Save I discovered this salad by accident on a lazy summer afternoon when a friend brought over California rolls and I had just bought the crispest cucumbers at the farmer's market. Instead of eating the rolls as intended, I started deconstructing them onto a plate, mixing the textures with cool, refreshing cucumber slices, and suddenly realized I'd stumbled onto something even better—a salad that captures all that delicate California roll charm without the rice and nori wrapper fuss. The combination felt so natural that I've been making it ever since, especially when I want something light but satisfying.
The first time I made this for a dinner party, my hands were shaking a little as I sliced the cucumbers—not from nerves about the recipe, but because I wasn't sure if people would think deconstructed sushi sounded weird. But watching everyone go back for seconds, commenting on how refreshing it was, how the seaweed gave it that authentic umami touch—that's when I knew this wasn't just a shortcut, it was something special in its own right.
Ingredients
- Cucumbers: Two large ones, sliced thin so they stay crisp and cold; the thinner you go, the faster they chill and the more gracefully they drink in that dressing.
- Imitation crab sticks: Use the real stuff if you can find quality, but these grocery store classics work beautifully and honestly taste more nostalgic to me at this point.
- Kewpie mayonnaise: Yes, the Japanese kind in the plastic squeeze bottle—it's tangier and richer than regular mayo, and it makes all the difference in how the dressing coats everything.
- Rice vinegar: Just a tablespoon cuts through the richness so the salad doesn't feel heavy, which is the whole point of something this refreshing.
- Sesame oil: Make sure it's toasted and roasted; the color should be deep golden, not clear, or you'll lose that nutty depth the dressing needs.
- Nori sheets: Roasted seaweed strips add that briny, oceanic whisper that ties the whole salad back to its California roll roots.
- Toasted sesame seeds: Sprinkle them on just before serving so they stay crunchy and don't get soggy from the dressing.
- Scallions and pickled ginger: Both optional but honestly, the ginger adds a sharp little surprise that keeps things interesting.
Instructions
- Prepare your vegetables:
- Slice the cucumbers paper-thin on a cutting board, letting them fall into a large bowl where they'll stay cool and ready. If you're using fresh crab sticks, shred them gently between your fingers so they keep their delicate texture.
- Mix the dressing:
- In a small bowl, whisk the Kewpie mayo with rice vinegar, soy sauce, and sesame oil until it's smooth and creamy, with no streaks of oil floating on top. The mixture should taste balanced—tangy, salty, nutty all at once.
- Bring it together:
- Pour that silky dressing over the cucumbers and crab, then toss gently with your hands or two wooden spoons, turning everything over slowly so nothing gets bruised. You want every piece coated but still recognizable.
- Add the finishing touches:
- Scatter the scallions and half the sesame seeds across the top, give it one more light toss, then transfer to your serving dish. This is where the salad goes from homey to restaurant-quality.
- Crown it with nori and seeds:
- Arrange the seaweed strips on top like delicate ribbons, sprinkle with the remaining sesame seeds and pickled ginger if you're using it, then serve immediately while everything is still at its crispest and coldest.
Save There was a moment during a dinner in June when someone asked for the recipe and my friend looked up from their bowl with this genuine smile, saying it tasted like summer in the best way. That's when I realized this salad had somehow become more than just an easy dinner solution—it had become a moment, a taste, a reason to gather around a table and eat something that made us feel better.
Playing with Flavors and Textures
The beauty of this salad is how forgiving it is—you can amp up the sesame notes by toasting your own seeds in a dry pan just before serving, listening to them crack and pop, or dial back the mayo if you're in a lighter mood. I've added thin slices of avocado when I found ripe ones, crispy radish rounds when I wanted extra crunch, even a few leaves of mizuna because something about that peppery green felt right. The nori is your anchor to the original California roll, but everything else is open to conversation.
Serving and Storage Wisdom
Serve this salad ice-cold, ideally straight from the refrigerator, because warmth will soften those cucumbers faster than you'd expect. If you're making it ahead, keep the dressing separate and the components dry until the last possible moment—it's a salad that lives in the present tense, best eaten within an hour of assembly. Leftovers can be eaten the next day, but they'll be softer and the nori will lose its snap; that's not bad, it's just different, and sometimes different is exactly what you want.
The Vegetarian and Vegan Routes
When I make this for friends who don't eat seafood, I swap the imitation crab for extra-firm tofu cut into small cubes, or sometimes I'll just load it with shredded cucumber and radish for even more texture contrast. For vegan versions, use plant-based mayo and suddenly you've got something that feels intentional, not compromised—honestly, the sesame dressing is so flavorful that it doesn't miss the eggs one bit.
- Press your tofu gently between paper towels for a few minutes to remove excess moisture before cutting it into neat cubes.
- If using vegan mayo, taste as you whisk because brands vary widely in salt and tanginess.
- Consider adding edamame or cubed avocado for extra protein and creaminess when skipping the crab.
Save This salad has become my default when I'm not sure what to make but I want to feel good about feeding myself or the people around me. There's something about the simplicity of it, the way it comes together, and how something so straightforward can feel so complete.
Recipe Guide
- → Can I substitute the imitation crab with tofu?
Yes, extra-firm tofu can be cubed and used as a vegetarian alternative without compromising the salad's texture and taste.
- → What type of mayonnaise works best in the dressing?
Japanese Kewpie mayo is recommended for its creamy texture and mild sweetness, but vegan mayo can be substituted for a dairy-free option.
- → How should I prepare the cucumbers for this salad?
Thinly slice the cucumbers to ensure a crisp texture that blends well with the creamy dressing and other ingredients.
- → Is it necessary to use toasted sesame oil and seeds?
Toasted sesame oil and seeds add a nutty depth and aroma that enhance the overall flavor profile of the salad.
- → Can I add other vegetables or toppings?
Yes, adding sliced avocado or radish will increase crunch and freshness, complementing the existing flavors.
- → Should the salad be served chilled or at room temperature?
Serving chilled helps maintain a refreshing texture and balances the creamy dressing with the crisp cucumbers.