Save I discovered this salad on a hot summer afternoon when my neighbor brought over a California roll from a local sushi spot, and I found myself craving those exact flavors but in a lighter, vegetable-forward way. The crisp cucumber, that creamy-savory dressing, the whisper of seaweed—it all clicked. I started playing around in my kitchen, turning those sushi roll elements into something I could throw together in minutes, no rice cooker required.
I made this for a potluck last spring, worried it would get lost among the heavier dishes, but people kept coming back for more—someone even asked if there was crab in it, impressed by how satisfying it felt. That moment made me realize how much impact a simple, well-balanced salad can have.
Ingredients
- 2 large cucumbers, thinly sliced: The thinner you slice them, the more elegantly they coat with dressing and the faster they release their water; a mandoline makes this effortless if you have one.
- 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed): The crab gives you that briny umami hit, but tofu works beautifully and takes on the dressing just as well.
- 1/3 cup mayonnaise (preferably Japanese Kewpie mayo): Kewpie is tangier and silkier than Western mayo—it makes a real difference in how the dressing feels on your tongue.
- 1 tablespoon rice vinegar: This gentle acidity brightens everything without overpowering the other flavors.
- 1 teaspoon soy sauce: Just enough to deepen the savory notes without making it taste like a stir-fry.
- 1 teaspoon toasted sesame oil: The toasted kind has way more character than regular sesame oil; a little goes a long way.
- 2 tablespoons toasted sesame seeds: Toasting your own takes two minutes in a dry pan and transforms their nuttiness completely.
- 2 sheets roasted seaweed (nori), cut into thin strips: This is what gives you that unmistakable California roll signature—crispy and a bit briny.
- 2 scallions, finely chopped (optional): They add a sharp green note that cuts through the richness of the mayo.
- 1 tablespoon pickled ginger, chopped (optional): If you have it on hand, it brings a welcome spice and keeps things feeling authentic.
Instructions
- Slice and combine:
- Thinly slice your cucumbers—the thinner the better, as they'll drink in the dressing—and place them in a large bowl with your shredded crab or cubed tofu. You want each piece to be small enough to pick up easily with chopsticks or a fork.
- Whisk the magic:
- In a separate small bowl, whisk together the mayo, rice vinegar, soy sauce, and sesame oil until it's completely smooth and cohesive. This is your moment to taste it—adjust the soy sauce or vinegar if you want it more savory or tangy.
- Dress and toss:
- Pour the dressing over your cucumber mixture and toss gently, as though you're being kind to the vegetables rather than wrestling them. You want everything coated but not drenched.
- Add color and crunch:
- Fold in the scallions and half the sesame seeds, mixing lightly so nothing breaks down.
- Plate with intention:
- Transfer to a serving platter or individual bowls—this moment matters because the presentation is part of the experience.
- Top and serve:
- Crown everything with the remaining sesame seeds, nori strips, and pickled ginger if you're using it. Serve immediately while the cucumber is still crisp and the nori hasn't had time to soften.
Save I remember my partner taking the first bite and closing their eyes for a moment—that pause told me everything about whether I'd nailed the flavor balance. Little moments like that remind me why I keep cooking.
The Art of the Dressing
The dressing is where this salad lives or dies, and I learned this the hard way by making it too thick or too vinegary before finding the right balance. Japanese mayo—specifically Kewpie—changes everything because it's already got a hint of umami built in, so you're not starting from scratch. If you can't find Kewpie, regular mayo works fine, but consider adding a tiny pinch of MSG or extra soy sauce to compensate. The rice vinegar should be barely present as a whisper, not a shout; it's there to brighten, not to announce itself. Taste as you whisk and trust your instincts—this isn't a recipe that demands precision so much as balance.
Customizing Without Losing the Soul
The beauty of this salad is that it adapts without complaining, as long as you keep the core elements intact. I've made it with sliced radishes mixed in for extra bite, added thin strips of cucumber skin for visual contrast, and once tried it with avocado folded in just before serving. Each variation felt like the same recipe but dressed for a different occasion. The cucumber is non-negotiable—it's your foundation—but everything else is fair game.
Why This Works as a Meal
On paper, this reads like a light side dish, but the combination of protein from the crab or tofu, healthy fats from the mayo and sesame oil, and fresh vegetables creates something genuinely satisfying. I've served it as an appetizer at dinners, packed it for lunch boxes, and even made it for breakfast alongside a soft-boiled egg. The seaweed adds an umami depth that makes your brain feel like you've eaten something substantial, even though it's mostly vegetables and air. It's one of those dishes that proves you don't need heaviness to feel nourished.
- Pair it with jasmine tea or crisp white wine to let the individual flavors shine.
- Make it a day ahead without the nori and sesame seeds, which you add fresh right before serving.
- Double the batch if you're feeding a crowd—it keeps people coming back to the bowl.
Save This salad has become my go-to when I want something that tastes like a celebration but doesn't require hours in the kitchen. It's proof that the best meals are often the simplest ones.
Recipe FAQ
- → Can tofu replace imitation crab in this salad?
Yes, extra-firm tofu can be cubed and used as a vegetarian alternative, providing similar texture and protein content.
- → What type of mayonnaise is recommended for the dressing?
Japanese Kewpie mayo works best for its creamy texture and slight sweetness, enhancing the overall flavor.
- → How should the cucumbers be prepared?
They should be thinly sliced to ensure a crisp texture that complements the creamy dressing and tender protein.
- → Are there any suggested additions for extra crunch?
Sliced avocado or radish can be added to introduce more texture and freshness.
- → Is this dish best served warm or chilled?
Serving it chilled preserves the crispness of the cucumbers and the freshness of the ingredients.
- → What beverages pair well with this salad?
Crisp Sauvignon Blanc or chilled sake complement the salad’s bright and savory flavors nicely.