California Roll Cucumber Salad (Printable)

Crisp cucumbers with creamy mayo, imitation crab, sesame, and seaweed in a refreshing Japanese-American fusion dish.

# What You Need:

→ Vegetables

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

→ Protein

03 - 1 cup imitation crab sticks, shredded

→ Dressing

04 - 1/3 cup mayonnaise
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

# Directions:

01 - In a large bowl, combine the sliced cucumbers and shredded imitation crab.
02 - In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.
03 - Pour the dressing over the cucumber and crab mixture. Toss gently to coat evenly.
04 - Add the scallions and half the sesame seeds; mix lightly.
05 - Transfer to a serving platter or individual bowls.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger if desired.
07 - Serve immediately for best texture.

# Expert Advice:

01 -
  • It delivers all the flavor of a California roll without any rolling, rice rinsing, or bamboo mats to clean.
  • The contrast between cool cucumbers and rich sesame mayo feels restaurant-fancy but uses ingredients you probably already have.
  • You can prep everything in one bowl and serve it straight from the fridge, making it perfect for hot evenings when turning on the stove feels impossible.
02 -
  • If you dress the salad more than 10 minutes before serving, the cucumbers will start releasing water and dilute the flavor, so wait until the last moment to toss.
  • Don't skip toasting the sesame seeds if they're raw, that quick step in a hot pan unlocks a deeper nutty flavor that makes the whole dish taste more intentional.
03 -
  • Run your knife under cold water between slicing cucumbers to keep the slices from sticking to the blade and tearing.
  • If you can find it, use the stick-style imitation crab instead of the chunk kind because it shreds into delicate strands that look more elegant and mix better with the dressing.
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