Name: Easy California Roll Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese-Inspired
Ingredients: 1 large English cucumber (or 2–3 small Persian cucumbers); 4 imitation crab sticks, diced; ½ ripe avocado, diced; 2 tbsp Kewpie mayonnaise (or regular mayo); 2 tbsp whipped cream cheese; 1½ tbsp soy sauce; 2 tsp toasted sesame seeds (white, black, or both)

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I love this California roll cucumber salad because it transforms the flavors of a sushi favorite into a quick, no‑cook meal. With crisp cucumber, creamy avocado, sweet crab, and savory dressing, it's ready in minutes yet feels restaurant‑worthy.

Why You’ll Love This Recipe

I adore how this salad blends vibrant sushi‑inspired flavors without the fuss of rolling rice. It takes about 10 minutes to prep, uses simple, affordable ingredients, and requires zero cooking. It's fresh, flavorful, and perfect for hot days or when I'm craving something light yet satisfying.

ingredients

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

1 large English cucumber (or 2–3 small Persian cucumbers)
4 imitation crab sticks, diced
½ ripe avocado, diced
2 tablespoon Kewpie mayonnaise (sub regular mayo if needed)
2 tablespoon whipped cream cheese
1½ tablespoon soy sauce
2 teaspoon toasted sesame seeds (white, black, or both)

directions

Slice the cucumber into thin ⅛" rounds using a mandolin or sharp knife.
In a large bowl or lidded container, combine sliced cucumber, diced crab, avocado, mayo, whipped cream cheese, soy sauce, and sesame seeds.
Seal the container and shake vigorously until everything is well coated.
Serve immediately—straight from the bowl or transferred to a plate. Sprinkle extra sesame seeds before serving.

Servings and timing

Serves: about 4
Prep time: 10 minutes
Total time: 10 minutes

Variations

Spicy twist: I like to add a drizzle of Sriracha or spicy mayo for a little heat.
Extra crunch: I sometimes stir in shredded carrot or shelled edamame for added texture.
Seafood upgrade: I swap imitation crab for real crab, cooked shrimp, or even smoked salmon when I want a fancier version.
Rice option: To make it heartier, I fold in a scoop of cooked sushi rice or sprinkle crispy rice bits on top.
Make it gluten-free: I use gluten-free soy sauce or coconut aminos when needed.

storage/reheating

I prefer to eat this salad immediately for the best texture. If I need to store it, I keep it in an airtight container in the fridge for up to 24 hours. The cucumbers will soften and the avocado may brown slightly, but the flavor still holds up. I don’t reheat this—it’s meant to be enjoyed cold and fresh.

FAQs

What type of cucumber works best?

I always reach for English or Persian cucumbers because they have thin skins, small seeds, and stay crisp. Regular cucumbers work too if peeled and seeded.

Can I skip the cream cheese or mayo?

Yes, I can omit one or both for a lighter version. The salad won't be as creamy, but it will still have great flavor from the soy sauce and crab.

How do I keep the avocado from browning?

To keep the avocado looking fresh, I stir it in just before serving. The dressing helps slow down browning as well.

Can I use real crab instead of imitation?

Definitely. I sometimes use fresh cooked crab if I want a more elevated taste. Just adjust the amount based on preference and budget.

Is this recipe gluten-free?

It can be. I make sure to use gluten-free soy sauce or coconut aminos, and check that any toppings I add (like sesame seeds or furikake) are gluten-free too.

Conclusion

This California roll cucumber salad is one of my favorite ways to enjoy sushi flavors at home. It’s fast, fresh, and packed with umami. Whether I’m making it for lunch, a light dinner, or a party dish, it always impresses. I love how easy it is to customize and how satisfying it feels with such minimal effort.

Easy California Roll Cucumber Salad

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Japanese-Inspired
Diet: Gluten Free

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Description

This California Roll Cucumber Salad is a no-cook, sushi-inspired dish that combines fresh cucumber, creamy avocado, imitation crab, and a savory dressing for a quick, refreshing meal that’s ready in just 10 minutes.

Ingredients

1 large English cucumber (or 2–3 small Persian cucumbers)
4 imitation crab sticks, diced
½ ripe avocado, diced
2 tbsp Kewpie mayonnaise (or regular mayo)
2 tbsp whipped cream cheese
1½ tbsp soy sauce
2 tsp toasted sesame seeds (white, black, or both)

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Instructions

Slice the cucumber into thin ⅛" rounds using a mandolin or sharp knife.
In a large bowl or lidded container, combine sliced cucumber, diced crab, avocado, mayo, whipped cream cheese, soy sauce, and sesame seeds.
Seal the container and shake vigorously until everything is well coated.
Serve immediately, optionally garnished with extra sesame seeds.