California Roll Cucumber Salad (Print Version)

A crisp, refreshing salad with cucumbers, imitation crab, creamy mayo dressing, and toasted sesame seeds finished with nori strips.

# Ingredient List:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped

→ Protein

03 - 1 cup imitation crab sticks, shredded

→ Dressing

04 - 1/3 cup mayonnaise, preferably Japanese Kewpie
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil

→ Toppings

08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped

# How-To Steps:

01 - Place sliced cucumbers and shredded imitation crab in a large mixing bowl.
02 - Whisk mayonnaise, rice vinegar, soy sauce, and sesame oil in a small bowl until smooth and emulsified.
03 - Pour dressing over cucumber and crab. Gently toss until evenly coated.
04 - Sprinkle scallions and half the sesame seeds into bowl. Lightly fold to distribute.
05 - Transfer mixture to serving platter or individual bowls.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger. Serve immediately for optimal texture.

# Helpful Tips:

01 -
  • This no-cook wonder has saved countless dinner parties when I realized too late that I had forgotten to plan a side dish.
  • The familiar sushi flavors in an unfussy format mean even picky eaters tend to come back for seconds, trust me on this one.
02 -
  • Salting and draining your cucumbers for 10 minutes before assembly prevents that puddle of watery dressing at the bottom of the bowl, something I wish someone had told me before my first soggy attempt.
  • The salad transforms completely if left to sit for more than an hour, becoming more like a pickle than a fresh dish, so time your preparation accordingly.
03 -
  • For the ultimate texture contrast, try quick-pickling half your cucumber slices in rice vinegar for 10 minutes before mixing everything together.
  • Warming your nori sheets briefly over a gas flame or in a dry pan makes them more aromatic and easier to cut into neat strips without crumbling.
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