Refreshing California Roll Cucumber Salad
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California Roll Cucumber Salad: Refreshing, No-Cook Delight
A crisp, refreshing deconstructed sushi bowl featuring thin English cucumber rounds, diced imitation crab, and creamy avocado tossed in a savory soy-mayo reduction.
Ingredients
- – 2 each English Cucumbers (Sliced into 1/8-inch thick rounds)
- – 1 cup Crab (or Imitation Crab) (Diced)
- – 1 each Avocado (Cubed right before serving)
- – 1/4 cup Mayonnaise (Adjust to taste)
- – 2 oz Cream Cheese (Optional, adjust to preference)
- – 2 tbsp Soy Sauce
- – 1 tbsp Sesame Seeds (For garnish, optional)
- – 1/4 cup Chopped Scallions (For extra crunch)
- – 1/4 cup Chopped Radishes (For added flavor)
Instructions
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1Preparation Steps
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2Start by slicing the English cucumbers into 1/8-inch thick rounds using a mandolin or a sharp knife. Sprinkle with salt and let them drain in a colander for 15-20 minutes, then pat dry to remove excess moisture.
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3In a large mixing bowl, combine the drained cucumber slices, diced crab (or imitation crab), and perfectly cubed avocado. Gently stir to ensure even distribution of the ingredients.
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4In a separate bowl, whisk together the mayonnaise, cream cheese, soy sauce, and sesame seeds. Begin with half the amount of mayo and cream cheese, adjusting to taste until you find your perfect creaminess.
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5Pour the dressing over the cucumber mixture and toss gently until everything is beautifully combined and coated in the creamy goodness.
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6Bowl up the salad right away for that fresh taste or chill for a moment before serving. Garnish with extra sesame seeds for that lovely crunch.


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