California Roll Cucumber Salad (Print Version)

Crisp cucumbers meet creamy crab and sesame in this refreshing 15-minute Japanese-American inspired salad.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped (optional)

→ Protein

03 - 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)

→ Dressing

04 - 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil

→ Toppings

08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)

# How to Make It:

01 - In a large bowl, combine the thinly sliced cucumbers and shredded imitation crab or tofu.
02 - In a separate bowl, whisk together mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.
03 - Pour dressing over the cucumber and crab mixture, tossing gently for even coating.
04 - Incorporate finely chopped scallions and half the toasted sesame seeds, mixing lightly.
05 - Transfer the mixture to a serving platter or individual bowls.
06 - Top with nori strips, remaining sesame seeds, and optional pickled ginger.
07 - Serve immediately to retain optimal texture and freshness.

# Additional Tips::

01 -
  • It captures everything delicious about a California roll without the rolling work
  • The cool crisp cucumber against rich creamy dressing is pure summer magic
02 -
  • The dressing can make the cucumbers soggy if it sits too long so dress right before serving
  • Imitation crab is already cooked so no additional cooking needed which makes this so quick
03 -
  • Use a vegetable peeler to create ribbon thin cucumber slices for an elegant presentation
  • Sprinkle a tiny pinch of sea salt over the cucumbers and let them sit for 10 minutes then drain excess liquid for the crunchiest texture
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