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California Roll Cucumber Salad: A Fresh Twist on a Sushi Classic

This California Roll Cucumber Salad brings the delicious flavors of sushi into an easy-to-make, refreshing dish. Featuring crisp cucumbers, creamy avocado, and savory crab with a hint of umami-rich soy sauce, this salad is perfect for a quick meal or party appetizer. Enjoy a delightful balance of textures and flavors in every bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

  • 1 large English cucumber thinly sliced
  • 4 imitation crab sticks diced
  • 1/2 avocado diced
  • 2 tablespoons Kewpie mayonnaise
  • 2 tablespoons whipped cream cheese
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons toasted sesame seeds white or black, or a mix of both

Method
 

  1. Slice the cucumber into 1/8-inch thick slices using a mandolin or a sharp knife.
  2. In a large deli container or glass jar, add the sliced cucumber, diced crab, diced avocado, mayo, cream cheese, soy sauce, and sesame seeds.
  3. Cover the container and shake until all ingredients are well combined.
  4. Serve immediately from the jar or in a bowl. Garnish with extra sesame seeds for added crunch.

Notes

  • For extra crunch, refrigerate the salad for 10 minutes before serving.
  • Use real crab meat for an upgraded version of this dish.
  • Swap whipped cream cheese with regular cream cheese for a denser texture.
  • Adjust the soy sauce to taste based on your sodium preference.

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