Save Last summer my friend returned from a trip to Los Angeles raving about these California roll flavors in salad form. I was skeptical until I took that first crunchy, creamy bite and understood exactly what she meant. Now it is my go-to when I want something refreshing but satisfying.
I made this for a dinner party last month and watched three friends who claimed to hate crab meat go back for seconds. Something about that familiar sushi flavor profile being transformed into a salad makes it feel like a special discovery even though it comes together in minutes.
Ingredients
- 2 large cucumbers thinly sliced: English or Persian cucumbers work best because they have fewer seeds and stay crispier longer
- 2 scallions finely chopped: These add a mild onion bite that brightens everything
- 1 cup imitation crab sticks shredded: The sweetness pairs perfectly with the creamy dressing but extra firm tofu cubes work beautifully too
- 1/3 cup mayonnaise preferably Japanese Kewpie mayo: This makes all the difference with its richer eggier flavor
- 1 tablespoon rice vinegar: Adds just enough brightness to cut through the creaminess
- 1 teaspoon soy sauce: That essential umami foundation
- 1 teaspoon toasted sesame oil: A little goes a long way for that nutty aroma
- 2 tablespoons toasted sesame seeds: Toast them yourself for the best flavor
- 2 sheets roasted seaweed nori cut into thin strips: These add that unmistakable sushi restaurant essence
- 1 tablespoon pickled ginger chopped optional: I always add it for that extra zing
Instructions
- Prepare your foundation:
- In a large bowl combine the sliced cucumbers and shredded imitation crab or tofu
- Whisk the creamy dressing:
- In a small bowl whisk together the mayonnaise rice vinegar soy sauce and toasted sesame oil until smooth and glossy
- Bring it together:
- Pour the dressing over the cucumber and crab mixture then toss gently until everything gets coated in that creamy goodness
- Add the fresh elements:
- Stir in the scallions and half the sesame seeds mixing lightly so you do not break up the cucumber
- Plate it beautifully:
- Transfer to a serving platter or individual bowls making sure to get some of everything in each portion
- Finish with flair:
- Top with nori strips remaining sesame seeds and pickled ginger if you want that extra pop of flavor
- Enjoy right away:
- Serve immediately while everything is at its crispest and creamiest
Pin it This recipe has become my secret weapon for potlucks because it looks impressive but takes almost no time. People always assume I spent way more effort on it than I actually did.
Making It Your Own
Sliced avocado or radish adds wonderful crunch and creaminess. Sometimes I add tiny cubes of mango when I want something sweet and tropical that still works with the sesame flavors.
Perfect Pairings
A chilled glass of crisp Sauvignon Blanc or cold sake makes this feel like a proper restaurant experience at home. It also works beautifully alongside miso soup and edamame for a complete light dinner.
Make Ahead Magic
You can slice the cucumbers and shred the crab up to a day ahead but keep them separate. Whisk the dressing and store it in a small jar then toss everything together just before your guests arrive.
- Keep the nori strips in a sealed container so they stay perfectly crisp
- Toast extra sesame seeds and store them for future recipes
- This salad tastes even better after the flavors meld for just 10 minutes
Pin it Every bite reminds me of those perfect sunny days when food just hits the spot. Hope this brings you as much simple joy as it has brought me.
Frequently Asked Questions
- → Can I make this salad ahead of time?
This salad tastes best when served immediately, as the cucumbers maintain their crunch and the nori stays crispy. However, you can prepare the dressing and shred the crab up to a day in advance. Store them separately in the refrigerator and toss everything together just before serving.
- → What's the best way to slice the cucumbers?
Thin, uniform slices work best for this dish—about 1/8 inch thick. You can use a sharp knife, a mandoline slicer, or a vegetable peeler to create ribbons. Thinner slices absorb the dressing better and create a more delicate texture.
- → Can I substitute the imitation crab?
Absolutely. Extra-firm tofu cubed into small pieces makes an excellent vegetarian alternative. You could also use cooked shrimp, shredded cooked chicken, or even leave the protein out entirely for a lighter vegetable-focused version.
- → Is regular mayonnaise okay to use?
While Japanese Kewpie mayo has a richer, eggier flavor that enhances the dish, regular mayonnaise works perfectly fine. The dressing will still be creamy and delicious. For a vegan version, use plant-based mayonnaise.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 2 days. Note that the cucumbers will release water and the nori will lose its crispness over time. If meal prepping, keep the nori strips and sesame seeds separate and add them just before eating.
- → What other toppings work well?
Sliced avocado adds creaminess, while radishes provide extra crunch. Thinly sliced carrots, edamame, or pickled vegetables also complement the flavors. For more protein, consider adding tempura flakes or cooked shrimp on top.