Easy California Roll Cucumber Salad
If you love California rolls but do not feel like fussing with rolling sushi at home, this easy cucumber salad is a fresh and satisfying fix. It combines crunchy cucumber, imitation crab, creamy avocado, mayonnaise, cream cheese, soy sauce, and toasted sesame seeds for a quick sushi-inspired lunch or light dinner.
Equipment
- mandolin or sharp knife
- cutting board
- large deli container, jar, or mixing bowl
- lid or mixing spoon
Ingredients
- 1 large cucumber, thinly sliced
- 4 sticks imitation crab, chopped into bite-sized pieces
- 1/2 avocado, cubed
- 2 tbsp mayonnaise
- 2 tbsp cream cheese, softened
- 1 1/2 tbsp soy sauce
- 2 tsp toasted sesame seeds
Instructions
- Using a mandolin or a sharp knife, slice the cucumber into thin rounds, about 1/8 inch thick. Thin slices give the salad a light texture and help the flavors mix together evenly.
- Place the sliced cucumber in a large deli container, jar, or mixing bowl. Add the chopped imitation crab, cubed avocado, mayonnaise, softened cream cheese, soy sauce, and toasted sesame seeds.
- If using a container or jar with a lid, seal it tightly and shake until everything is well coated. If using a bowl, stir gently until the dressing is evenly mixed and the cucumber is nicely coated. Do not overmix so the avocado keeps its shape.
- Serve right away for the freshest texture and flavor. Top with a few extra sesame seeds if desired.
Notes
English cucumber works best for this salad because it has a thin skin, fewer seeds, and a crisp texture. If using regular cucumbers, peel and seed them first to avoid excess moisture. For the best texture, serve the salad right away and add the avocado just before serving. If needed, salt watery cucumber slices lightly, let them drain for 15 to 20 minutes, and pat dry before mixing. This salad is best enjoyed the same day and should be stored in an airtight container in the fridge for up to 24 hours.