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California Roll Cucumber Salad

A refreshing and easy salad that captures the flavors of a California roll without all the fuss of sushi-making.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers Peeled in stripes for presentation
  • 8 oz imitation crab sticks Can substitute with shredded chicken if desired
  • 1 large avocado Diced
  • 1 medium carrot Optional for color
Dressing Ingredients
  • 3 tbsp mayonnaise Can substitute with Greek yogurt for a lighter option
  • 1 tbsp soy sauce
  • 1 tsp sriracha Adjust for spice preference
  • 1 tbsp rice vinegar
Optional Garnishes
  • 2 tbsp toasted sesame seeds For added flavor
  • nori chopped Optional for traditional sushi flavor

Method
 

Preparation
  1. Slice the cucumbers into rounds or half-moons, depending on your preference.
  2. Chop the imitation crab sticks, avocado, and carrot into bite-sized pieces.
  3. Mix all salad ingredients in a large bowl.
Make the Dressing
  1. In a small bowl, combine mayonnaise, soy sauce, sriracha, and rice vinegar.
  2. Taste and adjust seasoning as needed.
Combine
  1. Pour the dressing over the salad and gently toss or fold.
  2. Sprinkle with sesame seeds and/or chopped nori if using.

Notes

Keep the salad base and dressing separate until ready to eat. This maintains the salad's crunchiness. store leftovers in an airtight container for up to 2 days, but consume the avocado quickly as it may brown.