Fresh, sushi-inspired flavors meet crunchy cool cucumber in this quick salad that’s perfect for warm nights and picnic spreads. Light, bright, and ready in minutes — this is the kind of recipe that pins and repeats.
introduction
California Roll Cucumber Salad is a fun, sushi-inspired side that delivers all the flavors of a California roll in a crunchy, no-roll format. This version keeps things simple and fast while still tasting indulgent. If you want a similar cucumber-forward side with classic ingredients, see this California Roll Cucumber Salad recipe for inspiration.
Why You’ll Love This California Roll Cucumber Salad :
- Sushi flavors without the fuss — no rolling or rice needed.
- Super quick: ready in about 10 minutes for busy weeknights.
- Light and refreshing, great for hot days or potlucks.
- Family-friendly — picky eaters often love the crunchy texture.
- Easy to scale for meal prep or entertaining.
Ingredients Needed :
Protein
- 1 cup imitation crab meat (flaked or chopped)
Produce
- 1 large cucumber (thinly sliced)
- 1 avocado (chopped)
- Chopped green onions for garnish
Sauce & seasoning
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
Toppings
- 1 tbsp sesame seeds
Step-by-Step Instructions :
- Slice the cucumber into thin rounds and chop the avocado.
- In a bowl, combine the cucumber, avocado, and imitation crab meat.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, and salt.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle sesame seeds and chopped green onions on top for garnish. Serve chilled.
Serving Suggestions California Roll Cucumber Salad
Serve this salad chilled alongside grilled fish, teriyaki chicken, or a simple miso soup for a balanced meal. For a casual lunch, spoon the salad onto toasted bread or pile it into butter lettuce leaves for handheld bites. If you love bright cucumber salads, try pairing it with a lighter caprese-style side like the Juicy Cucumber Caprese Salad for variety.
Tips for SuccessCalifornia Roll Cucumber Salad
- Use a mandoline or very sharp knife to get evenly thin cucumber slices for the best crunch.
- Salt lightly and let the salad sit 5–10 minutes to allow flavors to meld, then toss again before serving.
- If you prefer creamier texture, mash half the avocado into the dressing to create a silky coating.
- Keep avocado from browning by adding it right before serving or tossing with a bit of extra rice vinegar.
- Toast the sesame seeds briefly in a dry pan for extra aroma.
variation (if any)
- Spicy Kick: Stir 1–2 tsp sriracha or chili oil into the dressing.
- Tropical Twist: Add diced mango or pineapple for a sweet contrast — similar flavor notes appear in a refreshing Pineapple Cucumber Salad.
- Protein Swap: Use cooked shrimp or diced cooked chicken instead of imitation crab.
FAQs
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, the salad is best eaten within 24 hours. Avocado softens quickly, so for longer storage keep avocado separate and add just before serving.
Q: Can I make this gluten-free?
A: Yes — use gluten-free tamari instead of soy sauce to make the dressing gluten-free.
Q: Can I use a different oil instead of sesame oil?
A: You can, but sesame oil adds a signature nutty flavor. If you must substitute, use a mild oil (like avocado oil) and add a tiny pinch of toasted sesame seeds for flavor.
Ingredients
Protein
- 1 cup imitation crab meat, flaked or chopped Can substitute with cooked shrimp or diced cooked chicken.
Produce
- 1 large cucumber, thinly sliced Use a mandoline or sharp knife for even slices.
- 1 medium avocado, chopped Add right before serving to prevent browning.
- to taste chopped green onions for garnish Adds fresh flavor and color.
Sauce & seasoning
- 2 tbsp rice vinegar Use additional if needed to prevent avocado from browning.
- 1 tbsp soy sauce Can substitute with gluten-free tamari.
- 1 tsp sesame oil Adds a signature nutty flavor.
- to taste salt salt Adjust according to preference.
Toppings
- 1 tbsp sesame seeds Toast for extra aroma if desired.
Instructions
Preparation
- Slice the cucumber into thin rounds and chop the avocado.
- In a bowl, combine the cucumber, avocado, and imitation crab meat.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, and salt.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle sesame seeds and chopped green onions on top for garnish. Serve chilled.
