Description

This refreshing California Roll Cucumber Salad combines crisp cucumbers with shredded imitation crab, creamy Japanese-style mayonnaise, and savory Asian-inspired seasonings. It is a light, flavorful salad inspired by the flavors of the classic California roll sushi, perfect as a quick appetizer or side dish. The salad incorporates crunchy seaweed, toasted sesame seeds, and optional scallions and pickled ginger for added depth and authenticity.

Ingredients

Scale

Main Ingredients

2 large cucumbers, thinly sliced
1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)
2 scallions, finely chopped (optional)
2 sheets roasted seaweed (nori), cut into thin strips
2 tablespoons toasted sesame seeds (divided)
1 tablespoon pickled ginger, chopped (optional)

Dressing

5 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

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Instructions

Combine main ingredients: In a large bowl, mix the thinly sliced cucumbers with shredded imitation crab or cubed tofu until evenly combined.
Prepare dressing: In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until the dressing is smooth and well combined.
Combine dressing and main mixture: Pour the dressing over the cucumber and crab mixture, tossing gently to coat all ingredients evenly with the dressing.
Add scallions and sesame seeds: Incorporate the finely chopped scallions and half of the toasted sesame seeds, stirring lightly to distribute them throughout the salad.
Plate salad: Transfer the salad to a serving platter or individual bowls, spreading it evenly for presentation.
Add final toppings: Sprinkle the salad with the thin strips of nori, the remaining toasted sesame seeds, and optional chopped pickled ginger for garnish and additional flavor.
Serve immediately: Serve the salad chilled or immediately after preparation for the best texture and freshness.

Notes

For a vegetarian version, substitute imitation crab with extra-firm tofu cubed.
Use Japanese Kewpie mayonnaise for authentic flavor, but regular mayonnaise can be used if unavailable.
Adjust soy sauce to taste if you prefer a saltier or milder dressing.
Optional scallions and pickled ginger add extra brightness and complexity but can be omitted if desired.
Serve the salad promptly to maintain cucumber crispness and seaweed crunch.