Ingredients
- 1 cup imitation crab sticks, shredded (or real crab)
- 1 large cucumber, thinly sliced
- 1 avocado, diced
- 2 cups cooked sushi rice or jasmine rice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp mayonnaise (preferably Japanese Kewpie mayo)
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
- Optional: torn nori sheets, sriracha, pickled ginger for topping
Instructions
- Cook and cool the rice. Season lightly with 1 tbsp rice vinegar.
- In a bowl, whisk together soy sauce, sesame oil, mayo, and a splash of rice vinegar to make the dressing.
- Thinly slice the cucumber, dice the avocado, and shred or chop the crab.
- In a large bowl, combine cucumber, avocado, crab, and cooled rice.
- Pour dressing over the mixture and gently toss to coat evenly.
- Sprinkle with sesame seeds and chopped green onions.
- Optional: top with torn nori sheets, a drizzle of sriracha, or pickled ginger before serving.
Notes
- Use English cucumber for best texture and minimal seeds.
- Swap crab for shrimp or canned tuna for variation.
- Add wasabi to dressing for extra heat.
- Omit rice for a low-carb version and double the cucumber and avocado.
- Toss avocado in lemon or lime juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (for rice, if needed)
- Category: Salad
- Method: Mixing
- Cuisine: Japanese-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
