What I love most about this california roll cucumber salad is how versatile it is. You can easily customize it to your family’s tastes. Add some seaweed salad for an extra oceanic flavor, or throw in some edamame for added protein. It’s so quick, even on my busiest weeknights, I can whip up this california roll cucumber salad and everyone is happy.

This recipe is also a lifesaver when unexpected guests pop over. It looks fancy, tastes amazing, and no one will ever guess how easy it was to make. I often find myself making this california roll cucumber salad for potlucks and picnics because it’s always a hit. Plus, it’s a great way to use up any leftover rice you might have.

One of the biggest challenges I face is getting my kids to eat more vegetables. This california roll cucumber salad is a game-changer in that department. The creamy avocado and flavorful dressing make the cucumber irresistible, and they actually ask for seconds! If you’re looking for a way to sneak in some extra veggies, this is it.

Trust me, your family is going to love this california roll cucumber salad as much as mine does! It’s become such a staple in our house, and I can’t wait for you to try it. I’m sure this california roll cucumber salad will be your go to summer treat!

Ingredients

Here’s what you’ll need to make this delicious california roll cucumber salad. I’ve included some of my personal tips and substitutions to help you customize it to your liking.

4 medium cucumbers, peeled, seeded, and diced: I prefer using English cucumbers because they have fewer seeds and a thinner skin, but any cucumber will work. You can even use Persian cucumbers, which are smaller and have a slightly sweeter taste. Regardless of the type you choose, make sure they’re firm to the touch for the best texture.

2 ripe avocados, diced: Make sure your avocados are ripe but not too soft. You want them to hold their shape in the salad. The California Avocado Commission – Avocado Nutrition offers useful information on avocado ripeness. To test for ripeness, gently press near the stem; it should yield slightly.
8 ounces imitation crab meat, flaked: I usually buy the pre-flaked imitation crab to save time, but you can also use crab sticks and shred them yourself. If you’re feeling adventurous, you can try using real crab meat for a more authentic flavor, but imitation crab is a budget-friendly and delicious alternative.
½ cup cooked sushi rice: Day-old rice works best for this salad. It’s less sticky and holds its shape better. Sushi rice is essential because of its stickiness, which helps bind the salad together. If you don’t have sushi rice, you can use another short-grain rice, but be sure to rinse it well before cooking to remove excess starch.

¼ cup rice vinegar: This gives the salad a nice tang. You can substitute apple cider vinegar if you don’t have rice vinegar on hand. Rice vinegar is milder and slightly sweeter than other types of vinegar, so it complements the other flavors in the salad perfectly.
2 tablespoons soy sauce: I use low-sodium soy sauce to control the saltiness. Soy sauce adds umami, a savory flavor that enhances the overall taste of the salad. If you’re watching your sodium intake, tamari is a gluten-free and lower-sodium alternative.
1 tablespoon sesame oil: This adds a nutty flavor that’s essential to the california roll cucumber salad. A little goes a long way, so be sure to measure carefully. Toasted sesame oil has an even richer flavor, but be careful not to burn it.

1 tablespoon mayonnaise: This adds creaminess to the dressing. I prefer using Japanese mayonnaise (Kewpie) for its richer flavor. Kewpie mayonnaise is made with egg yolks and rice vinegar, giving it a unique tang and creaminess. If you don’t have Kewpie, you can use regular mayonnaise, but consider adding a drop or two of rice vinegar to mimic the flavor.
1 teaspoon sugar: Just a touch to balance out the acidity. You can use white sugar, brown sugar, or even honey as a sweetener. Adjust the amount to your liking, depending on how sweet you want the salad to be.
1 teaspoon sesame seeds: For garnish and added flavor. Toasted sesame seeds have a nuttier flavor and a more appealing texture. You can toast them in a dry pan over medium heat for a few minutes, until they’re golden brown and fragrant.

Optional: seaweed salad: This adds an authentic touch to the california roll cucumber salad.
Optional: sriracha mayo: This can be added to the salad or used as a garnish!
Optional: Furikake seasoning: This Japanese seasoning will add a great additional flavor to your california roll cucumber salad.

For my family, this amount is perfect, but feel free to adjust the ingredient measurements to suit your household’s needs. For example, my kids love extra avocado, so I usually add a third one. If you’re looking to cut down on carbs, you can reduce the amount of rice.

