California Roll Cucumber Salad – Easy, Flavor-Packed Sushi Bowl
This California Roll Cucumber Salad brings sushi night vibes to your table—no rolling mat required.
This vibrant, no-cook salad recipe captures everything you love about a California roll.
With crunchy cucumber slices, creamy avocado, sweet crab, and a savory sesame-soy dressing, this flavorful combo is as satisfying as it is simple.
It’s an ideal choice for potlucks, lunches, or easy weeknight dinners. When you’re craving something light but still satisfying, it hits the spot.
This make-ahead salad holds up well in the fridge, making it perfect for busy days.
Ingredients Needed to Make Sushi-Inspired Cucumber Salad
- Use English or Persian cucumbers because they have thinner skins and fewer seeds, making them perfect for salads and easier to slice thinly.
- Imitation crab gives that classic California roll flavor at a fraction of the cost of real crab. You can shred or chop it depending on your preferred texture.
- You can adjust the spice level of the dressing by adding more or less sriracha to the mayo.
- If you don’t have whipped cream cheese, regular cream cheese works too—just let it soften at room temperature for easier mixing.
How to Make a California Roll Salad
- Start by thinly slicing cucumbers with a mandolin and letting them sit to release excess moisture.
- Meanwhile, shred the imitation crab and mix together spicy mayo, whipped cream cheese, and soy sauce for a creamy, tangy dressing.
- Lightly squeeze the cucumbers to drain any remaining water, then stir them into the dressing in batches to coat evenly.
- Add the crab and diced avocado, mix gently, and top with optional green onions or sesame seeds.
- Let the salad chill for at least 2 hours before serving to let the flavors meld. This salad tastes better after chilling, so plan to prep it a few hours in advance or even the night before.
Absolutely. If you prefer it mild, just use plain mayo or swap in a little Greek yogurt for tang without heat.
Yes! Real crab meat works great if you have it, but imitation crab (surimi) keeps it budget-friendly and still delicious.
OXO Good Grips Handheld Mandoline Slicer,White
Kikkoman Sriracha Mayo, 8.5 Ounce (Pack Of 1)The Original Huy Fong Sriracha, 9 OZ Rooster Sriracha Chili Sauce, Spicy Flavor Hot Sauce W/Chili Pepper, Sriracha Chili Paste for Tacos，Hotdogs, Burgers, Soups, 1-PackLOVYANXUE Bamboo Fiber Salad Bowl with Servers Set Large 9.8inches Nature Bamboo Mixing Bowl with Servers with Lid Spoon and Fork for Fruits,Salads and Vegetables
If you’re loving this sushi-inspired recipe, you’ll want to check out these fresh and flavorful ideas too!
- Thai Cucumber Salad is another crisp, tangy option packed with bold flavors and perfect for hot days.
- Wondering what to do with canned crab meat? There are plenty of easy, tasty recipes that make the most of that pantry staple.
- Need summer lunch ideas? Think light, refreshing, and no-fuss meals that keep you cool and satisfied.
California Roll Cucumber Salad Recipe
Ingredients
- 2 cucumbers
- 8 oz crab sticks surami-style
- 2 tbsp spicy mayo Combine 1 tbsp of sriracha and 1 tbsp of mayonnaise to make your own
- 2 tbsp whipped cream cheese
- 2 tbsp soy sauce
- 1 avocado
- green onions optional
- sesame seeds optional
Instructions
- Use a mandolin slicer to thinly slice the cucumbers. Place in a bowl or paper towel-lined plate and allow to sit as you prepare the rest of the salad.
- Shred or chop up the crab sticks. Set aside.
- In a large bowl, combine the spicy mayonnaise, cream cheese and soy sauce. Taste and adjust to personal preferences.
- Dice or slice the avocado. Set aside.
- Lightly compress the cucumbers to extract a bit of the water content and pour out.
- Add the cucumbers to the dressing, about 1/4 of the cucumbers at a time to ensure that all slices get equally coated in the dressing.
- Add the crab meat and avocado, stir to combine well.
- Add the green onions or sesame seeds, if using.
- Refrigerate the cucumber salad for at least 2 hours or overnight.