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Deconstructed California Roll Salad with Avocado and Crab

A close-up of a white bowl filled with california roll cucumber salad, featuring chunks of cucumber, imitation crab, and green onions.
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Make a fresh, low carb sushi salad by combining imitation crab, crisp cucumber, and creamy avocado with a light Japanese-style dressing. This deconstructed sushi recipe is quick to prepare.

Ingredients

Scale
  • 8 ounces imitation crab meat (surimi), shredded
  • 2 large cucumbers, seeded and diced
  • 1 ripe avocado, diced
  • 1/4 cup Japanese mayonnaise (Kewpie style)
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon ground ginger
  • 2 tablespoons chopped green onion, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish

Instructions

  1. Prepare the imitation crab by shredding it into bite-sized pieces. Place the shredded crab in a medium bowl.
  2. Dice the cucumbers and avocado. Add them to the bowl with the crab.
  3. In a small separate bowl, whisk together the Japanese mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, and ground ginger to create the dressing.
  4. Pour the dressing over the crab, cucumber, and avocado mixture.
  5. Gently fold all ingredients together until everything is lightly coated. Avoid overmixing to keep the avocado intact.
  6. Cover the bowl and chill the salad in the refrigerator for at least 15 minutes to allow the flavors to combine.
  7. Before serving, sprinkle the top with chopped green onion and toasted sesame seeds.

Notes

  • For a gluten free option, use tamari instead of soy sauce in the dressing.
  • If you prefer a tangier dressing, add a small squeeze of fresh lime juice.
  • Serve this low carb sushi salad over a bed of mixed greens or alongside baked salmon for a complete meal.

Nutrition

Find it online: https://cravybite.link/california-roll-cucumber-salad-recipe/