Easy California Roll Cucumber Salad

This Easy California Roll Cucumber Salad takes all the classic flavors of a California roll—crab, cucumber, avocado, rice, and a touch of sesame—and turns them into a fresh, crunchy, no-fuss salad. It’s a light, satisfying dish that’s perfect for lunch, meal prep, or a fun twist on sushi night at home.

Why You’ll Love This Recipe

I love how this salad packs the essence of sushi without any rolling or fancy tools. It’s incredibly quick to throw together, and I get all the textures I crave: crisp cucumber, creamy avocado, tender crab, and chewy rice. Plus, it’s easy to adjust with what I have in my fridge. Whether I’m craving sushi or just something refreshing and simple, this salad hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Imitation crab sticks (or real crab if I want to go fancy)

• Cucumber

• Avocado

• Cooked sushi rice or jasmine rice

• Rice vinegar

• Soy sauce

• Sesame oil

• Mayonnaise (Japanese mayo like Kewpie works great)

• Toasted sesame seeds

• Green onions

• Optional: nori sheets, sriracha, pickled ginger

Directions

1. I start by cooking and cooling the rice, seasoning it lightly with rice vinegar.

2. While that chills, I slice the cucumber thinly, dice the avocado, and shred or chop the crab.

3. In a bowl, I whisk together soy sauce, sesame oil, mayo, and a splash of rice vinegar to make a creamy dressing.

4. I combine the cucumber, crab, avocado, and rice in a large bowl, then gently toss everything with the dressing.

5. I sprinkle sesame seeds and chopped green onions on top, and sometimes I tear up some nori sheets or add a little sriracha for kick.

Servings and timing

This recipe serves about 4 people as a side or 2 as a main dish. It takes me around 10 minutes if I already have the rice cooked, or 25–30 minutes total including cooking and cooling the rice.

Variations

When I want a low-carb version, I skip the rice entirely and double up on the cucumber and avocado. I’ve also made it with shrimp or canned tuna instead of crab. Sometimes I mix wasabi into the dressing for a punch, or I top it with crispy fried onions for a fun crunch. It’s easy to make it spicy, vegan, or even more protein-rich depending on what I need.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. If the avocado starts to brown, I give it a quick toss with extra vinegar before serving. I don’t reheat this salad—it’s meant to be served cold or at room temperature.

FAQs

Can I make this ahead of time?

Yes, I usually prep all the ingredients and store them separately, then mix everything right before serving so it stays fresh and crisp.

What kind of cucumber works best?

I prefer English cucumber because it’s seedless and has a tender skin, but any cucumber works as long as I remove the seeds if they’re watery.

Can I use canned crab instead of imitation?

Definitely. I’ve made this with real lump crab meat, and it’s delicious—just more delicate and slightly pricier.

Is it okay to use regular rice?

Yes, I often use jasmine or short-grain white rice if I don’t have sushi rice. I just make sure it’s cooled and seasoned lightly with vinegar.

How do I keep the avocado from browning?

I toss it with a bit of lemon or lime juice right after cutting, and that usually keeps it green and fresh-looking.

Conclusion

This Easy California Roll Cucumber Salad is one of my favorite ways to enjoy sushi flavors without the hassle. It’s light, customizable, and comes together in no time. Whether I’m meal-prepping or making a quick dinner, this salad always delivers on flavor, texture, and simplicity.