½-inch cubes
- 2 sheets nori, lightly toasted and cut into thin strips (or 2 tablespoons furikake)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Dressing:
- ¼ cup (60 ml) unseasoned rice vinegar
- 1 tablespoon (15 ml) low-sodium soy sauce or tamari
- 1 tablespoon (12 g) granulated sugar (or 2 teaspoons honey)
- 2 teaspoons (10 ml) toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, minced
- ½ teaspoon wasabi paste (optional)
Spicy mayo drizzle (optional but delicious):
- 2 tablespoons (30 g) Kewpie mayonnaise (or regular mayo)
- 1 to 2 teaspoons (5–10 ml) Sriracha, to taste
- 1 teaspoon (5 ml) fresh lime juice
- 1–2 teaspoons water, to thin
Optional add-in: 1 cup (160 g) cooked, cooled short-grain sushi rice
Step-by-Step Directions for Easy California Roll Cucumber Salad
Step 1: Salt the cucumbers for crunch (10 minutes)
Place the sliced cucumbers in a colander and toss with 1 teaspoon kosher salt. Let sit 10 minutes to draw out excess water.
Step 2: Prep the California roll mix-ins (5 minutes)
Meanwhile, shred the crab, dice the avocado, slice the green onions, and cut nori into thin strips. Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking often. (Alternatively, oven-toast on a sheet pan at 350°F/175°C for 5–7 minutes.)
Step 3: Whisk the California roll dressing (3 minutes)
In a small bowl, whisk rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, and optional wasabi until the sugar dissolves.
Step 4: Rinse, dry, and chill the cucumbers (2–5 minutes)
Rinse the salted cucumbers briefly, then pat very dry with paper towels. For extra chill, pop them into the fridge for 5 minutes.
Step 5: Toss the Easy California Roll Cucumber Salad (2 minutes)
In a large bowl, combine cucumbers, crab, green onions, sesame seeds, and half the nori. Add the dressing and toss gently. Fold in the avocado last to avoid mashing. If using rice, fold in now.
Step 6: Finish with spicy mayo and nori (1 minute)
Stir together mayo, Sriracha, lime juice, and water to thin; drizzle over the salad. Top with remaining nori and serve right away or chill 10 minutes.
Notes & Tips for California Roll Cucumber Salad
- For ultra-crisp cucumbers, don’t skip salting; it pulls out moisture and prevents a watery salad. Great primer here: how to salt cucumbers (Serious Eats).
- If your nori isn’t crisp, quickly toast by waving it over a low gas flame for a few seconds or pop it in a 300°F (150°C) oven for 1–2 minutes; learn more about nori here: What is nori? (The Kitchn).
- Using real crab? Gently squeeze any excess moisture before adding so the salad stays perky and not soggy.
Fun Variations of California Roll Cucumber Salad
- Protein swap: Use real lump crab, poached shrimp (chilled), or crispy baked tofu for a vegetarian twist.
- Low-carb/Keto: Skip the rice and swap the sugar for a keto-friendly sweetener; add extra avocado for creaminess.
- Crunchy “tempura” topping: Toss ½ cup panko with 1 teaspoon sesame oil and bake at 350°F (175°C) for 8–10 minutes until golden; sprinkle on right before serving.
Required Equipment
- Chef’s knife and cutting board
- Mandoline (optional, for even cucumber slices)
- Colander
- Paper towels or clean kitchen towel
- Small and large mixing bowls
- Whisk
- Small skillet or sheet pan (for toasting sesame seeds)
Storage & Make-Ahead
For best texture, store components separately and combine just before serving. The dressed Easy California Roll Cucumber Salad is best within 12–24 hours. Keep leftovers in an airtight container in the refrigerator up to 1 day; add nori and spicy mayo just before eating. The dressing keeps up to 1 week in the fridge. For general cold storage guidance, see the USDA/FoodSafety.gov Cold Food Storage Charts.
Serving & Pairings
- Serve with miso soup, steamed edamame, or a simple seaweed salad.
- Pair with grilled teriyaki salmon, sesame roasted broccoli, or pan-seared tofu.
- Drink picks: chilled green tea, crisp lager, or sparkling water with lime.
Pro Tips for Easy California Roll Cucumber Salad
- Slice cucumbers evenly (mandoline helps) so they salt and stay crunchy at the same rate.
- Toast sesame seeds for deeper nutty aroma; here’s a quick guide: How to toast sesame seeds (The Kitchn).
- Fold in avocado at the very end and avoid over-tossing to keep those creamy chunks intact.
FAQ: Easy California Roll Cucumber Salad
Can I make this ahead?
Yes—salt and dry cucumbers, whisk dressing, and prep mix-ins up to 24 hours ahead. Combine just before serving and add nori last for maximum crunch.
Is this gluten-free?
It can be. Use tamari instead of soy sauce and check that your imitation crab and furikake are certified gluten-free (many brands contain wheat).
How do I keep the salad from getting watery?
Salt the cucumbers, pat them very dry, and toss with dressing right before serving. Add nori and spicy mayo at the end.