I always buy my cucumbers and avocados from the local farmer’s market. They’re so much fresher and flavorful than the ones at the grocery store. Plus, supporting local farmers is always a good thing! And remember, the FDA Seafood Safety Information is available online. This california roll cucumber salad is the best way to treat yourself to a refreshing healthy meal.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this simple and delicious california roll cucumber salad. Don’t worry if you’re not a sushi expert – this recipe is super easy, I promise!

Prepare the cucumbers: Peel, seed, and dice the cucumbers into small, bite-sized pieces. I find that removing the seeds prevents the salad from becoming too watery. Place the diced cucumbers in a colander and sprinkle with a pinch of salt. This will help draw out any excess moisture. Let them sit for about 10 minutes, then rinse and pat dry with paper towels. Trust me, this step is worth it! Salting the cucumbers is crucial because it helps to draw out excess moisture. Cucumbers are mostly water, and this step prevents the salad from becoming soggy. After salting, rinsing them is equally important to remove the excess saltiness.
Dice the avocado: Gently dice the avocados into similar-sized pieces as the cucumbers. Be careful not to mash them. I like to toss the diced avocado with a squeeze of lemon juice to prevent browning. This california roll cucumber salad will turn brown quickly if not taken care of. The acidity in the lemon juice slows down oxidation, which causes browning. Lime juice works just as well and adds a slightly different flavor profile.
Flake the imitation crab: If you’re using crab sticks, shred them into small pieces. Otherwise, simply flake the pre-shredded imitation crab meat. Make sure to remove any shells that may be present! Imitation crab is made from surimi, a fish paste, and it can sometimes contain small pieces of shell. Taking the time to check and remove them ensures a better eating experience.

Combine the ingredients: In a large bowl, combine the diced cucumbers, avocado, flaked imitation crab, and cooked sushi rice. Gently toss everything together. Be careful not to overmix, as this can make the avocado mushy. Using a gentle hand is key when mixing the salad. Overmixing can not only make the avocado mushy but also break down the cucumbers, leading to a less appealing texture.
Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, mayonnaise, and sugar until well combined. Taste and adjust the seasoning as needed. If you like a little heat, add a dash of sriracha. Whisking the dressing ensures that all the ingredients are properly emulsified, creating a smooth and creamy texture. Adjusting the seasoning to your liking is crucial, as everyone’s taste preferences are different.
Dress the salad: Pour the dressing over the salad and gently toss to coat. Be careful not to add too much dressing, as you don’t want the salad to be swimming in it. You can always add more later if needed. This california roll cucumber salad is super simple to make! Adding the dressing gradually allows you to control the amount and prevent the salad from becoming too soggy. It’s always better to start with less and add more as needed.

Garnish and serve: Sprinkle the sesame seeds over the salad and serve immediately. If you’re making this ahead of time, wait to add the dressing until just before serving to prevent the cucumbers from becoming soggy. My husband loves to add a sprinkle of furikake seasoning on top for extra flavor. I like to have a small serving of seaweed salad on the side! Furikake is a Japanese seasoning blend that typically includes seaweed, sesame seeds, and spices. It adds a unique and savory flavor to the salad.

Preparing California Roll Cucumber Salad

I’ve learned the hard way to let the cucumbers drain properly. If you skip this step, your salad will be watery and the dressing will be diluted. Trust me on this one! Also, don’t be afraid to experiment with the dressing. Some days I add a little ginger or garlic for an extra kick. This california roll cucumber salad is perfect to make and add new flavors.

Serving Ideas

Okay, so you’ve made this amazing california roll cucumber salad – now what? Here are some of my favorite ways to serve it and make it a complete meal.

We love to serve this california roll cucumber salad as a light lunch or a side dish with grilled chicken or fish. It’s also perfect for picnics and potlucks because it’s easy to transport and doesn’t require any heating. My kids love to eat it straight out of the bowl with chopsticks!

For a more substantial meal, you can serve this california roll cucumber salad over a bed of mixed greens or with some steamed edamame. It’s also delicious served with a side of miso soup. My daughter always asks for extra avocado on her portion.

If you’re having a party, you can present this california roll cucumber salad in individual serving cups for a fun and elegant presentation. I like to garnish each cup with a sprinkle of sesame seeds and a sprig of cilantro. This california roll cucumber salad makes a great addition to any party.

