California Roll Cucumber Salad Recipe
Introduction
This California Roll Cucumber Salad is a refreshing twist on the classic sushi roll, combining crisp cucumber slices with creamy avocado, imitation crab, and flavorful seasonings. It’s quick to prepare and perfect for a light lunch or a tasty snack with an Asian-inspired flair.
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 a sharp knife, slice the 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 cucumber should fill about half of the container when gently pressed down. Add the chopped imitation 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 combined. It may not look perfect at this point, but the flavors will meld beautifully.
- Step 5: Sprinkle the remaining furikake over the top to taste. You can enjoy the salad directly from the container or, for a nicer presentation, pour it into a serving bowl. Add any extra cucumber slices you have, then drizzle with sriracha and/or sriracha mayo. Garnish with additional furikake and sliced green onion.
Tips & Variations
- For added texture, try topping the salad with toasted sesame seeds or chopped nuts.
- Substitute real crab meat if preferred, or use cooked shrimp for a different seafood flavor.
- If you don’t have furikake, a sprinkle of toasted sesame seeds and seaweed flakes can create a similar taste.
- Adjust the amount of sriracha or mayonnaise to control the heat and creaminess to your liking.
Storage
Store the salad in an airtight container in the refrigerator for up to 24 hours. It’s best enjoyed fresh, as the cucumber slices may become watery over time. When reheating is not recommended, but if needed, let it come to room temperature and give it a gentle stir before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance and keep it refrigerated. However, cucumber slices may release water and soften, so it is best eaten within the same day for optimal texture.
Is there a vegan version of this salad?
To make a vegan version, substitute the imitation crab meat with marinated tofu or avocado, use vegan mayonnaise and cream cheese alternatives, and ensure the furikake does not contain fish flakes.
PrintCalifornia Roll Cucumber Salad Recipe
This California Roll Cucumber Salad is a refreshing and vibrant twist on the classic California sushi roll. Featuring thinly sliced cucumber, imitation crab meat, creamy avocado, shredded carrot, and a mix of whipped cream cheese, mayonnaise, soy sauce, and rice vinegar, it delivers the flavors of a sushi roll in a quick and easy salad form. Topped with furikake seasoning, optional seaweed, and spicy sriracha, this dish is perfect as a light snack or appetizer, offering a delicious no-cook method that combines fresh ingredients with bold flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 1 English cucumber
- 1/2 cup chopped imitation crab meat
- 1/2 avocado, diced
- 1/2 cup shredded carrot
Dressing and Toppings
- 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 and to taste
- Sriracha and/or sriracha mayo, to taste
- Sliced green onion, for garnish
Instructions
- Slice the cucumber: Using a mandoline or a sharp knife, carefully slice the English cucumber into thin slices to create a crisp base for the salad.
- Combine main ingredients: Place the cucumber slices into a 32-ounce plastic lidded container or any container with a tight-fitting lid. The cucumber should fill about half of the container when gently pressed down. Add the chopped imitation crab meat, diced avocado, and shredded carrot on top.
- Add dressing ingredients: Top the mixture with whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake seasoning. Secure the lid tightly on the container to prepare for mixing.
- Shake to mix: Shake the container vigorously until all ingredients are well combined. Though it may look messy, the flavors will blend deliciously. Sprinkle the remaining furikake over the top for extra flavor.
- Serve and garnish: For a more elegant presentation, pour the salad into a serving bowl. Garnish with additional cucumber slices if available, drizzle with sriracha or sriracha mayo, and sprinkle extra furikake and sliced green onions. Add seaweed squares or nori on the side if desired. Enjoy immediately.
Notes
- Mandoline slicer helps achieve uniformly thin cucumber slices for better texture.
- This salad is best enjoyed fresh but can be chilled briefly to enhance flavors.
- Furikake seasoning is optional but adds authentic umami and a crunchy texture.
- Imitation crab meat is a convenient substitute; fresh crab can be used for a premium version.
- Sriracha mayo adds a creamy heat; adjust quantity to your spice preference.
- Seaweed squares or nori add a nice crunch and complement the sushi-inspired flavors.
Keywords: California roll, cucumber salad, sushi salad, no-cook salad, Japanese salad, imitation crab salad, avocado salad, furikake, quick salad, healthy snack
