Easy California Roll Cucumber Salad Recipe

There are recipes you stumble across and forget by the next morning, and then there is California Roll Cucumber Salad. I made this for the first time on a Thursday night when Olivia was craving sushi and I was absolutely not driving anywhere, and within ten minutes I had something on the table that made her completely forget she ever asked to go out. That's the power of this salad. It takes everything you love about a California roll, the creamy avocado, the tender imitation crab, the sesame crunch, the cool cucumber, and puts it all in a bowl you can throw together without a sushi mat, special rice, or any experience rolling anything.

This California Roll Cucumber Salad is a fresh, no-cook sushi-inspired salad made with crisp cucumbers, creamy avocado, imitation crab, and a rich Kewpie mayo dressing. It’s a quick 15-minute recipe that brings all the flavors of a California roll into a simple bowl perfect for lunch, dinner, or summer gatherings.

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This California roll cucumber salad has been showing up all over TikTok for good reason, and trust me, the hype is completely earned. It's the kind of recipe that works as a light lunch, a quick weeknight side, or a party dish that disappears before anything else on the table. We make it year-round, but especially in summer when nobody wants to turn on the oven and something fresh, cold, and satisfying is exactly what the moment calls for.

Jump to:

• Why You'll Love This California Roll Cucumber Salad
• Ingredients for California Roll Cucumber Salad
• How to Make California Roll Cucumber Salad
• My Top Tips for California Roll Cucumber Salad
• Gold Tip
• Little Moments in the Kitchen
• Substitutions for California Roll Cucumber Salad
• Variations on California Roll Cucumber Salad
• Equipment for California Roll Cucumber Salad
• Storage Tips for California Roll Cucumber Salad
• Olivia's Tip for California Roll Cucumber Salad
• FAQ about California Roll Cucumber Salad
• Conclusion
• Related
• Pairing
• 📖 Recipe

Why You'll Love This California Roll Cucumber Salad

• Ready in 15 minutes with zero cooking required. This California roll cucumber salad is pure assembly. Slice, mix, drizzle, done. There's no heat, no waiting, and no complicated technique. It's the fastest impressive dish I know.
• Tastes exactly like a California roll in salad form. Every ingredient in this California roll cucumber salad was chosen to hit those familiar sushi flavors: creamy Kewpie mayo, cool cucumber, savory crab, rich avocado, toasted sesame, and a splash of rice vinegar. You get all the flavor without the effort of rolling.
• Naturally light, fresh, and endlessly customizable. This salad is low in carbs, high in satisfaction, and easy to adjust for different diets and preferences. You can make it spicy, add cream cheese, swap proteins, or keep it minimal. It works every single way.

Ingredients for California Roll Cucumber Salad

Everything in this California roll cucumber salad is easy to find at a regular grocery store. You don't need a trip to a specialty market for any of it. Here's what goes into both the salad and the dressing.

What You'll Need

For the California Roll Cucumber Salad:

• 2 large English cucumbers (about 600g), thinly sliced or halved and sliced into half-moons
• 8 oz (225g) imitation crab meat, roughly shredded or chopped
• 1 large ripe avocado, diced
• ½ cup (75g) shelled edamame, thawed if frozen
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 2 sheets nori (dried seaweed), cut into thin strips or small squares (optional but recommended)
• 1 teaspoon furikake seasoning (optional, for garnish)

For the California Roll Cucumber Salad Dressing:

• 3 tablespoons Kewpie mayonnaise (or regular mayo)
• 2 tablespoons cream cheese, softened to room temperature
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (adjust to your heat preference)
• ½ teaspoon sugar

Why These Ingredients Matter

• Kewpie mayonnaise instead of regular mayo. Kewpie is a Japanese-style mayo made with only egg yolks and rice vinegar, giving it a richer, creamier, slightly tangier flavor than American mayo. It's the single ingredient that makes this California roll cucumber salad taste authentically like something from a sushi restaurant. If you can only find regular mayo, add a splash of extra rice vinegar and a tiny pinch of sugar to get closer to that Kewpie flavor.
• English cucumbers over regular cucumbers. English cucumbers have thinner skin, fewer seeds, and a crisper texture that holds up much better in a dressed salad. Regular cucumbers have a higher water content and thicker seeds that can make your California roll cucumber salad turn watery and soft within minutes of dressing. English cucumbers stay firm and crunchy even after sitting in the fridge for an hour.
• Cream cheese in the dressing. This is the move that separates a good California roll cucumber salad from a great one. A small amount of softened cream cheese stirred into the dressing gives it that thick, almost sticky richness that coats every cucumber slice and piece of crab perfectly. It mimics the creamy interior of a California roll in the best possible way.

