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California Roll Cucumber Salad

This California Roll Cucumber Salad combines crisp cucumbers, imitation crab, creamy avocado, and green onions in a light sesame dressing. Finish it with a drizzle of sriracha mayo and your favorite sushi-inspired toppings for an easy, refreshing lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers thinly sliced
  • 8 oz imitation crab chopped
  • 1 avocado diced
  • 3 green onions sliced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp coconut aminos
  • ¼ tsp salt
Optional Toppings
  • Sriracha mayo
  • Sesame seeds
  • Sliced green onions
  • Pickled ginger
  • Nori strips
  • Furikake seasoning

Method
 

  1. Line the bottom and sides of a medium bowl with 2–3 layers of paper towels.
  2. Wash and prepare all produce.
  3. Add the thinly sliced cucumbers to the paper towel-lined bowl. Cover the cucumbers with additional paper towels and let sit for 5 minutes to absorb excess moisture.
  4. Remove and discard the paper towels. Add the rice vinegar, sesame oil, coconut aminos, and salt to the cucumbers. Toss until evenly coated.
  5. Add the imitation crab, avocado, and green onions. Gently toss until combined, being careful not to mash the avocado.
  6. Divide the salad among bowls. Drizzle with sriracha mayo and garnish with sesame seeds, additional green onions, pickled ginger, nori strips, or furikake seasoning as desired.

Notes

For the best texture, serve immediately after adding the avocado.
If preparing ahead, store the cucumber and crab mixture in the refrigerator and add the avocado and toppings just before serving.
To make this recipe gluten-free, check that the imitation crab
and furikake are certified gluten-free. Some imitation crab products contain wheat. Use coconut aminos or gluten-free tamari rather than traditional soy sauce.