Name: California Roll Cucumber Salad Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Japanese-inspired
Ingredients: 1 large cucumber, thinly sliced; 1 cup imitation crab meat, shredded; 1 avocado, diced; 1/4 cup green onions, sliced; 1/4 cup rice vinegar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; Salt and pepper, to taste; 1 teaspoon sesame seeds (for garnish)

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Introduction

This California Roll Cucumber Salad is a fresh and flavorful twist on the classic sushi roll. It’s light, easy to prepare, and perfect as a side dish or a refreshing snack.

A close-up view of a bowl of sushi rolls arranged in neat rows on a white bowl, placed on a white marbled surface. Each sushi piece has a thick transparent layer of white rice on the outside, with bright green slices of cucumber running through the center. On top of each roll, there is a dollop of creamy light orange sauce, drizzled with a slightly darker orange sauce and sprinkled with small black sesame seeds. The cucumber slices peek out prominently from each roll, adding a fresh green contrast to the overall soft colors of the sushi. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber, thinly sliced
1 cup imitation crab meat, shredded
1 avocado, diced
1/4 cup green onions, sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sesame seeds
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine the sliced cucumber, shredded imitation crab meat, diced avocado, and sliced green onions.
Step 2: In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until well combined.
Step 3: Pour the dressing over the cucumber mixture and gently toss to coat all the ingredients evenly.
Step 4: Sprinkle sesame seeds on top for garnish.
Step 5: Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra crunch, add sliced radishes or julienned carrots.
Substitute the imitation crab with cooked shrimp or real crab meat for a more authentic taste.
If you prefer a spicier kick, add a small amount of sriracha or chili flakes to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the avocado fresh by storing it tightly covered. Re-toss gently before serving if the dressing settles.

How to Serve

A white bowl holds a neatly arranged sushi roll sliced into eight pieces, each showing a thick layer of white rice wrapped around bright green cucumber slices. On top of every sushi piece is a generous dollop of creamy orange sauce with hints of red, sprinkled with small black sesame seeds, and thin lines of bright orange sauce drizzled over all the rolls. The sushi rolls rest on more crisp cucumber slices arranged along the inner edge of the bowl. The scene is set on a white marbled surface with soft natural light highlighting the fresh textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab meat?

Yes, fresh or cooked crab meat can be used for a more authentic flavor. Just be sure to shred it finely to mix well with the salad.

Will the avocado brown if I prepare the salad in advance?

Avocado may brown if left too long, but chilling the salad and preparing it close to serving time helps keep it fresh. Adding a little lime or lemon juice can also slow browning.