Easy California Roll Cucumber Salad

This Easy California Roll Cucumber Salad takes all the flavors I love from a California sushi roll—crab, avocado, cucumber, and rice—and turns them into a refreshing, no-fuss salad. It’s light yet satisfying, full of bright flavors and crunchy textures, and comes together in just minutes without any rolling required.

Why You’ll Love This Recipe

I love how this recipe captures the essence of sushi in such a simple, wholesome way. There’s no need to deal with seaweed or sushi mats—just fresh ingredients tossed in a flavorful dressing. It’s perfect for lunch, meal prep, or a potluck side dish. Plus, I can adjust the ingredients to make it exactly how I like it, whether I want it spicier, heartier, or totally vegetarian.

ingredients

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

• Imitation crab meat or real lump crab

• Persian or English cucumbers

• Cooked sushi rice or jasmine rice (optional)

• Avocado

• Carrots (shredded or julienned)

• Green onions

• Toasted sesame seeds

• Soy sauce

• Rice vinegar

• Sesame oil

• Mayonnaise

• Sriracha (optional, for spice)

• Salt and pepper

directions

1. Prep the veggies and crab: I slice the cucumbers thinly (or into half-moons) and shred the crab into bite-sized pieces. I also dice the avocado and chop the green onions.

2. Make the dressing: In a small bowl, I whisk together soy sauce, rice vinegar, sesame oil, a little mayo, and sriracha if I’m craving heat. I season it with salt and pepper to taste.

3. Assemble the salad: I toss the cucumbers, crab, avocado, carrots, and green onions in a large bowl. If I’m using rice, I stir it in now to make the dish more filling.

4. Dress and garnish: I pour the dressing over the salad and gently toss everything to coat. I finish it off with a generous sprinkle of toasted sesame seeds.

5. Serve: It’s best served fresh, but I’ve also chilled it for 10–15 minutes if I want it extra cool and crisp.

Servings and timing

This salad serves 4 as a side or 2 as a light main.
Prep time: 15 minutes
Total time: 15 minutes

Variations

I sometimes add diced mango for a sweet contrast or sliced radishes for extra crunch. For a protein boost, I’ve swapped the crab with cooked shrimp or even tofu. If I want a low-carb version, I skip the rice entirely. A drizzle of eel sauce or a few nori strips on top also gives it that authentic sushi feel.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown a little, but it still tastes great. I don’t recommend reheating this salad—it’s meant to be enjoyed cold.

FAQs

Can I use real crab instead of imitation?

Yes, I’ve used real lump crab meat and it works beautifully. It adds a more delicate flavor and texture.

What kind of cucumbers work best?

I prefer Persian or English cucumbers since they’re crisp and have fewer seeds, which keeps the salad from getting watery.

Can I make this salad ahead of time?

I prep everything but the avocado ahead of time. I add the avocado and dressing just before serving so it stays fresh.

How spicy is the dressing?

It’s mild with just a bit of sriracha. I adjust the amount depending on how much heat I want.

Is this salad gluten-free?

It can be. I use gluten-free soy sauce or tamari if I need to avoid gluten.

Conclusion

This Easy California Roll Cucumber Salad is one of my favorite no-cook meals when I want something fresh, flavorful, and fast. It’s got all the sushi flavors I love with none of the hassle. Whether I serve it as a light lunch or a party dish, it always hits the spot.