
If you love California rolls, this cucumber salad gives you all the same delicious flavors without the rice! Itβs light, creamy, crunchy, and packed with crab, avocado, and sesame seeds. A perfect quick lunch, side dish, or meal-prep favorite!
π Prep Time: 10 minutes
β± Total Time: 10 minutes
π½ Servings: 2-3
π₯ Calories per Serving: ~180
π Ingredients
- π₯ 1 large English cucumber, thinly sliced
- π¦ 4 imitation crab sticks, diced
- π₯ Β½ avocado, diced
- π₯£ 2 tbsp Japanese mayo (Kewpie for best flavor!)
- π 1 tsp lemon juice (prevents avocado from browning)
- πΏ 1 tsp soy sauce (or tamari for gluten-free)
- π― Β½ tsp honey or sugar (optional, for balance)
- πΆ Β½ tsp sriracha (optional, for a kick!)
- πΎ 1 tsp sesame seeds (black or white, toasted)
π©βπ³ Instructions
1οΈβ£ Slice the cucumber thinly and pat dry with a paper towel to remove excess moisture.
2οΈβ£ In a mixing bowl, combine the cucumber, diced crab sticks, and avocado.
3οΈβ£ In a small bowl, whisk together the Japanese mayo, lemon juice, soy sauce, and sriracha (if using).
4οΈβ£ Drizzle the dressing over the salad and gently toss to coat everything evenly.
5οΈβ£ Top with sesame seeds and serve immediately for the freshest taste!
π― Why Youβll Love This Recipe
βοΈ Super quick & easy β ready in just 10 minutes!
βοΈ Fresh, creamy, and crunchy β like a sushi roll in salad form!
βοΈ Low-carb & gluten-free (if using tamari).
βοΈ Customizable β add shrimp, seaweed, or even a drizzle of eel sauce!
π₯ Helpful Tips
β
For extra crunch, add crispy tempura flakes or crushed nori!
β
Make it spicy by increasing the sriracha or adding a dash of chili flakes.
β
Best served fresh, but you can store leftovers for 1 day in the fridge.
This California Roll Cucumber Salad is a light yet satisfying way to enjoy sushi flavors in minutes! π₯π₯π£ Try it and let me know how you like it! π