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A white bowl filled with a creamy salad containing sliced avocado, zucchini noodles, shredded crab sticks, and topped with sesame seeds. The background shows a jar of grains and a wooden container.

California Roll Cucumber Salad Recipe

Light, creamy, crunchy, and full of sushi-inspired flavor—California Roll Cucumber Salad is perfect for lunch, dinner, or sharing!

Course Salad
Cuisine Japanese
Prep Time 15 minutes
Chill Time 2 hours
Servings 3 cups

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

  1. 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.

  2. Shred or chop up the crab sticks. Set aside.

  3. In a large bowl, combine the spicy mayonnaise, cream cheese and soy sauce. Taste and adjust to personal preferences.

  4. Dice or slice the avocado. Set aside.

  5. Lightly compress the cucumbers to extract a bit of the water content and pour out.

  6. 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.

  7. Add the crab meat and avocado, stir to combine well.

  8. Add the green onions or sesame seeds, if using.

  9. Refrigerate the cucumber salad for at least 2 hours or overnight.

Recipe Notes

This salad is best within 24–36 hours. After that, the cucumbers and avocado can start to lose their texture.