California Roll Cucumber Salad (Printable)

Refreshing salad with crisp cucumbers, creamy mayo, crab, and sesame. A light Japanese-American dish ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped (optional)

→ Protein

03 - 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)

→ Dressing

04 - 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil

→ Toppings

08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)

# How To Make It:

01 - In a large bowl, combine the sliced cucumbers and shredded imitation crab (or tofu).
02 - In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.
03 - Pour the dressing over the cucumber and crab mixture. Toss gently to coat evenly.
04 - Add the scallions and half the sesame seeds; mix lightly.
05 - Transfer to a serving platter or individual bowls.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger if desired.
07 - Serve immediately for best texture.

# Expert Tips:

01 -
  • It comes together in the time it takes to slice a few cucumbers, no heat required.
  • The creamy sesame dressing clings to everything and tastes like the best part of takeout sushi.
  • You can make it with tofu and skip the seafood entirely without losing any of that savory richness.
  • The nori adds a salty, ocean punch that makes plain cucumbers feel special.
02 -
  • If you dress this too early, the cucumbers will release water and dilute the dressing into a puddle.
  • Cutting the nori with kitchen scissors is faster and cleaner than trying to use a knife.
  • Kewpie mayo really does make a difference, but if you add a tiny squeeze of lemon to regular mayo, you'll get closer to that tangy richness.
03 -
  • Salt the cucumbers lightly and let them sit for ten minutes, then squeeze out the excess water before dressing—they'll stay crunchier longer.
  • Use the back of a spoon to taste the dressing before you pour it—you want it bold enough to stand up to the mild cucumbers.
  • If you can't find imitation crab, cooked shrimp chopped into small pieces works just as well.
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