A refreshing, no-roll sushi-inspired cucumber salad made with crisp cucumbers, imitation crab, creamy avocado, and a light sesame-soy dressing. It delivers all the flavors of a California roll in a quick, no-cook salad.
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Step 1
Slice the cucumbers
Thinly slice cucumbers into rounds or ribbons for a crisp texture.
Step 2
Prepare ingredients
Shred imitation crab, dice avocado, and slice green onions.
Step 3
Make dressing
Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, and sugar until smooth.
Step 4
Combine salad
Add cucumbers, crab, avocado, and dressing into a bowl and gently toss to coat.
Step 5
Finish and serve
Top with sesame seeds, green onions, and optional pickled ginger. Serve immediately.
Keep cucumbers crisp
Pat cucumbers dry before mixing to avoid watery salad.
Use gentle mixing
Fold ingredients lightly to prevent avocado from breaking down.
Serve fresh
Best eaten immediately for the crunchiest texture.
Spicy version
Add sriracha or spicy mayo for heat.
Low-carb version
Reduce sugar or omit entirely.
Extra protein version
Add cooked shrimp or real crab meat.
refrigerator
1 day
Best eaten fresh as cucumbers release water over time.
Q: Does this taste like a California roll?
A: Yes, it has the same core flavors: crab, avocado, cucumber, and creamy sesame dressing.
Q: Can I make it ahead of time?
A: It is best made fresh, but ingredients can be prepped ahead and mixed before serving.
Q: What cucumber works best?
A: English cucumbers are ideal because they are crisp and have fewer seeds.
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