California Roll Cucumber Salad
Introduction
A salad can capture the calm of sushi without the fuss of rolling. Bright cucumber meets creamy avocado and sweet crab in one bowl. Rice brings comfort and structure. Toasted sesame seeds add a light crunch. Each bite echoes the flavors of a California roll. The salad feels familiar to anyone who loves sushi. It also stays fast to prepare on busy days. Home cooks will like the gentle balance of textures. Kitchen beginners will find it forgiving and flexible. The result looks elegant on a plate. The result also works well for meal prep and for sharing.
Ingredients Needed
| Ingredient | Amount | Calories |
|---|---|---|
| Cooked sushi rice | 2 cups | 480 |
| Rice vinegar | 2 tablespoons | 10 |
| Sugar | 1 tablespoon | 49 |
| Imitation crab or real crab | 8 ounces | 240 |
| Avocado | 1 medium | 240 |
| Cucumber | 1 medium | 45 |
| Nori sheets | 2 sheets | 10 |
| Sesame seeds | 1 tablespoon | 52 |
| Soy sauce | 1 tablespoon | 10 |
| Japanese style mayonnaise | 2 tablespoons | 180 |
| Sesame oil | 1 teaspoon | 40 |
| Lime juice | 1 tablespoon | 4 |
Step by Step Cooking Instructions
- Rinse the rice. Use cold water. Repeat until water runs clear. Cook the rice according to package directions or in a rice cooker. Let it rest for 10 minutes after cooking. While the rice rests, mix vinegar and sugar. Stir until sugar dissolves. Fold the vinegar mixture gently into warm rice. Spread the rice on a wide plate to cool. Do not compress the grains.
- Prepare the cucumber. Peel one side with a peeler if you like ribbons. Slice thinly across for coins if you prefer texture. Remove seeds for a drier salad. Toss the cucumber with a pinch of salt. Let it sit for five minutes. Pat dry to remove extra water.
- Shred the crab. Use clean hands to pull the crab into bite sized pieces. Chop the avocado into small cubes. Toss avocado with a little lime juice to keep it fresh. Warm a small pan. Toast sesame seeds for a minute until fragrant. Tear nori sheets into thin strips or small squares. Keep them crisp until serving.
- Assemble the bowl. Place cooled sushi rice as the base. Scatter cucumber and crab over the rice. Add avocado. Sprinkle toasted sesame seeds and nori strips on top. Drizzle soy sauce and sesame oil over the salad. Add small dollops of mayonnaise around the bowl for creamy pockets. Mix gently when ready to eat. Taste and adjust soy sauce or lime if needed.
- Serve at room temperature or slightly chilled. Offer extra soy sauce on the side. Provide chopsticks or a fork. The salad holds for one day in the refrigerator. Keep dressing separate if you plan to store it for later.
Tips for Customizing the Recipe
Use real crab for a richer flavor. Choose smoked salmon for a savory twist. Replace mayonnaise with Greek yogurt for a lighter touch. Add mango for a sweet contrast. Use edamame for more plant protein. Sprinkle thinly sliced scallions for a green bite. Add pickled ginger for a bright lift. Swap imitation crab for tofu to make it vegetarian. Add a small pinch of chili flakes if you like spice. Serve in lettuce leaves for an easy party platter.
Nutritional Information
The full recipe yields roughly 1360 calories. That estimate uses the ingredient amounts listed above. The salad serves four comfortably. Per serving you get about 340 calories. Carbs per serving are around 51 grams. Protein per serving is approximately 13 grams. Fat per serving is about 9 grams. Sodium depends on how much soy sauce you add. Avocado provides healthy fats and fiber. Rice supplies the bulk of the carbohydrates. Crab or imitation crab gives lean protein. These numbers are approximate. Use exact brands for precise tracking.
Serving Suggestions
Plate the salad in shallow bowls for a pleasing look. Garnish with extra sesame seeds for visual contrast. Offer small dishes of soy sauce and pickled ginger on the side. Pair with miso soup for a fuller meal. Add a simple green salad for crunch and color. Serve with a cold glass of green tea to refresh the palate. For a party, set up a build your own station. Let guests choose more nori, more mayo, or extra lime. Leftovers taste good next day when chilled briefly and then brought to room temperature.
Conclusion
Make the California roll cucumber salad when you want sushi flavors in a simple bowl. The salad feels light and familiar. Each ingredient does its part without taking over. It comes together quickly. It adapts to many diets and preferences. Keep it on the menu for busy weeknights and casual gatherings. Enjoy the fresh textures and clean taste every time.