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California Roll Cucumber Salad

A refreshing, creamy cucumber salad inspired by the classic California sushi roll, featuring imitation crab and avocado in a rich Kewpie mayo dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Appetizer, Salad, Snack
Cuisine: Fusion, Japanese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 large English cucumber sliced thin
  • 4 sticks imitation crab diced
  • 0.5 avocado diced
Dressing
  • 2 tbsp Kewpie mayo
  • 2 tbsp whipped cream cheese
  • 1.5 tbsp soy sauce
  • 2 tsp toasted sesame seeds

Equipment

  • Mixing bowl
  • Chef's Knife
  • Cutting Board
  • Whisk

Method
 

  1. Wash and slice the English cucumber into thin rounds.
  2. Dice the imitation crab sticks into bite-sized pieces.
  3. In a separate small bowl, whisk together the Kewpie mayo, whipped cream cheese, and soy sauce until smooth.
  4. In a large bowl, combine the cucumber slices and diced crab.
  5. Pour the dressing over the cucumber and crab, tossing until well coated.
  6. Gently fold in the diced avocado chunks.
  7. Top with toasted sesame seeds and serve immediately.

Notes

Use English cucumbers for less water release. Best served fresh.