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cucumber sushi salad

Cucumber Sushi Salad

Charlotte Miller
A fresh and tasty salad that transforms the flavors of a California roll into a light, crunchy dish. Perfect for lunch or as a side dish at dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Japanese
Servings 4 servings
Calories 150 kcal

Ingredients
  

Salad

  • 2 large English or Persian cucumbers thinly sliced, peeled if using regular cucumbers
  • 8 oz imitation crab meat chopped into bite-sized pieces
  • 1/4 cup green onions sliced
  • 1 avocado sliced, optional for creaminess
  • 1 tablespoon toasted sesame seeds optional for garnish

Dressing

  • 3 tablespoons spicy mayo store-bought or mix mayonnaise with sriracha to taste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons ginger soy glaze optional for drizzling
  • salt and pepper to taste

Instructions
 

Prepare Ingredients

  • Thinly slice the cucumbers using a mandoline or sharp knife. If using regular cucumbers, peel them first.
  • Chop the imitation crab meat into bite-sized pieces.
  • Slice the green onions and, if using, slice the avocado.

Assemble Salad

  • In a large bowl, combine sliced cucumbers, imitation crab meat, green onions, spicy mayo, and low-sodium soy sauce.
  • Add a pinch of salt and pepper to taste.
  • Cover the bowl and gently shake or toss to mix the ingredients evenly, ensuring the cucumbers are well-coated with the dressing.
  • If using, gently fold in avocado slices and sprinkle with toasted sesame seeds.
  • Drizzle with ginger soy glaze for extra flavor, if desired.
  • Serve immediately or chill until ready to serve.

Notes

  • Use fresh cucumbers for the best crunch.
  • Add imitation crab meat to mimic sushi flavors.
  • Spicy mayo and soy sauce are key for flavor.
  • Consider avocado slices for creaminess.
  • This salad is perfect for picnics and light lunches.
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