How to Make California Roll Cucumber Salad

Step-by-Step Directions

1. Prep the cucumbers. Wash and dry your English cucumbers thoroughly. Slice them into thin rounds about ¼ inch thick, or slice them in half lengthwise first and then cut into half-moons for bigger pieces. Place the sliced cucumber in a colander, sprinkle with ½ teaspoon of salt, toss gently, and let them sit for 10 minutes. This draws out excess water so your California roll cucumber salad stays crisp and doesn't get watery after dressing.

2. Pat the cucumbers dry. After 10 minutes, gently press the cucumber slices with paper towels to absorb the moisture that has been drawn out. This step is quick but important. A watery base is the main reason California roll cucumber salad loses its crunch too quickly.

3. Prep the remaining salad ingredients. Shred or chop the imitation crab into bite-sized pieces. Dice the avocado into roughly ½-inch chunks. Slice the green onions. If using nori sheets, cut them into thin strips with kitchen scissors. Set everything aside in separate piles so assembly goes quickly and smoothly.

4. Make the dressing. In a small bowl, whisk together the Kewpie mayonnaise, softened cream cheese, soy sauce, rice vinegar, sesame oil, sriracha, and sugar until completely smooth and creamy with no lumps. The dressing should be thick, glossy, and a pale peachy color. Taste it and adjust: more sriracha for heat, more rice vinegar for tang, more soy sauce for depth.

5. Assemble the California roll cucumber salad. Add the dried cucumber slices, shredded imitation crab, diced avocado, and edamame to a large bowl. Pour the dressing over the top and toss everything gently until each ingredient is evenly coated and glossy. Be careful with the avocado and toss just until combined so the avocado pieces stay intact and don't turn to mush.

6. Garnish and serve. Transfer the California roll cucumber salad to a serving bowl or individual plates. Top with sliced green onions, toasted sesame seeds, nori strips, and a sprinkle of furikake if using. Serve immediately for the crunchiest texture, or chill for up to 20 minutes in the fridge before serving if you prefer it cold.

Hint: Do not dress the California roll cucumber salad more than 30 minutes before serving. The salt in the dressing will continue drawing moisture from the cucumbers and the avocado will begin to brown if left too long. For meal prep, store the dressing and the salad ingredients separately and combine right before eating.

My Top Tips for California Roll Cucumber Salad

If you love fresh, vibrant salads like this one, my Street Corn Pasta Salad has the same easy, no-fuss energy and is equally perfect for summer meals and potlucks.

Little Moments in the Kitchen

The first time I made this California roll cucumber salad, I called Olivia in to taste the dressing before I poured it over the salad. She dipped her finger in, thought for one second, and immediately said "that tastes like the inside of a sushi roll." I told her that was exactly the point. She looked at me with this expression like I had just revealed some kind of secret, grabbed a spoon, and took a full spoonful of dressing straight from the bowl before I could stop her.

When I put the finished California roll cucumber salad on the table, she pulled up a stool and ate half of it standing up before we even sat down for dinner. She told me it needed "a little more of the white sauce," which is what she calls Kewpie mayo, and honestly she was not wrong. We added another drizzle and it was perfect. She now requests this at least twice a week and refers to it as "Mom's fake sushi bowl," which I've decided to take as a compliment.

Substitutions for California Roll Cucumber Salad

Imitation crab: Real cooked crab meat, cooked shrimp, or smoked salmon all work beautifully as upgrades. For a vegetarian California roll cucumber salad, use diced firm tofu marinated in soy sauce and sesame oil, or simply double the edamame.

Kewpie mayo: Regular full-fat mayonnaise works. Add a teaspoon of extra rice vinegar and a pinch of sugar to bring it closer to Kewpie's flavor profile.

Cream cheese: Softened goat cheese or dairy-free cream cheese both work well. For a lighter version, use plain full-fat Greek yogurt instead. The dressing will be slightly thinner but still delicious.

