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Ingredients for California Roll Cucumber Salad

California Roll Cucumber Salad

A chilled salad inspired by the flavors of a California roll: crisp cucumber, shredded crab or imitation crab, and a creamy sesame-scented dressing. Finished with black sesame seeds and scallions for crunch and color.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium English cucumbers thinly sliced into rounds
  • 8 ounces shredded crab meat or imitation crab (surimi) flaked into bite-sized pieces
  • 1/3 cup mayonnaise
  • 2 tablespoons plain Greek yogurt optional: swap for more mayo
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce or tamari use tamari for gluten-free
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon granulated sugar optional
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely sliced scallion or chives green parts only
  • 1 tablespoon black sesame seeds plus extra for garnish
  • 1 small sheet toasted nori, shredded optional
  • 1 teaspoon lemon juice optional, for brightness
  • to taste salt
  • as needed ice water for crisping cucumbers
  • to taste neutral oil optional, if mixture seems dry
  • to taste microgreens or extra scallion for garnish

Equipment

  • Large mixing bowl
  • small bowl or jar for dressing
  • Chef's Knife
  • Cutting Board
  • measuring spoons
  • spoon or silicone spatula
  • Paper towels

Method
 

  1. Prepare the cucumbers: rinse and dry the cucumbers, then thinly slice them into rounds about 1/8 inch thick. Place the slices in a large bowl of ice water for 5 minutes to snap them up and maintain crispness, then drain and pat dry thoroughly with paper towels or a clean kitchen towel.
  2. Flake the crab: using your hands or two forks, gently separate the crab or imitation crab into bite-sized flakes. Place the flaked crab in a mixing bowl and set aside. If the crab is very wet, pat it gently with paper towels to remove excess moisture.
  3. Make the dressing: in a small bowl whisk together the mayonnaise, Greek yogurt, rice vinegar, soy sauce, toasted sesame oil, sugar (if using), black pepper and lemon juice (if using) until smooth and glossy. Taste and add salt a little at a time until the dressing is balanced for your palate.
  4. Combine cucumber and crab: add the drained cucumber slices to the bowl with the crab. Gently fold in the dressing with a silicone spatula or large spoon until every piece is lightly and evenly coated; avoid overmixing so the cucumber keeps its snap.
  5. Add finishing ingredients: fold in the sliced scallion (or chives), half of the black sesame seeds, and the shredded toasted nori if using. Taste and adjust seasoning with additional salt or pepper if needed. If the mixture seems dry, add a teaspoon of neutral oil and fold gently.
  6. Chill to meld flavors: cover the salad and refrigerate for at least 20–30 minutes to let flavors marry and the dressing slightly soften the cucumbers. For best results, let it rest for 1 hour.
  7. Serve and garnish: transfer to individual clear jars or small bowls for an attractive presentation. Sprinkle with the remaining black sesame seeds and garnish with microgreens or extra scallion before serving. Serve chilled.
  8. Storing leftovers: keep any leftover salad in an airtight container in the refrigerator for up to 48 hours. Before serving again, give it a gentle toss; if the cucumbers have released some water, drain briefly and refresh the dressing with a teaspoon of mayo or yogurt.

Notes

This recipe is written for convenience and flavor balance. Adjust mayo and yogurt proportions to preference.
If using real crab, handle gently to preserve lump texture.