I’ll never forget the afternoon my oldest asked for sushi—but I didn’t feel like rolling rice. I glanced at the cucumbers in the fridge and thought, “Why not unroll those flavors into a salad?” That’s when I first created my California Roll Cucumber Salad—a refreshing twist that keeps all the bright, creamy flavors of our favorite sushi without rolling a thing.

It quickly became our go-to after soccer practice. I love how the crunchy cucumber, creamy avocado, and sweet crab meld into something vibrant and alive. Every time I scoop a bite with the kids, we pause—just long enough to appreciate how simple ingredients can bring so much joy.

My version shines with a gentle spicy mayo drizzle and the right balance of sea notes—like sushi deconstructed in a bowl. It’s quick, fun to eat, and even my pickiest one doesn’t hesitate to dig in.

California Roll Cucumber Salad - California Roll Cucumber Salad

Short Description

A deconstructed California roll turned salad, combining crisp cucumber, creamy avocado, imitation crab, and a tangy-spicy mayo-soy dressing. Fresh, light, and perfect for warm days.

Ingredients You’ll Need

1 large English cucumber, thinly sliced
6 imitation crab sticks, chopped
½ ripe avocado, diced
2 Tbsp Kewpie mayonnaise (or regular mayo)
1 Tbsp whipped cream cheese (optional, for extra creaminess)
1 Tbsp soy sauce (low-sodium works well)
1 tsp spicy mayo or sriracha (adjust to taste)
1 Tbsp finely chopped pickled ginger (optional)
2 Tbsp chopped green onions
1 tsp toasted sesame seeds
Optional: small nori strips or seaweed flakes

Tools & Equipment

Sharp knife or mandolin (for thin cucumber slices)
Mixing bowl or mason jar with lid
Spoon or chopsticks (for tossing)
Serving bowls or small containers for meal prep

How To Make California Roll Cucumber Salad

Step 1: Prep everything first
Slice the cucumber thinly using a mandolin or a sharp knife. Chop the imitation crab sticks, dice the avocado, and finely chop the green onions and pickled ginger. Have your mayo, cream cheese, soy sauce, and sriracha ready to go.

Step 2: Make the dressing and toss
In a mixing bowl, stir together the mayo, whipped cream cheese, soy sauce, and sriracha until smooth. Add the sliced cucumber, crab, avocado, ginger, and green onions. Gently toss everything until coated evenly—don’t mash the avocado.

Step 3: Serve and garnish
Scoop the salad into bowls or onto plates. Sprinkle with toasted sesame seeds and top with strips of nori or seaweed flakes. Serve right away for the freshest crunch.

Top Tips for Perfecting

Slicing cucumbers thin gives every bite a great crunch—plus it soaks up flavor better.

Kewpie mayo and whipped cream cheese add richness with less mayo (my secret for lighter creaminess)

Skip add‑ins like avocado and ginger for picky eaters—but don’t skip the spicy mayo! It ties it all together.

Serving and Pairing Suggestions

Serve immediately while the cucumber is crisp. It’s perfect as a light lunch or side dish alongside grilled chicken, edamame, or sushi-inspired rice bowls. Makes a fun addition to weekend potlucks or casual dinners.

Storing and Reheating Tips

This salad is best eaten fresh.

Refrigerator: Store in an airtight container up to 2 days, but expect cucumber to soften and liquid to collect.

To Refresh: Drain excess liquid, stir gently—add a splash of soy or mayo before serving again.

Recipe Variations

Real Crab Swap: Use fresh or canned crab for more briny flavor.

Nori-Free: Omit seaweed but add a pinch of furikake or roasted sesame salt.

Heat Lovers: Mix in sliced jalapeños or use wasabi mayo instead of spicy mayo.

Rice Bowl Upgrade: Spoon salad over sushi rice for a low-effort sushi bowl.

Veggie Packed: Add edamame, shredded carrot, or thin radish slices for more crunch and color.

Estimated Nutrition Info (per serving, makes ~4)

Calories: ~200 kcal | Protein: ~7 g | Carbs: ~10 g | Fat: ~16 g

Frequently Asked Questions (FAQs)

1. Can I use regular cucumber instead of English?
Yes—just peel and scoop the seeds for a crisper bite.

2. Is the whipped cream cheese necessary?
It’s optional, but it makes the dressing smoother and lighter than just mayo.

3. Can this be made ahead?
Yes, prep 4 hours ahead and keep refrigerated. Drain before serving.

4. Is it gluten-free?
Use tamari instead of soy sauce and confirm mayo if you’re strict GF.

5. Can I omit mayo for dairy-free?
Swap for vegan mayo or Greek yogurt alternative; skip cream cheese.

Conclusion

This California Roll Cucumber Salad is one of those no-fuss recipes that always makes my week feel brighter. It’s fun to prep with the kids—and even more fun to watch them dive in, crunch after crunchy bite. It’s fresh, satisfying, and reminds me how easy it can be to bring sushi vibes home without fuss.

If you whip this up, drop me a comment—whether you jazz it up with heat or keep it simple. Feel free to pin the recipe, and check CookYourDishes for more quick, flavor-packed meals that build your kitchen confidence.