California Rollinspired Cucumber Sushi Rice Salad

Quick Hook

Have you ever wanted a california roll cucumber salad that feels like sushi without rolling? I asked myself that question last summer. Oh my gosh, the crunch and cream together sold me.

This salad tastes creamy, tangy, and lightly sea-salty. It’s a deconstructed california roll salad meeting sunomono inspired cucumber dressing. I call it a sushi rice cucumber bowl that hugs every bite.

Brief Overview

This idea borrows from the California roll. It’s Japanese American comfort food with a bright twist. As one friend said, "Balance is everything."

Difficulty is easy. Total time: about 50 minutes. Makes 4 servings as a main. Great as a no-roll california roll side dish for potlucks.

Prep and cook are simple. You’ll rinse rice, slice cucumbers, and mix a quick dressing. No mandolin? No problem.

Main Benefits

Top benefit is fresh hydration and healthy fats. Avocado and sesame give good mono fats. The kani avocado cucumber salad also adds a protein hit.

Perfect for hot lunches and light dinners. It works as an easy california roll salad recipe for summer parties. The toasted sesame nori salad vibe keeps it interesting.

What makes this special is the texture. Sushi rice stays glossy. Cucumber ribbons stay crisp. A wasabi mayo drizzle salad finish gives playful heat.

I’ll be honest my first try was watery. I learned to salt cucumbers briefly. Also, cool rice before folding in avocado. Those little tweaks saved the salad.

I love that this recipe reads like a kani salad. It also doubles as a cucumber sushi rice salad for people who hate rolling.

Fun tip: top with tobiko or extra sesame for crunch.

Next, I’ll list the ingredients and exact amounts. Then we’ll cook the rice and assemble. Ready to grab a peeler and get messy? Ingredients follow.

Ingredients & Equipment

Oh my gosh, this is my favorite weeknight flex. Honest confession: I once brought this to a potluck and it vanished.

It’s crisp, bright, and tastes like a sushi night shortcut. Call it a deconstructed twist or a california roll cucumber salad .

Either way, it hits.

Main Ingredients

For the Sushi Rice

• 1 cup sushi/short grain rice 185 g
• 1 1/4 cups water 300 ml
• 3 tbsp rice vinegar 45 ml
• 2 tbsp granulated sugar 25 g
• 1 tsp fine salt 6 g

For the Salad

• 2 large English cucumbers about 700 800 g (thin ribbons)
• 8 oz imitation crab (kani) 225 g (shredded)
• 2 ripe but firm avocados 300 g total (not mushy)
• 3 scallions 45 g (white and green separated)
• 2 sheets nori, toasted and sliced into strips (optional)
• 2 tbsp toasted sesame seeds 14 g
• 2 tbsp tobiko or masago 30 g (optional)

For the Dressing

• 2 tbsp rice vinegar 30 ml
• 1 tbsp low-sodium soy sauce 15 ml
• 1 tsp toasted sesame oil 5 ml
• 1 tbsp neutral oil 15 ml
• 1 tsp sugar or honey 6–7 g
• 1/2 tsp grated ginger (optional)

Wasabi Mayo Drizzle (optional)

• 2 tbsp Japanese mayo 30 g
• 1/2 tsp wasabi paste 2–3 g

Quality notes: use true short grain rice. Choose firm avocados. Pick fresh kani with clear packaging.

Seasoning Notes

Essential combos: rice vinegar + sugar + salt. Soy sauce + sesame oil. Wasabi + mayo for punch.
Aromatics: grated ginger and scallion whites.

Toast sesame for nuttiness. Nori strips add umami.
Quick swaps: tamari for soy. Apple cider vinegar for rice vinegar (use less).

Greek yogurt can replace mayo.

Equipment Needed

Essentials: rice cooker or heavy saucepan with lid. Fine mesh sieve for rinsing rice. Large mixing bowl. Small jar for dressing.

Sharp knife and cutting board.
Household alternatives: use a kettle to preheat water. A vegetable peeler replaces a mandoline.

A skillet for toasting sesame and nori works fine.

I love how this bridges sunomono inspired cucumber dressing and a sushi rice cucumber bowl vibe. Try it once. You’ll keep making it.

Cooking Method

Fun fact: the California roll helped make sushi normal in the US. I love turning it into a crunchy salad.

