Easy California Roll Cucumber Salad takes all the flavors I love from a classic California sushi roll and turns them into a light, refreshing salad. Crisp cucumbers, creamy avocado, sweet crab (or imitation crab), and a tangy dressing make this a perfect no-cook option when I’m craving sushi but don’t want the fuss of rolling it.
Why You’ll Love This Recipe
I like how fast and flavorful this salad is—it gives me all the sushi vibes with a lot less effort. It’s a great way to use up fresh veggies, and the combination of crunchy cucumber with creamy avocado and savory crab is seriously satisfying. It’s also naturally gluten-free and easy to customize, which makes it great for sharing or meal prepping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cucumbers (English or Persian, thinly sliced)
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Imitation crab meat or real crab
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Avocado (diced)
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Cooked rice (optional, for a heartier salad)
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Green onions (sliced)
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Rice vinegar
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Soy sauce or tamari
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Sesame oil
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Mayonnaise (optional, for creamy flavor)
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Sesame seeds
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Salt and pepper
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Optional: nori strips, sriracha, or wasabi for extra sushi-style flavor
Directions
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I start by thinly slicing the cucumbers and dicing the avocado.
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I shred or chop the imitation crab meat and slice the green onions.
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In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, and a little mayo if I want a creamy dressing.
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In a large mixing bowl, I combine the cucumbers, crab, avocado, and green onions.
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I pour the dressing over the top and toss everything gently to coat.
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I sprinkle with sesame seeds and season with salt and pepper to taste.
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If I’m using nori strips, I add them just before serving so they stay crisp.
Servings and timing
This recipe makes about 3–4 servings and takes around 15 minutes from start to finish. If I add cooked rice, it becomes more filling and closer to a full meal.
Variations
Sometimes I swap crab for cooked shrimp or even tofu for a vegetarian twist. For extra crunch, I add shredded carrots or thinly sliced radishes. If I want a spicy version, I mix a little sriracha into the dressing or drizzle it over the top. Adding a bit of cooked sushi rice makes it feel more like a sushi bowl.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 1 day, especially if it has avocado, which can brown. If I want to prep ahead, I keep the dressing and avocado separate and mix everything just before serving. I don’t reheat this salad—it’s meant to be enjoyed cold.
FAQs
Can I use real crab instead of imitation?
Yes, I sometimes use real lump crab meat when I want a fresher, seafood-forward flavor. Imitation crab is more affordable and still tastes great.
What kind of cucumbers work best?
I go for English or Persian cucumbers because they’re seedless and have a crisp texture. Regular cucumbers can work too—I just remove the seeds.
How do I keep the avocado from browning?
If I’m not serving it right away, I toss the avocado with a bit of lime or lemon juice to slow down the browning.
Can I add rice to this salad?
Definitely. I often mix in a bit of cooled cooked rice for a sushi bowl vibe—it makes it more filling and balances the textures.
Is this salad good for meal prep?
It’s best fresh, but I prep the components separately and assemble right before eating to keep everything crisp and bright.
Conclusion
Easy California Roll Cucumber Salad is one of my favorite ways to enjoy sushi flavors without the work. I love the freshness, the crunch, and how customizable it is. Whether I serve it as a side or make it into a light meal, it’s always a hit and comes together in no time.
