California Roll Cucumber Salad hops on the cucumber salad trend, but adds kani and crispy rice for sushi-inspired crunch in every bite.
If you love sushi but don’t always want to roll your own, this salad is for you. It’s inspired by the classic California roll but tossed into a refreshing, hearty salad loaded with cucumber. I love how this one balances fresh vegetables with protein and crunch!
Sushi-inspired: This deconstructed California roll is excellent when you’re craving sushi but want a lighter, lower-carb option.
Hearty Enough for Lunch or Dinner: This salad has protein, vegetables, and carbs for a filling meal.
Here are the ingredients for this easy California roll cucumber salad. See the recipe card below for the exact measurements.
Chili Crisp is a spicy Asian condiment, consisting of oil infused with chiles and other crunchy aromatics. This S&B Crunchy Garlic with Chili Oil is one of my new favorites. Or make your own, see my Asian Chicken Salad for chili crisp recipe.
Soy Sauce gives the rice a salty, umami flavor.
Rice: Use any kind of precooked white or brown rice. I have Instant Pot Jasmine Rice, Instant Pot Brown Rice, and Stovetop Brown Rice instructions. You can also use microwavable frozen rice.
Cucumber Salad Dressing: Chili crisp, soy sauce, grated ginger, rice vinegar (Seasoned is better, but you can use unseasoned vinegar, too.)
English Cucumbers have a thin skin, so they don’t need to be peeled, but you can if you want to. Slice the cucumber into thin half-moons.
Scallions for a fresh, mild onion flavor
Avocado for healthy fat and a creamy texture
Kani: Try to find the surimi-style kani, which shreds, rather than the kind that comes in thick chunks.
How to Make A California Roll Cucumber Salad
The air fryer is a quick and easy way to get the rice crispy, but if you don’t have one, you can bake it in the oven. See the recipe card at the bottom for printable directions.
Mix the rice with soy sauce and chili crispBake or air fry until browned and crispy
Make Crispy Rice: Mix the rice with chili crisp and soy sauce. Line your air fryer with perforated parchment paper and air fry at 400°F for 10 to 12 minutes. If you don’t have an air fryer, bake it at 400°F for 25 minutes.
Make the Cucumber Salad: Put the remaining chili crisp and soy sauce, ginger, and rice vinegar in a large bowl. Then, stir in the vegetables and kani.
How to Serve: Top with crispy rice and furikaki or sesame seeds.
Make the dressingToss cucumber, avocado and crab with dressing
Tips & Variations
Use a mandolin for quick slicing: It gives you even, thin cucumber slices in seconds. Wear a cut-proof glove to protect your fingers!
Use what you have: Garden cucumbers work great—just peel and slice them thin.
Swap the kani: Use lump crab meat or cooked shrimp for a twist.
Keep it gluten-free: Swap soy sauce for tamari or coconut aminos and a different protein since kani isn’t typically gluten-free.
Adjust the heat: Skip the chili crisp if you’re spice-sensitive or add extra if you love it hot.
Make it creamy: Drizzle with spicy mayo (or mix mayo and sriracha) before serving.
Bulk it up: Add extra vegetables, like edamame, shredded carrots, or diced bell peppers.
Skip the crunch: Omit the rice if you want to keep it low-carb.
Make it meal-prep friendly: Serve over rice to make it more filling.
What to Serve with This California Roll Salad
This cucumber salad is delicious and filling on it’s own. If you want to make this part of a multi-course meal, here’s some ideas:
2
Shrimp Egg Rolls (Air Fryer or Baked)
25mins
2
Soy-Marinated Beef and Broccoli Skewers
48mins
2
Easy Wonton Soup
30mins
3
Asian Chicken Meatballs
30mins
Storage
Refrigerate: This salad is best eaten after preparing it because the cucumbers can become soggy, and the avocado will brown. However, you can store the salad and crispy rice in separate containers for up to 2 days.
How to Reheat: Air fry the rice at 350°F for about 5 minutes until warm and crispy. Add fresh avocado to the salad, and top with crispy rice.
FAQ
What is kani?
Kani is flake-style imitation crab, which primarily consists of Alaskan pollock.
Can I use real crab?
Kani is much more affordable than fresh lump crab, but real crab meat would be delicious in this salad.
More Sushi-Inspired Recipes You’ll Love
For more dinner ideas, check out these five delicious sushi-inspired recipes to inspire your next meal!
Spicy California Shrimp Stack
Tuna Poke Salad
Spicy Canned Salmon Rice Bowl
Ahi Tuna Poke Stacks
California Spicy Crab-Stuffed Avocado
California Roll Cucumber Salad
8
Cals:317
Protein:10
Carbs:41
Fat:13.5
Fiber:5
California Roll Cucumber Salad hops on the cucumber salad trend, but adds kani and crispy rice for sushi-inspired crunch in every bite.
Course: Dinner, Lunch, Meal Prep
Cuisine: Asian
Prep: 15 minutesmins
Cook: 10 minutesmins
Total: 25 minutesmins
WW Points
Yield: 2servings
Serving Size: 2generous cups
Ingredients
2 1/2 teaspoons chili crisp , divided
2 1/2 teaspoons soy sauce , divided
½ cup precooked rice
1 teaspoon grated ginger
1 tablespoon rice vinegar , seasoned preferred but can be unseasoned
1 large English cucumber , sliced into thin half moons (can be peeled based on preference) about 2 cups
½ cup scallions , cut on a bias
½ cup avocado , diced (½ of a medium avocado)
1 cup kani imitation crab , flaked and cut into 1” pieces
Furikake , or black and white sesame seeds for topping
Instructions
Combine rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce.
Line an air fryer basket, or sheet tray, with parchment paper. Air fry the rice at 400°F for 10 to 12 minutes, stirring after 5 minutes. If baking, bake at 400°F for 25 minutes, stirring halfway.
While the rice crisps, mix salad:
In the bottom of a large bowl combine remaining 1/2 tablespoon chili crisp, remaining 1/2 tablespoon soy sauce, ginger and rice vinegar. Add cucumber, scallion, avocado & kani. Stir.
Top with crispy rice.
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