California Roll Cucumber Salad
This California Roll Cucumber Salad delivers the flavors of a classic California roll in a deconstructed, refreshing salad. It's quick, easy to make, and perfect for a light lunch, side dish, or healthy snack, offering a customizable and crowd-pleasing alternative to traditional sushi rolls.
Equipment
- Cutting board
- Knife
- Small bowl
- Whisk
- Large bowl
- Kitchen shears (optional)
- Measuring cups and spoons
Ingredients
- 2 English cucumbers, diced
- 2 ripe avocados, diced
- 8 ounces imitation crab meat surimi
- 1 cup cooked sushi rice, cooled
- 2 tablespoons sesame seeds black and white
- 2 sheets nori seaweed, cut into strips or crumbled
- ΒΌ cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sriracha optional
- 2 green onions, chopped optional
- Lemon juice for avocado, to prevent browning
Instructions
- Wash and dice the cucumber into small, bite-sized pieces.
- Carefully dice the avocado into small cubes and gently toss with a little lemon juice to prevent browning.
- Shred the imitation crab meat into small pieces.
- Using kitchen shears, cut the nori sheets into thin strips or small squares, or crumble them.
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and sriracha (if using). Taste and adjust the seasonings as needed.
- In a large bowl, combine the diced cucumber, avocado, shredded imitation crab meat, cooked rice, sesame seeds, and nori seaweed.
- Pour the dressing over the salad and gently toss to combine. Be careful not to overmix.
- Garnish with chopped green onions (if using) and an extra sprinkle of sesame seeds. Serve immediately or chill for later.
Notes
For best results, use sushi rice and allow it to cool completely before adding it to the salad. To prevent the salad from becoming soggy, dress it just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the avocado may brown slightly. Get creative with toppings such as edamame, pickled ginger, or masago. For a spicier version, add more sriracha to the dressing. If you don't have sushi rice, any short-grain rice will do. Add a pinch of salt to the rice while cooking for enhanced flavor.