Leftovers (if you have any!) make a great lunch the next day. Just store the salad in an airtight container in the refrigerator. The cucumbers might release a little more liquid, so you might want to drain it before serving. Also, the avocado might turn brown slightly, but it’s still perfectly safe to eat.

I find that this recipe serves about 4-6 people, depending on how hungry everyone is. My husband always asks me to make extra because he loves the leftovers for lunch. If you’re serving a larger crowd, simply double or triple the recipe. Try this california roll cucumber salad for a guaranteed good time.

This california roll cucumber salad has become a staple in our house. It’s healthy, refreshing, and so easy to make. Plus, it’s a great way to get my kids to eat more vegetables. I hope you enjoy it as much as we do!

FAQs

I get asked a lot of questions about this california roll cucumber salad, so I thought I’d compile some of the most common ones here.

Can I make this salad ahead of time?

Yes, you can! However, I recommend waiting to add the dressing until just before serving to prevent the cucumbers from becoming soggy. You can prepare the cucumbers, avocado, and imitation crab ahead of time and store them separately in the refrigerator.

Can I use real crab meat instead of imitation crab?

Absolutely! Real crab meat will add a richer flavor to the salad. However, it’s also more expensive. If you’re on a budget, imitation crab is a perfectly acceptable substitute.

Can I add other vegetables to this salad?

Of course! Feel free to add any vegetables you like. Some good options include shredded carrots, chopped bell peppers, and thinly sliced red onions. This california roll cucumber salad can have a lot of variety with just small tweaks.

Can I make this salad vegan?

Yes, you can! Simply substitute the imitation crab with tofu or tempeh. You can also use a vegan mayonnaise in the dressing. Make sure to use a plant-based alternative for your california roll cucumber salad.

My avocado is turning brown. What can I do?

As I mentioned earlier, tossing the diced avocado with a squeeze of lemon juice will help prevent browning. You can also try storing the salad in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent air exposure.

What if I don’t have rice vinegar?

Apple cider vinegar or white wine vinegar can be used as a substitute for rice vinegar. However, they have a slightly different flavor, so you might want to adjust the amount to taste. Try adding a little to your california roll cucumber salad.

My mother-in-law is on a low-sodium diet, so I always use low-sodium soy sauce and omit the salt when I make this salad for her. I’ve also learned that chilling the salad for at least 30 minutes before serving enhances the flavors. This california roll cucumber salad is a simple and delicious recipe for the ages.

Conclusion

This california roll cucumber salad isn’t just a recipe for me; it’s a memory of those hot summer days, a solution to picky eating, and a quick, delicious meal that I can always rely on. It’s the perfect example of how simple ingredients can come together to create something truly special.

Always taste and adjust the seasoning to your liking. This is especially important with the dressing.
Don’t be afraid to experiment with different ingredients. Add some seaweed salad, edamame, or any other vegetables you enjoy.
Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld together and enhance the overall taste.

My son loves it with extra avocado, while my daughter prefers it with a sprinkle of sesame seeds. It’s amazing how such a simple salad can be customized to suit everyone’s preferences. This california roll cucumber salad is something everyone will be sure to love.

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! It’s a foolproof recipe that’s sure to impress your family and friends. You can try this california roll cucumber salad today!

I’d love to hear how this turns out for your family – drop me a comment and let me know! Did you add any special ingredients? Did your kids love it as much as mine do? This california roll cucumber salad can be an extremely fun meal to make!

Happy cooking, and I hope this california roll cucumber salad becomes as beloved in your kitchen as it is in mine!

California Roll Cucumber Salad: A Refreshing Twist on a Classic

Print Recipe

This California Roll Cucumber Salad offers a refreshing twist on the classic sushi roll, packed with nutrients and flavor. Enjoy the benefits of cucumber, avocado, and crab sticks in a light and satisfying salad.

Author: Kiera
Prep Time: 15
Total Time: 15

Yield: 4 1x
Category: Salad
Method: Mixing

Cuisine: Japanese-Inspired

Ingredients

Scale

4 cups cucumber, peeled, seeded, and diced
1 cup imitation crab meat, chopped

1 avocado, diced
1/4 cup mayonnaise
2 tablespoons rice vinegar

1 tablespoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon sesame seeds

Salt and pepper to taste

Instructions

In a large bowl, combine the diced cucumber, imitation crab meat, and avocado.
In a separate small bowl, whisk together the mayonnaise, rice vinegar, sesame oil, and soy sauce.