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Zesty California Roll Cucumber Salad Ready in 10 Minutes

This Quick California Roll Cucumber Salad is a vibrant no-cook dish with sushi flavors, perfect for busy evenings and gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Use English cucumbers for best texture.
  • 8 oz Imitation Crab Can substitute with real crab or shrimp.
  • 1 medium Avocado Add just before serving to avoid browning.
  • 1 cup Shredded Carrot Can swap with bell peppers or radishes.
For the Dressing
  • 4 oz Cream Cheese Soften for easy mixing.
  • 2 tbsp Mayonnaise Consider low-fat options.
  • 2 tbsp Soy Sauce Low sodium varieties are recommended.
  • 1 tbsp Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tbsp Grated Ginger Choose fresh ginger for best flavor.
  • 1 tbsp Toasted Sesame Oil Olive oil can be used as a substitute.
  • 1 tbsp Furikake Can be omitted if unavailable.
For Garnish
  • 2 stalks Green Onions Chives can be a milder substitute.
  • 2 sheets Seaweed Squares Optional garnish.
  • to taste Sriracha Serve on the side for spice control.

Equipment

  • Medium bowl
  • Large mixing bowl
  • whisk
  • knife
  • Cutting Board

Method
 

Preparation
  1. Thinly slice the cucumber into half-moons, about 1/4 inch thick. Lay the slices on paper towels and sprinkle with salt.
  2. Let cucumbers sit for about 10 minutes to absorb excess moisture.
  3. Combine softened cream cheese, mayonnaise, soy sauce, rice vinegar, grated ginger, and toasted sesame oil in a medium bowl. Whisk until smooth.
  4. In a large bowl, mix drained cucumber, imitation crab, avocado, and shredded carrot. Toss gently.
  5. Pour dressing over the salad ingredients and sprinkle with half of the furikake. Mix gently.
  6. Transfer to a serving dish, garnish with remaining furikake, green onions, and seaweed. Serve immediately with sriracha on the side.

Notes

For best results, store dressing separately until serving, especially avocado, to maintain freshness.