Easy California Roll Cucumber Salad

I toss together this California Roll Cucumber Salad when I crave sushi flavors without the fuss. Crisp cucumber, creamy avocado, sweet crab, and tangy rice vinegar come together in a bright, refreshing bowl that tastes like a deconstructed sushi roll.

Why You’ll Love This Recipe

I love how fast this salad comes together—no rolling, no rice cooker, just fresh ingredients and a quick toss. It captures all the flavors of a California roll in a simple, crunchy salad that’s great as a light lunch, side dish, or sushi substitute when I’m short on time.

ingredients

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

• 2 medium English cucumbers, thinly sliced

• 1 ripe avocado, diced

• 150 g (about 5 oz) imitation crab (surimi), shredded or chopped

• 2 tbsp rice vinegar

• 1 tbsp soy sauce (low‑sodium preferred)

• 1 tsp sesame oil

• 1 tsp sugar or honey

• 1 tsp toasted sesame seeds

• 1 green onion, thinly sliced

• Optional: pinch of crushed nori strips, pinch of crushed red pepper

directions

1. I start by thinly slicing the cucumbers and placing them in a large bowl.

2. I add the diced avocado and shredded crab on top.

3. In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, and sugar until smooth.

4. I drizzle the dressing over the cucumber mixture and gently toss to coat everything evenly.

5. I sprinkle sesame seeds and sliced green onion over the top, tossing lightly once more.

6. I add optional toppings like nori strips or a pinch of crushed red pepper if I want extra flavor.

Servings and timing

• Servings: Makes about 3 cups of salad—serves 2 as a main or 4 as a side.

• Prep time: ~10 minutes

• Cook time: None

• Total time: ~10 minutes

Variations

• Spicy kick: I add a teaspoon of sriracha or drizzle spicy mayo on top.

• Real crab: I swap in fresh or canned crab meat instead of imitation for a luxe version.

• Pickled cucumber: I let the cucumber slices sit in dressing for 10 minutes before assembling for a sweeter, pickled bite.

• Creamy twist: I stir in a tablespoon of mayonnaise or Greek yogurt to the dressing for extra creaminess.

storage/reheating

I prefer to eat this salad fresh, but I can store leftovers in an airtight container in the fridge for up to 1 day. The cucumbers release water over time, so I gently drain any excess before eating. I don’t reheat—this salad is best served chilled.

FAQs

### How should the cucumbers be sliced?

I slice them about ⅛‑inch thick so they’re crisp but easy to eat, like a sushi roll crunch.

### Can I make this ahead?

I sometimes make the dressing ahead but wait to combine with cucumber and avocado until just before serving to keep everything fresh and lively.

### What can I replace imitation crab with?

I use canned or fresh lump crab meat or even chopped cooked shrimp if I want real seafood flavor.

### Is this gluten‑free?

It’s gluten‑free if I use tamari or a certified gluten‑free soy sauce. Rice vinegar and sesame oil are naturally gluten‑free.

### Can I add rice to make it more filling?

Sure—I fold in cooled sushi rice or short-grain rice after tossing the salad to bulk it up into a more satisfying meal.

Conclusion

I love how this Easy California Roll Cucumber Salad brings together sushi-inspired flavors in a bowl without the effort of rolling. It’s crisp, refreshing, and satisfying—perfect for a quick lunch or a colorful side. I hope you find it as delightful and simple as I do!