This California Roll Cucumber Salad is fresh, crunchy, and full of sushi flavor without the fuss of rolling anything. It has crisp cucumbers, creamy avocado, tender crab, and a drizzle of spicy mayo. It’s light but still filling. I make this when I’m craving sushi but want something quick and easy at home.
It takes about 20 minutes to make and serves 4 people.
Why I Love This Recipe
The first time I made this, I had leftover crab from sushi night and way too many cucumbers in the fridge. I tossed everything together in a bowl, added a quick spicy mayo, and honestly? I didn’t miss the rice at all. It was crunchy, creamy, and so satisfying.
Here’s why I keep making it:
- It’s ready in about 20 minutes.
- No cooking needed.
- All the California roll flavors without rolling sushi.
- Light, fresh, and not heavy.
- Easy to adjust based on what you have.
It’s one of those recipes you’ll make once and then start craving again and again.
What You’ll Need
- 3 medium cucumbers, thinly sliced (about 4 cups)
- 1 teaspoon salt (for draining cucumbers)
- 1 cup imitation crab, shredded
- 1 ripe avocado, diced
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Tools You’ll Need
- Sharp knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Colander
Recipe Instructions
Step 1: Slice and Salt the Cucumbers
Thinly slice 3 medium cucumbers into rounds. Place them in a colander and sprinkle with 1 teaspoon salt. Toss and let them sit for 10 minutes to draw out extra water. After 10 minutes, gently squeeze out the liquid.
Step 2: Prep the Mix-Ins
Shred 1 cup imitation crab if not already shredded. Dice 1 ripe avocado into small chunks. Thinly slice 2 tablespoons red onion.
Step 3: Make the Spicy Mayo Dressing
In a small bowl, mix together 2 tablespoons mayonnaise, 1 tablespoon sriracha, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Stir until smooth and creamy.
Step 4: Combine Everything
In a large bowl, add the drained cucumbers, shredded imitation crab, diced avocado, and sliced red onion. Pour the spicy mayo dressing over the top. Gently toss to coat everything evenly.
Step 5: Finish and Serve
Sprinkle 1 tablespoon sesame seeds over the top. Serve right away in a round serving bowl.
Pro Tips
- Let the cucumbers drain fully so the salad doesn’t get watery.
- Use ripe but firm avocado so it doesn’t turn mushy when mixed.
- Toss gently so the avocado keeps its shape.
- If making ahead, add the avocado right before serving.
- Taste before serving and adjust soy sauce if needed.
Substitutions and Variations
- Use cooked shrimp instead of imitation crab.
- Add cooked sushi rice to make it more filling.
- Swap sriracha for chili garlic sauce.
- Add shredded carrots for extra crunch.
- Use Greek yogurt instead of mayonnaise for a lighter dressing.
Make Ahead Tips
You can slice and salt the cucumbers up to 4 hours ahead. Store them in the fridge after draining. Mix the dressing ahead too. Combine everything just before serving for the best texture.
Macros Information (Per Serving, Approximate)
- Calories: 210
- Protein: 9g
- Carbs: 12g
- Fat: 15g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Salt pulls water out of cucumbers through osmosis. That keeps the salad crisp instead of soggy. The fat from the mayo and avocado helps carry flavor, so every bite tastes rich. The vinegar and soy sauce add acid and salt, which balance the creaminess and make the flavors pop.
Common Mistakes
- Skipping the salting step, which makes the salad watery.
- Overmixing and smashing the avocado.
- Using too much soy sauce, making it overly salty.
- Letting it sit too long after adding avocado.
What to Serve With
- Steamed rice
- Miso soup
- Grilled teriyaki chicken
- Edamame
- Seaweed salad
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, but it will still taste good. Stir gently before serving again.
FAQ
Can I use real crab?
Yes, cooked lump crab works great.
Is this spicy?
It has mild heat. Reduce the sriracha if you want it less spicy.
Can I make this dairy-free?
Yes. Just use a dairy-free mayo.
Can I add rice?
Absolutely. Stir in 1 to 2 cups cooked and cooled sushi rice.
Final Thoughts
If you love California rolls, this salad is going to be your new favorite shortcut. It’s fresh, simple, and full of flavor. Try it once and see how easy it is. When you make it, come back and tell me how it turned out or what fun twist you added. I’d love to hear from you.