California Roll Cucumber Salad (Print)

A fresh cucumber salad with creamy mayo, imitation crab or tofu, sesame, and seaweed flavors.

# Ingredients:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped (optional)

→ Protein

03 - 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)

→ Dressing

04 - 1/3 cup Japanese-style mayonnaise (e.g., Kewpie)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil

→ Toppings

08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)

# Directions:

01 - In a large bowl, mix the thinly sliced cucumbers with shredded imitation crab or cubed tofu.
02 - Whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil in a separate bowl until smooth.
03 - Pour the dressing over the cucumber and protein mixture and toss gently to coat evenly.
04 - Mix in the scallions and half of the toasted sesame seeds lightly.
05 - Transfer the mixture to a serving dish or individual bowls.
06 - Sprinkle with remaining sesame seeds, nori strips, and chopped pickled ginger if using.
07 - Serve immediately to preserve the crisp texture.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can make it even when your kitchen is too warm to turn on the stove.
  • The textures keep surprising you—crisp cucumber, creamy dressing, chewy seaweed, the little crunch of sesame seeds hitting all at once.
  • It's endlessly flexible, so whether you're feeding a pescatarian friend or trying to use up some tofu, it bends to what you have.
02 -
  • If you make this more than a few hours ahead, the nori will lose its crispness, so add it just before serving and save the magic for the moment people actually eat it.
  • Kewpie mayo really does make a difference here—regular mayo tends to sit heavier and tastes more acidic by comparison, so if you find a bottle, grab it.
  • Don't oversalt; the soy sauce and pickled ginger are already salty, and you can always add more seasoning but you can't take it back.
03 -
  • Keep your cucumbers in the coldest part of your fridge until the moment you slice them, and slice them right before assembling so they stay crisp and don't start to soften.
  • If regular mayo is all you have, thin it slightly with a little extra rice vinegar to make it less heavy and closer to the Kewpie texture.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have whole seeds—they taste deeper and more complex than pre-toasted, and your kitchen will smell incredible.
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