This is my go-to for a bright lunch. The classic flavors show up in a deconstructed california roll salad. Seriously tasty.

Prep Steps

Get mise en place. Rinse 1 cup sushi rice until water runs clear. Slice 2 cucumbers into ribbons. Shred 8 oz kani. Dice 2 avocados. Measure dressings.

Save time by prepping rice first. While rice cooks, do cucumbers and dressing. Pat cucumbers dry after salting. This prevents a soggy cucumber sushi rice salad.

Wash hands and keep raw surfaces separate. Refrigerate leftovers within 2 hours .

step-by-step Process

1. Rinse rice and cook with 1 1/4 cups water . Bring to a gentle simmer. Cook 18– 20 minutes . Rest rice 10 minutes off heat.
2. Warm vinegar, sugar and salt. Fold into hot rice. Cool to room temp. Your sushi rice should be glossy and slightly sticky.
3. Salt cucumber ribbons, drain 5– 10 minutes , then pat dry. Toss avocado with lemon.
4. Whisk rice vinegar, soy, sesame oil, neutral oil and ginger for a sunomono inspired cucumber dressing. Mix into cooled rice.
5. Combine rice, cucumber, kani and scallions. Fold gently. Top with nori strips, toasted sesame and tobiko. Drizzle wasabi mayo. This becomes a sushi rice cucumber bowl.
6. Serve immediately. Visual cues: glossy rice, crisp cucumber, bright green avocado, contrasting nori.

Critical temperature points: avoid chilling rice in the fridge. Rice cools best at room temp. Keep hot ingredients off high heat after mixing.

Pro Tips

• Technique: salt cucumbers, then squeeze. It keeps the salad crisp.
• Shortcut: use a rice cooker for perfect rice every time. I use mine daily.
• Mistake to avoid: adding dressing too early. It makes rice soggy. Always dress right before serving.

make-ahead: prepare rice and dressing up to 24 hours ahead. Store separately. Assemble within 24– 48 hours for best texture.

This easy california roll salad recipe feels like a no-roll california roll side dish. Honestly, it’s my picnic hero. Try a kani avocado cucumber salad version next time.

Recipe Notes

Oh my gosh, this california roll cucumber salad is such a winner. It’s a no-roll California roll side dish reimagined.

Think crunchy ribbons, sushi rice, creamy avocado, and flaky kani. Fun fact: sunomono means vinegared thing. That inspires the dressing.

Serving Suggestions

Serve in shallow bowls for pretty layers. For a party, stack a little rice then cucumber. Top with nori strips and tobiko.

Try it as a deconstructed california roll salad on a platter. Pair with edamame or miso soup. Drinks? I love chilled sake or iced green tea.

For wine, grab a dry Riesling.

If you want a main, add extra avocado. Make a sushi rice cucumber bowl for lunch. The colors pop on white plates.

Storage Tips

Keep leftovers in an airtight container. Store in the fridge for up to 48 hours . Rice loses texture after that. Don’t freeze the salad. Freezing makes cucumbers mushy and sad.

If you must prep ahead, store components separately. Keep rice chilled, cucumbers dry, and avocado aside. Reheat rice gently. Microwave briefly or steam until warm. Then cool to room temperature before tossing.

Variations

Want vegan? Swap kani for shredded king oyster mushrooms. Use vegan mayo for the wasabi mayo drizzle salad twist. Low-carb? Skip rice and make a toasted sesame nori salad with extra greens.

Seasonal swap: in summer, add ripe mango. In autumn, toss in cucumber with radish and pickled ginger. For a tuck shop vibe, try a kani avocado cucumber salad with extra scallions.

Nutrition Basics

Per serving, it’s about ~360 kcal . Protein sits near 12 grams. Fat mainly comes from avocado and sesame. Carbs come from sushi rice. Fiber is decent thanks to cucumber and avocado.

Health perks? Avocado brings heart healthy fats. Sesame seeds add calcium and iron. Rice fuels energy without heaviness. The rice vinegar dressing keeps things light.

Conclusion Honestly, this salad saved my weeknight dinners. It’s quick, fun, and looks fancy. Try the cucumber sushi rice salad version tonight.

You’ll smile when fork meets crunch. Go on make it your own.