Why You’ll Love This Recipe

I love this salad because it’s fast, fresh, and full of flavor. It’s got that familiar California roll taste—crab, avocado, cucumber, and sesame—but it comes together in minutes, no sushi mat required. It’s perfect for a light lunch, a side dish with dinner, or even as a potluck-friendly salad that stands out on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English or Persian cucumbers (sliced thin)
Imitation crab meat or real lump crab (shredded or chopped)
Ripe avocado (cubed)
Cooked short-grain rice (optional, for a more filling version)
Toasted sesame seeds
Green onions (thinly sliced)
Soy sauce
Rice vinegar
Sesame oil
Mayonnaise (preferably Japanese mayo)
Sriracha (optional, for a spicy kick)
Salt
Sugar

Directions

I start by slicing the cucumbers thinly and cubing the avocado. I shred or chop the crab meat into bite-sized pieces.
If I’m using rice, I let it cool slightly before adding it to the bowl so it doesn’t wilt the cucumbers.
In a small bowl, I whisk together soy sauce, rice vinegar, sesame oil, mayo, a pinch of sugar, and a little sriracha if I want some heat.
In a large mixing bowl, I combine the cucumber, crab, avocado, green onions, and rice if using.
I pour the dressing over and toss gently to coat everything evenly.
I sprinkle sesame seeds on top and chill the salad for 10–15 minutes before serving.

Servings and timing

This salad serves 4 to 6 people. It takes about 15 minutes to prep, and I usually let it chill for another 10–15 minutes so the flavors meld.

Variations

Sometimes I add sliced radish or carrots for extra crunch. For a sushi rice-style base, I season the rice with a bit of rice vinegar, sugar, and salt. I’ve also swapped the crab for cooked shrimp or even tofu for a vegetarian option. If I want more richness, I drizzle with extra sesame mayo before serving.

Storage/Reheating

This salad is best eaten the day it’s made, especially with avocado in the mix. I store any leftovers in the fridge for up to 24 hours in an airtight container. I don’t reheat it—this dish is meant to be enjoyed cold.

FAQs

Can I use real crab meat?

Yes, I use lump crab meat when I want something a bit more upscale. Just make sure it’s fully cooked and shredded for easy mixing.

What kind of cucumbers work best?

I prefer English or Persian cucumbers because they’re crisp and have minimal seeds. If I use regular cucumbers, I peel and deseed them first.

Can I make this ahead of time?

I prep everything except the avocado and dressing ahead of time. Just before serving, I add the avocado and toss with the dressing to keep everything fresh.

Is this salad spicy?

Not unless I add sriracha. I adjust the spice level based on who I’m serving—sometimes I keep it mild, other times I kick it up.

Can I make it low-carb?

Yes, I skip the rice and keep just the cucumbers, crab, and avocado for a low-carb, high-flavor salad that still satisfies.

Conclusion

Easy California Roll Cucumber Salad is a quick, refreshing twist on one of my favorite sushi rolls. It’s light, flavorful, and ready in minutes, making it perfect for hot days, busy nights, or anytime I want something delicious and simple. With creamy avocado, tender crab, and crisp cucumber in every bite, this salad is a guaranteed crowd-pleaser.