California Roll Cucumber Salad Recipe
Introduction
This California Roll Cucumber Salad is a fresh and flavorful twist on the classic sushi roll. Packed with crunchy cucumber, creamy avocado, and savory crab meat, it’s quick to prepare and perfect for a light meal or snack.
Ingredients
- 1 English cucumber
- 1/2 cup chopped imitation crab meat
- 1/2 avocado, diced
- 1/2 cup shredded carrot
- 1/3 cup whipped cream cheese
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons furikake, divided (optional or to taste)
- Seaweed squares or nori (optional, to taste)
- Sriracha and/or sriracha mayo (to taste)
- Sliced green onion (for garnish)
Instructions
- Step 1: Using a mandoline or sharp knife, slice the English cucumber into thin slices.
- Step 2: Place the cucumber slices into a 32-ounce plastic lidded container or any shakeable container with a lid. The cucumbers should fill about half the container when gently pressed down. Add the chopped crab meat, diced avocado, and shredded carrot on top.
- Step 3: Add the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake. Secure the lid tightly on the container.
- Step 4: Shake the container well until all ingredients are thoroughly combined. It may look messy, but the flavors come together beautifully.
- Step 5: Sprinkle the remaining furikake over the top to taste and enjoy directly from the container. For a prettier presentation, pour the salad into a serving bowl and top with extra cucumber slices, a drizzle of sriracha or sriracha mayo, additional furikake, and sliced green onion.
Tips & Variations
- Use a mandoline for evenly thin cucumber slices, which mix better and have a nicer texture.
- Try adding chopped fresh cilantro or a squeeze of lime for an extra burst of freshness.
- If you don’t have furikake, sprinkle toasted sesame seeds as a flavorful substitute.
- For a spicier kick, increase the amount of sriracha or mix sriracha mayo directly into the salad before shaking.
- Swap imitation crab with cooked shrimp or real crab meat if available for a more authentic touch.
Storage
Store the salad in its sealed container in the refrigerator for up to 1 day for best freshness. Avoid making it too far in advance, as the cucumber releases water and the texture may become soggy. When ready to eat, give the container a gentle shake before serving. Reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
It’s best to prepare this salad the same day you plan to eat it to keep the cucumber crisp and prevent sogginess. If needed, you can assemble it a few hours ahead and keep it chilled, but avoid overnight storage.
Is this salad gluten-free?
It can be gluten-free if you use gluten-free soy sauce and ensure the imitation crab meat does not contain gluten. Check ingredient labels to be sure.
Print
California Roll Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A refreshing and easy-to-make California Roll Cucumber Salad that combines thinly sliced cucumber with imitation crab meat, avocado, shredded carrot, and a creamy, tangy dressing featuring whipped cream cheese, mayonnaise, soy sauce, and rice vinegar. This salad is tossed with the Japanese seasoning furikake and garnished with green onion and optional sriracha for a spicy kick, creating a delightful sushi-inspired dish perfect for a light lunch or appetizer.
Ingredients
Vegetables and Protein
- 1 English cucumber
- 1/2 cup chopped imitation crab meat
- 1/2 avocado, diced
- 1/2 cup shredded carrot
Dressing and Seasonings
- 1/3 cup whipped cream cheese
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons furikake, divided (optional or to taste)
Optional Garnishes
- Seaweed squares or Nori, to taste
- Sriracha and/or sriracha mayo, to taste
- Sliced green onion, for garnish
Instructions
- Prepare the cucumber: Using a mandoline or a sharp knife, slice the English cucumber into thin, even slices to ensure a crisp texture that blends well with the other ingredients.
- Combine main ingredients: Place the cucumber slices into a 32-ounce plastic lidded container or any shakeable container with a lid, gently pressing them down to occupy about half the container volume. Add the chopped imitation crab meat, diced avocado, and shredded carrot on top.
- Add dressing components: Spoon the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake seasoning over the ingredients in the container. Secure the lid tightly to prepare for shaking.
- Mix the salad: Shake the container vigorously until all ingredients are well combined. Although the mixture might appear messy, the flavors will meld beautifully. Once mixed, sprinkle the remaining furikake over the top to enhance the flavor and texture.
- Optional presentation: For a more appealing serving, pour the salad into a serving bowl. Garnish with additional cucumbers if available, a drizzle of sriracha and/or sriracha mayo, extra furikake, and sliced green onions for a fresh, decorative touch. Optionally, add seaweed squares or nori for a traditional sushi element.
Notes
- Use a mandoline slicer for uniformly thin cucumber slices, enhancing texture and presentation.
- If you prefer no spice, omit sriracha or sriracha mayo garnish.
- Furikake is optional but adds authentic Japanese flavor and a slight crunch.
- This salad is best served fresh but can be refrigerated for up to 24 hours; avocado may brown slightly upon storage.
- For a vegan version, substitute imitation crab and cream cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
Keywords: California roll salad, cucumber salad, sushi salad, imitation crab salad, no cook salad recipe, quick lunch, Japanese-inspired salad, creamy cucumber salad
