California Roll Cucumber Salad (Sushi in a Bowl)
This California Roll Cucumber Salad captures all the flavors of a classic sushi roll—crab, avocado, creamy mayo, and umami soy sauce—without the rolling. Crisp English cucumbers form the refreshing base, tossed in a creamy, savory dressing for a quick, low-carb sushi-inspired bowl.
Equipment
- mandoline or sharp knife
- large jar or deli container with lid
- Cutting board
Ingredients
- 1 large English cucumber, thinly sliced
- 4-6 oz imitation crab, chopped or shredded
- 1 whole ripe avocado, diced
- 2 tbsp mayonnaise (preferably Kewpie)
- 1 tbsp cream cheese, softened
- 1.5 tbsp soy sauce
- 1 tsp sriracha (optional)
- 1 tsp rice vinegar
- 1 tsp toasted sesame seeds
- shredded nori or furikake (optional garnish)
Instructions
- Thinly slice the English cucumber. Optional: sprinkle with salt, let sit 10 minutes, then pat dry for extra crunch.
- Chop or shred imitation crab into bite-sized pieces.
- Add cucumber, crab, avocado, mayonnaise, cream cheese, soy sauce, sriracha (if using), and rice vinegar to a container with a tight lid.
- Seal and shake vigorously for 15–30 seconds until creamy and well coated.
- Transfer to a bowl and garnish with toasted sesame seeds and optional nori or furikake. Serve immediately.
Notes
Salt and drain cucumbers for extra crunch and to prevent excess moisture. Use softened cream cheese for the smoothest dressing texture.