California Roll Cucumber Salad (Printable View)

A refreshing salad inspired by California rolls with crisp cucumbers, creamy mayo, crab, and sesame. Perfect light meal in 15 minutes.

# What You’ll Need:

→ Vegetables

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

→ Protein

03 - 1 cup imitation crab sticks, shredded

→ Dressing

04 - 1/3 cup Japanese mayonnaise (Kewpie)
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

# How To Make It:

01 - Combine sliced cucumbers and shredded imitation crab in a large mixing bowl.
02 - Whisk together mayonnaise, rice vinegar, soy sauce, and toasted sesame oil in a small bowl until smooth and well combined.
03 - Pour dressing over cucumber and crab mixture. Toss gently to ensure even coating without damaging ingredients.
04 - Fold in scallions and half the sesame seeds, mixing lightly to distribute evenly.
05 - Transfer to serving platter or individual bowls. Top with nori strips, remaining sesame seeds, and pickled ginger. Serve immediately for optimal texture and freshness.

# Best Practices:

01 -
  • It scratches that sushi itch without any of the rolling technique or special equipment needed, just honest ingredients thrown together in minutes.
  • The combination of textures, from the juicy crunch of cucumber to the soft imitation crab and the whisper-thin strips of nori, creates a sensory experience that feels far more complex than the effort required.
02 -
  • Salting and draining your cucumbers for 10 minutes before mixing can prevent the salad from becoming watery, a mistake I made the first three times until a Japanese neighbor kindly pointed it out.
  • The dressing actually tastes better when made a few hours ahead and refrigerated, allowing the flavors to meld, though I discovered this by accident when interrupted by an urgent phone call mid-recipe.
03 -
  • For the most authentic flavor, look for furikake (Japanese rice seasoning) to sprinkle on top instead of plain sesame seeds, a trick I learned from a sushi chef that elevates the entire dish with minimal effort.
  • If your cucumbers are particularly watery, after slicing them, lay them on paper towels and sprinkle with a pinch of salt for 15 minutes, then pat dry before mixing, which concentrates their flavor and prevents a diluted dressing.
Go Back