California Roll Cucumber Salad

Crisp cucumber salad inspired by California rolls, featuring imitation crab, creamy mayo, sesame, and nori in just 15 minutes.

# What You'll Need:

01 - 2 large cucumbers, thinly sliced

02 - 2 scallions, finely chopped (optional)

03 - 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)

04 - 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)

05 - 1 tablespoon rice vinegar

06 - 1 teaspoon soy sauce

07 - 1 teaspoon toasted sesame oil

08 - 2 tablespoons toasted sesame seeds

09 - 2 sheets roasted seaweed (nori), cut into thin strips

10 - 1 tablespoon pickled ginger, chopped (optional)

01 - In a large bowl, combine the sliced cucumbers and shredded imitation crab (or tofu).

02 - In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.

03 - Pour the dressing over the cucumber and crab mixture. Toss gently to coat evenly.

04 - Add the scallions and half the sesame seeds; mix lightly.

05 - Transfer to a serving platter or individual bowls.

06 - Top with nori strips, remaining sesame seeds, and pickled ginger if desired.

07 - Serve immediately for best texture.

01 -

It captures every flavor you crave from a California roll but comes together in under 15 minutes with zero sushi-rolling skill required.
The creamy sesame dressing clings to every cucumber slice, making each bite feel indulgent yet light enough to keep going back for more.

02 -

Don't dress the salad more than 10 minutes before serving or the cucumbers will start to release water and dilute the dressing into a puddle.
If your imitation crab sticks are frozen, thaw them completely and pat them dry before shredding or they'll make the salad soggy.

03 -

Toast your sesame seeds in a dry skillet for a minute until they smell nutty and turn golden, it makes a huge difference in flavor.
Use a mandoline to get paper-thin cucumber slices quickly and evenly, just watch your fingers.