Easy California Roll Cucumber Salad is a light, refreshing twist on the classic California sushi roll—no rolling required. I love how it brings together crisp cucumbers, creamy avocado, imitation crab, and a tangy-sweet dressing that gives it all the flavor of sushi in a quick, no-fuss salad form. It’s perfect for lunch, potlucks, or anytime I’m craving sushi flavors without the effort.
Why You’ll Love This Recipe
I love this recipe because it’s fast, fresh, and full of texture. The cucumber gives it a cool crunch, the crab and avocado bring that classic California roll feel, and the rice vinegar dressing ties it all together with a light sushi-inspired tang. It takes less than 20 minutes to make, and I don’t need any special equipment or sushi skills to pull it off.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cucumbers (Persian or English work best), thinly sliced
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Imitation crab meat (or real crab, shredded or chopped)
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Avocado, diced
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Cooked rice (optional, for a heartier salad)
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Rice vinegar
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Soy sauce or tamari (for gluten-free)
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Sesame oil
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Sugar or honey (to balance the acidity)
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Salt and black pepper
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Sesame seeds (optional, for garnish)
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Green onions, thinly sliced
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Optional: seaweed strips or furikake for a true sushi vibe
Directions
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I start by slicing the cucumbers thinly and dicing the avocado. I chop or shred the imitation crab into bite-sized pieces.
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If I’m using rice, I prepare it ahead and let it cool to room temperature.
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In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, and a little sugar or honey. I season the dressing with salt and pepper to taste.
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In a large mixing bowl, I combine the cucumber, crab, avocado, and green onions. I add the rice if I’m using it.
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I pour the dressing over the salad and toss gently to coat everything without mashing the avocado.
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I sprinkle sesame seeds and seaweed strips or furikake on top for garnish and extra flavor.
Servings and timing
This recipe makes about 4 servings and takes just 15–20 minutes total. It’s perfect for a quick lunch, sushi-inspired side dish, or light dinner.
Variations
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I skip the rice to keep it low-carb and light.
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I use real crab or cooked shrimp instead of imitation crab for a seafood upgrade.
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I add mango or thinly sliced radish for extra sweetness and crunch.
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I drizzle with spicy mayo or sriracha for a kick of heat.
storage/reheating
This salad is best served fresh, but I store leftovers in the fridge for up to 1 day. I keep the dressing separate if I plan to make it ahead, and I add the avocado just before serving to keep it from browning. No reheating is needed—this salad is meant to be served cold.
FAQs
Can I use regular cucumbers?
Yes, but I recommend peeling them and removing the seeds if they’re large. English or Persian cucumbers are naturally sweeter and crunchier.
Is imitation crab cooked?
Yes, imitation crab is fully cooked and ready to eat right out of the package. I just chop or shred it before adding it to the salad.
Can I make this salad spicy?
Definitely. I stir sriracha into the dressing or drizzle spicy mayo on top for extra heat.
What can I use instead of rice vinegar?
If I don’t have rice vinegar, I use white wine vinegar or apple cider vinegar with a pinch of sugar to mimic the flavor.
Can I make this salad vegan?
Yes, I replace the imitation crab with shredded tofu, hearts of palm, or a plant-based crab alternative, and keep the rest of the ingredients the same.
Conclusion
Easy California Roll Cucumber Salad is a fresh, tasty way to enjoy sushi flavors without the prep. I love how light and flavorful it is, and how easily it comes together with simple ingredients. Whether I serve it as a main dish or a side, it’s always a fun and satisfying option when I want something cool, crunchy, and full of flavor.
PrintEasy California Roll Cucumber Salad
Easy California Roll Cucumber Salad is a refreshing, no-roll twist on sushi that combines crisp cucumbers, creamy avocado, imitation crab, and a light rice vinegar dressing. It’s a fast and flavorful salad that captures all the classic California roll vibes in under 20 minutes—perfect for lunch or light dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Japanese-Inspired
Ingredients
- 2 cups cucumbers (Persian or English), thinly sliced
- 1 cup imitation crab meat, chopped or shredded
- 1 ripe avocado, diced
- 1/2 cup cooked and cooled rice (optional)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons green onions, sliced
- Optional toppings: seaweed strips or furikake
Instructions
- Slice cucumbers, dice avocado, and shred or chop the imitation crab.
- If using rice, prepare and cool it ahead of time.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, salt, and pepper.
- In a large bowl, combine cucumbers, crab, avocado, green onions, and rice (if using).
- Pour dressing over the salad and gently toss to coat.
- Top with sesame seeds and optional seaweed or furikake. Serve immediately.
Notes
- Use real crab or cooked shrimp for a more traditional seafood option.
- To keep it low-carb, skip the rice entirely.
- Add mango or radish for a pop of color and flavor.
- Drizzle with spicy mayo for a sushi restaurant-style finish.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
