California Roll Cucumber Salad (Printable)

Crisp cucumbers and imitation crab in creamy sesame-mayo dressing, topped with nori strips for a refreshing Japanese-American twist.

# What you'll need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped

→ Protein

03 - 1 cup imitation crab sticks, shredded

→ Dressing

04 - 1/3 cup mayonnaise, preferably Japanese Kewpie
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

# How to make it:

01 - Combine sliced cucumbers and shredded imitation crab in a large mixing bowl.
02 - Whisk together mayonnaise, rice vinegar, soy sauce, and toasted sesame oil in a small bowl until completely smooth and emulsified.
03 - Pour dressing over cucumber and crab mixture. Toss gently but thoroughly to ensure even coating.
04 - Fold in scallions and half the toasted sesame seeds, mixing lightly to distribute.
05 - Transfer salad to a decorative serving platter or individual serving bowls.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger. Serve immediately for optimal texture and freshness.

# Expert suggestions:

01 -
  • You get all the flavors of a California roll without touching a sushi mat or wrestling with sticky rice
  • It keeps beautifully in the fridge for a quick lunch or impressive last minute appetizer
02 -
  • Do not slice the cucumbers too far in advance or they will release water and turn your beautiful creamy dressing into a sad puddle
  • Real mayonnaise matters here, miracle whip will give you a weirdly sweet flavor profile that fights with the soy sauce
03 -
  • Use a mandoline if you want those paper thin cucumber slices that make this look like something from a high end restaurant
  • Toast your sesame seeds in a dry pan for 2 minutes before adding them to deepen their nutty flavor tenfold
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