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Easy California Roll Cucumber Salad
Catherine

California Roll Cucumber Salad

Satisfy your sushi cravings with this quick and easy California Roll Cucumber Salad. Enjoy the classic flavors of a California roll—cucumber, crab, and avocado—in a refreshing, no-cook dish perfect for lunch or a light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese-American
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced
  • 1 cup imitation crab or cooked crab, shredded
  • 1 avocado diced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha optional for heat
  • 1 teaspoon sugar or honey
  • Salt and pepper to taste
  • Optional garnish: chopped nori sliced green onions, pickled ginger

Method
 

  1. Prepare Dressing: In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, sriracha (if using), sugar, salt, and pepper. Adjust seasonings to taste.
  2. Combine Ingredients: In a large salad bowl, add cucumber slices, shredded crab, and diced avocado.
  3. Toss Salad: Drizzle the dressing over the cucumber mixture. Gently toss until the ingredients are well-coated.
  4. Garnish & Serve: Sprinkle with toasted sesame seeds and any optional garnishes before serving.

Notes

  • Feel free to substitute real crab meat if preferred.
  • Adjust sriracha and sugar to achieve your desired level of spiciness and sweetness.
  • For extra crunch, add thinly sliced carrots or radish.
  • Serve immediately to maintain freshness, as the avocado can brown if left out too long.