California Roll Cucumber Salad (Print Version)

A refreshing cucumber salad with creamy mayo, imitation crab, sesame seeds, and nori strips. Inspired by California roll flavors.

# 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 Steps:

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 Advice:

01 -
  • It delivers all the flavors of a California roll without any rolling, rice rinsing, or bamboo mats involved.
  • The crunch of fresh cucumber combined with creamy sesame dressing is ridiculously satisfying and light at the same time.
  • You can prep it in under fifteen minutes, making it perfect for hot evenings when you want something cool and flavorful without turning on the stove.
  • Its flexible enough to go vegetarian with tofu or stay pescatarian with imitation crab, so everyone at the table stays happy.
02 -
  • Dont overdress the salad or it will become watery as the cucumbers release their moisture, you can always add more dressing but you cant take it back.
  • If youre making this ahead, keep the dressing separate and toss everything together just before serving to maintain the crunch.
  • Nori gets chewy and limp if it sits too long in the dressing, so add it at the very end or serve it on the side for people to sprinkle on themselves.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute or two until they smell nutty and turn golden, it makes a huge difference in flavor compared to the pre-toasted kind.
  • If your cucumbers are watery or have large seeds, scoop out the seeds with a spoon before slicing to keep the salad from getting soggy.
  • Use kitchen scissors to cut the nori into thin strips instead of a knife, it's faster and you won't end up with crumbly shreds all over your cutting board.
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