Description
This California Roll Cucumber Salad is a refreshing, crunchy, and creamy dish inspired by the classic California sushi roll flavors. Combining thinly sliced cucumber, imitation crab, avocado, shredded carrot, and whipped cream cheese, it is tossed with mayonnaise, soy sauce, rice vinegar, and furikake seasoning for a delightful umami-packed salad perfect for a quick snack or light lunch.
Ingredients
Scale
Salad Ingredients
- 1 English cucumber
- 1/2 cup chopped imitation crab meat
- 1/2 avocado, diced
- 1/2 cup shredded carrot
- 1/3 cup whipped cream cheese
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons furikake, divided (optional or to taste)
- Seaweed squares or Nori (optional, to taste)
- Sriracha and/or sriracha mayo (to taste)
- Sliced green onion (for garnish)
Instructions
- Slice the cucumber: Using a mandoline or a sharp knife, carefully slice the English cucumber into thin, even slices to ensure a crisp texture that blends well with the other ingredients.
- Combine main ingredients: Place the cucumber slices into a 32-ounce plastic lidded container or any shakeable container with a lid. Press them down gently so they fill about half the container. Add the chopped imitation crab meat, diced avocado, and shredded carrot on top.
- Add dressing and seasoning: Spoon the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake seasoning over the cucumber and other ingredients in the container. Secure the lid tightly.
- Shake to mix: Shake the container vigorously until all the ingredients are well combined and coated in the creamy mixture. The salad will look a bit messy but will be deliciously blended with the seasoning evenly distributed.
- Serve and garnish: Sprinkle the remaining furikake over the top for extra flavor. Optionally, transfer the salad to a serving bowl, add any leftover cucumbers, drizzle with sriracha and/or sriracha mayo, and garnish with sliced green onions and additional furikake. Serve with seaweed squares or nori for wrapping, if desired.
Notes
- This salad is best enjoyed fresh, but you can refrigerate it for up to 1 day. The cucumber may release some water over time.
- Furikake adds a savory, umami flavor; omit or substitute with sesame seeds and seaweed flakes if unavailable.
- For a spicier kick, adjust the amount of sriracha or sriracha mayo to taste.
- Using a mandoline helps achieve uniformly thin cucumber slices that blend better.
- Serving with seaweed squares or nori provides a fun way to eat this as sushi-inspired snacks.
