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California Roll Cucumber Salad Recipe | Easy Sushi-Inspired Crab Salad

A fresh California Roll Cucumber Salad with creamy avocado, shredded crab, and a sushi-inspired California Roll Cucumber Salad Recipe vibe.
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This California Roll Cucumber Salad packs all the flavor of a California roll into a crisp, creamy, sushi-inspired salad with cucumber, crab, avocado, edamame, spicy mayo, and sesame seeds.

Ingredients

Scale
  • 16 ounces mini cucumbers, thinly sliced
  • 8 ounces imitation crab, shredded
  • 1 cup shelled edamame
  • 1 large avocado, chopped
  • 2 green onions, thinly sliced
  • 1/2 cup spicy mayo
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon black sesame seeds
  • Soy sauce, to taste

Instructions

  1. Prepare the vegetables and mix-ins.
    Start by slicing the mini cucumbers into thin rounds or half-moons, depending on the shape of your cucumbers. Thin slices work best because they keep the salad crisp and make every bite feel balanced. Thinly slice the green onions, chop the avocado into bite-sized pieces, and set everything aside. If you are using frozen edamame, thaw it first so it mixes in smoothly.
  2. Shred the imitation crab.
    Use two forks to pull the imitation crab apart into smaller strands. This helps it blend more evenly with the rest of the salad and gives the final dish a texture that feels closer to a sushi roll filling. You want the crab to be loose and bite-sized, not clumped together.
  3. Combine the main ingredients.
    Add the sliced cucumbers, shredded crab, chopped avocado, sliced green onions, and edamame to a large bowl. Use a bowl with plenty of room so you can toss everything without smashing the avocado. At this point, the salad should already look colorful and fresh.
  4. Add the spicy mayo.
    Spoon in the spicy mayo and gently stir until all of the ingredients are coated. Move slowly here so the avocado keeps some of its shape. You want the mayo to coat the cucumbers and crab evenly while still leaving the salad textured and chunky.
  5. Finish with sesame seeds.
    Sprinkle both the white sesame seeds and black sesame seeds over the top of the salad. This adds a little nutty flavor and gives the dish that classic sushi-inspired look. If you want a more dramatic finish, save a small pinch of sesame seeds to sprinkle on just before serving.
  6. Serve with soy sauce.
    Taste the salad first, then drizzle soy sauce over the top or serve it on the side so everyone can season their own portion. Some people like just a light splash, while others prefer a little more saltiness. Either way, the soy sauce adds depth and helps the flavors pop.

Notes

Recipe Variations

  • Add shredded carrots or bell peppers for extra crunch and color.
  • Use any type of cucumbers you have on hand.
  • Swap the imitation crab for shrimp or real crab.
  • Replace the spicy mayo with wasabi mayo, or use both together.
  • Make it without mayo and use soy sauce for a lighter version.
  • Add pickled ginger or dried seaweed for a more sushi-style flavor.
  • Stir in cooked rice or crispy rice to make it more filling.
  • Top with crispy wonton strips for extra crunch.

Storage Tips

Store leftover California Roll Cucumber Salad in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, eat it within 2 days, when the cucumbers still have their crunch and the avocado tastes freshest. If possible, add extra sesame seeds and soy sauce only right before serving again.

Nutrition

Find it online: https://irmacooks.com/california-roll-cucumber-salad-recipe/