Soy sauce: Use tamari for a gluten-free California roll cucumber salad, or coconut aminos for a lower-sodium option.

Edamame: Frozen corn kernels, thinly sliced snap peas, or diced cucumber add a similar pop of freshness and crunch if you don't have edamame.

Nori sheets: If you can't find nori, a sprinkle of furikake seasoning gives you similar seaweed flavor without needing whole sheets. Find furikake in the international aisle of most grocery stores.

Variations on California Roll Cucumber Salad

Spicy California Roll Cucumber Salad: Double the sriracha in the dressing and finish the bowl with a drizzle of chili oil right before serving. You can also add thinly sliced jalapeño directly into the salad for fresh heat that hits differently than hot sauce. This spicy version is the one I make when I'm eating it solo and Olivia isn't stealing bites.

Cream Cheese California Roll Cucumber Salad: Instead of blending the cream cheese into the dressing, roll small balls of softened cream cheese in everything bagel seasoning and nestle them directly into the salad between the cucumber slices. It looks beautiful on a platter and gives you little creamy bursts throughout every serving that taste exactly like a cream cheese California roll.

High-Protein California Roll Cucumber Salad: Add ½ cup of cooked and chilled edamame plus 4 oz of grilled shrimp on top for a filling, protein-rich bowl that works as a complete lunch. My High Protein Italian Pasta Salad uses the same build-it-up approach to turning a simple salad into a satisfying full meal if you want more ideas in that direction.

Equipment for California Roll Cucumber Salad

Sharp chef's knife or mandoline slicer: Thin, even cucumber slices are key to the texture of this California roll cucumber salad. A mandoline slicer set to ¼ inch gives you perfectly uniform rounds in seconds. A sharp chef's knife works just as well if you take your time. Avoid thick, uneven slices that won't absorb the dressing properly.

Colander for salting the cucumbers: You need somewhere for the moisture to drain after you salt the cucumbers. A colander set over a bowl works perfectly. Don't skip this step or your California roll cucumber salad will be swimming in liquid by the time it reaches the table.

Large mixing bowl: Use a bowl bigger than you think you need. Tossing a California roll cucumber salad in a bowl that's too small results in avocado mashed against the sides and dressing pooling at the bottom instead of coating everything evenly.

Small whisk: The cream cheese in the dressing needs to be beaten out completely until smooth before adding the other liquids. A small whisk does this in about 30 seconds and prevents lumps in the final dressing.

Storage Tips for California Roll Cucumber Salad

• Best eaten fresh: This California roll cucumber salad is at its absolute best within 30 minutes of being dressed. The cucumbers are crispest, the avocado is greenest, and the dressing clings perfectly.
• Fridge (undressed components): Store the sliced cucumbers, shredded crab, and edamame in a sealed container in the refrigerator for up to 2 days. Store the dressing separately in a jar. Combine right before serving.
• Fridge (dressed salad): If you have leftovers of the fully dressed California roll cucumber salad, store them in an airtight container in the fridge for up to 1 day. Expect the cucumbers to soften and release more liquid overnight. Drain any excess liquid before eating.
• Avocado browning: Press a piece of plastic wrap directly against the surface of the salad before sealing the container. This limits air exposure and slows browning significantly.
• Do not freeze: The cucumbers, avocado, and crab all have high water content and will become completely mushy after freezing and thawing. This California roll cucumber salad is not suitable for freezing.

FAQ about California Roll Cucumber Salad

Conclusion

This California roll cucumber salad is one of those recipes that sounds almost too simple to be as good as it is, and then you take the first bite and completely understand why everyone keeps making it. The combination of crisp cucumber, creamy avocado, tender crab, and that rich Kewpie and cream cheese dressing is genuinely perfect, and it comes together in fifteen minutes with ingredients you can grab anywhere. Once you make this California roll cucumber salad, you'll have a hard time not making it every single week.

Serve it as a side at your next cookout, bring it to a summer potluck, or eat it straight from the bowl for lunch the way Olivia does. For more fresh and easy salad ideas, my Caprese Pasta Salad and Loaded Roasted Sweet Potato are both worth adding to your rotation. And if you want to see another take on this concept, the California Roll Salad on Allrecipes is a fun comparison. Now go make yourself a bowl. You've already got most of the ingredients.

Related

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Pairing

These are my favorite dishes to serve with Roll Cucumber Salad:

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