Pin It My neighbor knocked on my door one Sunday afternoon holding a bowl of what looked like sushi that had been tossed into a salad. She'd just come back from a cooking class and was testing her creation on anyone who'd answer the door. One bite and I was hooked—all the creamy, briny, crunchy satisfaction of a California roll without any of the rolling. I asked for the recipe on the spot, and she laughed and said it wasn't even hers, just something she threw together when she was too lazy to deal with rice. That laziness turned into my new favorite side dish.
I made this for a potluck once, mostly because I forgot to plan ahead and needed something fast. I sliced cucumbers at the kitchen counter while my friend kept asking if I was seriously bringing salad to a party. When we got there, the bowl was empty within twenty minutes, and three people asked if I'd catered it. The nori strips on top apparently made it look fancy enough that no one suspected I'd panicked two hours earlier.
Ingredients
- Cucumbers: Choose firm, crisp cucumbers and slice them thin so they soak up the dressing without turning watery.
- Imitation crab sticks: These add that signature California roll sweetness and chew, but if you want to skip seafood, cubed extra-firm tofu works beautifully and holds its shape.
- Mayonnaise: Japanese Kewpie mayo has a richer, slightly tangy flavor that makes the dressing taste more authentic, though any good mayo will do the job.
- Rice vinegar: This brings a gentle acidity that brightens the creamy dressing without overpowering the delicate cucumber.
- Soy sauce: Just a teaspoon adds depth and a hint of umami that ties all the flavors together.
- Toasted sesame oil: A little goes a long way here, its nutty aroma makes the whole salad smell like a sushi restaurant.
- Toasted sesame seeds: These add crunch and a toasted flavor that contrasts beautifully with the cool cucumbers.
- Roasted seaweed (nori): Cut into thin strips, nori gives you that unmistakable ocean flavor and makes the dish look like something special.
- Scallions: Optional, but they add a mild onion bite that keeps the salad from feeling one-note.
- Pickled ginger: A handful of chopped ginger on top adds a sweet, tangy pop that some people can't get enough of.
Instructions
- Prep your cucumbers and protein:
- Slice the cucumbers as thin as you can manage without them falling apart, then toss them in a large bowl with the shredded imitation crab or cubed tofu. The thinner the slices, the better they'll absorb the dressing.
- Mix the dressing:
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until it's completely smooth and glossy. Taste it and adjust if you want more tang or salt.
- Toss everything together:
- Pour the dressing over the cucumber mixture and toss gently with your hands or a spatula until every piece is coated. Add the scallions and half the sesame seeds, then give it one more gentle toss.
- Plate and garnish:
- Transfer the salad to a serving platter or divide it into individual bowls. Scatter the nori strips, remaining sesame seeds, and chopped pickled ginger over the top.
- Serve right away:
- This salad is best eaten fresh while the cucumbers are still crisp and the nori hasn't softened. If you need to wait, hold off on adding the nori until just before serving.
Pin It My sister, who usually turns her nose up at anything involving mayo, ate two bowls of this at dinner and then texted me the next day asking for the recipe. She said it reminded her of summer lunches we used to have at the sushi place near our old apartment, back when we'd split a California roll and call it a meal. Now she makes it every time she has people over, and I'm pretty sure she's told everyone it's her own invention.
Customizing Your Salad
If you want more richness, add thin slices of avocado right before serving so they stay creamy and green. For extra crunch, thinly sliced radishes or even shredded carrots work well and add a splash of color. Some people like to toss in a handful of cooked edamame for more protein and a pop of bright green.
Make It Vegan
Swap the imitation crab for cubed extra-firm tofu and use vegan mayo in the dressing. The tofu soaks up the sesame and soy flavors beautifully, and the texture contrast with the cucumber is just as satisfying. Double-check your nori package if you have shellfish concerns, some brands process seaweed in facilities that also handle seafood.
Serving and Storage
This salad shines as a light lunch on a hot day or as a refreshing side next to grilled fish or chicken. If you're serving it at a party, keep it in the fridge until the last possible moment and add the nori right before guests arrive. Leftovers don't hold up well because the cucumbers get watery and the nori turns limp, so it's best to make only what you'll eat in one sitting.
- Serve this chilled straight from the fridge for maximum refreshment.
- Pair it with a crisp Sauvignon Blanc or chilled sake if you're feeling fancy.
- If you have leftover dressing, it's fantastic drizzled over steamed broccoli or used as a dip for raw veggies.
Pin It This salad has become my go-to whenever I need something that feels special but doesn't require any real effort. It's proof that the best recipes sometimes come from happy accidents and neighbors who show up unannounced.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop your ingredients in advance. However, assemble the salad just before serving to maintain the crispness of the cucumbers and prevent them from becoming soggy.
- → What's the best substitute for imitation crab?
Extra-firm tofu, diced or cubed, works wonderfully for a vegetarian version. You can also use cooked shrimp for a more authentic seafood option, or chickpeas for a plant-based protein alternative.
- → Is Japanese Kewpie mayo necessary?
While Kewpie mayo adds a richer, slightly sweeter flavor authentic to Japanese cuisine, regular mayonnaise works fine. For a vegan version, use plant-based mayo with the same proportions.
- → How should I store leftover salad?
Store undressed salad components separately in airtight containers for up to 2 days. Keep the dressing in a sealed container and combine just before eating to prevent the cucumbers from wilting.
- → What pairs well with this salad?
Serve alongside sushi, sashimi, or miso soup for an authentic Japanese meal. It also pairs nicely with crisp Sauvignon Blanc or chilled sake for a refreshing beverage pairing.
- → Can I adjust the spice level?
Absolutely. Add a pinch of wasabi powder to the dressing for heat, or drizzle with sriracha before serving. Start with a small amount and adjust to your preference.