Fresh California Roll Salad

This cucumber California roll salad takes sushi flavors and turns them into a quick, cool dish that hits the spot when I'm craving sushi but don't want the hassle of rolling. The snappy cucumber paired with smooth avocado and delicate crab gives me that same great mix of textures and tastes I go nuts for in regular California rolls.

I came up with this dish during a brutal heatwave when cooking was the last thing I wanted to do. Now my folks ask for it every week as a breezy dinner choice that feels a bit fancy without the work.

Ingredients

• English cucumber: Gives you that awesome snap without all the water and bitter taste you might get from regular cucumbers
• Imitation crab sticks: Bring that California roll taste without emptying your wallet on real crab
• Ripe avocado: Adds that must-have smoothness – pick ones that give just a little when pressed
• Kewpie mayonnaise: Brings a special zip that normal mayo just can't match
• Whipped cream cheese: Makes the dressing fluffy while keeping it rich
• Soy sauce: Cuts through the creamy stuff with deep savory notes – grab low sodium if you're watching your salt
• Toasted sesame seeds: Pack that nutty punch and real sushi vibe

Step-by-Step Instructions

Slice the Cucumber:

Getting even, skinny slices makes all the difference in how this tastes. Try for see-through 1/8 inch pieces so they soak up the sauce but stay crisp. A mandolin's great for this, but a good knife works fine too. The cucumber takes the place of rice you'd normally have in California rolls.

Combine Ingredients:

How you stack things matters for good mixing. Put cucumber slices on the bottom of your bowl, then drop in your protein and avocado next. Cut the crab small enough to spread around but not tiny. For avocado, go with chunks that aren't too big or too small – you want creamy bites throughout. Add the wet stuff last so it can drip down while mixing.

Mix the Salad:

The shake-up method really pulls this salad together. Make sure your container isn't stuffed too full so things can move around when shaking. Double-check your lid's on tight to avoid a mess. Shake firmly enough to coat everything but don't go wild or you'll smash the avocado. About half a minute of shaking usually does the trick.

Serve and Enjoy:

When you eat this matters. While you can make it ahead of time, the cucumber will get wetter as it sits, so it's best within a few hours of making it. When serving friends, a wide, flat bowl shows off all the goodies better than a deep one.

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Kewpie mayo really is the game-changer here. I tried making this once with regular mayo and could tell right away something was off. That slightly sweet, umami kick from Kewpie turns this from just another salad into something that actually tastes like fresh sushi.

Storage Tips

This cucumber mix tastes best right away, but you can fix it up to 4 hours before eating if needed. Keep it in a sealed container in the fridge, but remember the cucumber keeps leaking water, so it'll get soggier the longer it sits. If you want to make it ahead, maybe keep the dressing on the side and mix everything just before eating for the best texture. The avocado starts turning brown once cut, so throwing in a bit more lemon juice helps keep the color nice if you're not eating right away.

Variations To Try

You can play around with this recipe based on what you like or what's in your kitchen. Want some heat? Add a squirt of sriracha or some red pepper flakes to your mix. If you're feeling fancy, swap the imitation stuff for real crab meat or some cooked shrimp. For extra crunch and that true sushi feel, try adding thin strips of nori or a shake of furikake. Need something more filling? Serve it over a small scoop of sushi rice or toss in some edamame for more protein.

Serving Suggestions

This easy dish works great by itself for a light lunch or as part of a bigger Asian meal. Pair it with a simple miso soup for a complete light dinner that feels like eating at your favorite sushi spot. When having friends over, put it in small cups or bowls as a starter. During hot weather, I love serving this with some grilled teriyaki chicken for a nice dinner that doesn't need much cooking. The flavors also go really well with cold sake or a crisp white wine if you want to make dinner feel special.

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This salad brings all your favorite sushi tastes in just minutes—simple, fresh, and totally addictive!

Frequently Asked Questions

→ Can fresh crab replace imitation crab?

Of course! Fresh crab will give the dish a richer and more natural flavor. Just cook and shred it thoroughly for easy mixing.

→ How do I make this vegetarian?

Skip the crab entirely and load up on cucumber, avocado, or even toss in edamame or tofu for a protein boost.

→ What’s a good swap for kewpie mayo?

You can use regular mayo with a splash of rice vinegar and a little sugar to get a similar flavor profile.

→ Can it be prepped ahead of time?

You can prepare the pieces beforehand but wait to mix them until you’re ready to eat so the cucumber stays crisp.

→ What else can I put on top?

Try sprinkling green onion, seaweed strips, or even adding a spicy touch with a drizzle of sriracha.