Easy California Roll Cucumber Salad
A refreshing twist on your favorite sushi roll — this California Roll Cucumber Salad combines crisp cucumber slices, creamy avocado, savory imitation crab, and a tangy mayo-soy dressing. It’s quick to make, full of flavor, and perfect for a light lunch, potluck, or sushi-inspired side dish.
Ingredients
- 1 large English cucumber thinly sliced
- 4 imitation crab sticks chopped
- ½ avocado cubed
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons whipped cream cheese
- 1 ½ tablespoons soy sauce
- 2 teaspoons sesame seeds toasted
Instructions
- Slice the cucumber into 1/8-inch thick slices.
- In a container or jar, combine the cucumber, imitation crab, avocado, mayonnaise, cream cheese, soy sauce, and sesame seeds.
- Shake to combine until well mixed.
- Serve immediately or chill. Garnish with extra sesame seeds if desired.
Notes
- Cream Cheese Tip: Whipped cream cheese blends more easily; if using block cream cheese, soften it first.
- Customize It: Add chopped nori sheets or a drizzle of sriracha for a spicier, more sushi-like flavor.
- Serving Suggestion: Pair with rice crackers, lettuce wraps, or sushi rice for a heartier dish.
- Storage: Best enjoyed fresh, but can be stored in the fridge (airtight container) for up to 1 day.
- Vegan Option: Use vegan mayo and tofu instead of crab and cream cheese.
- Low-Sodium Version: Choose low-sodium soy sauce to reduce saltiness.