Simple California Roll Cucumber Salad for Lunch or Dinner
California Roll vibes… minus the rolling mat, sticky rice stress, and sushi-grade panic. This California Roll Cucumber Salad jumps straight onto the cucumber salad trend and says, “Let’s make this crunchy, cool, and wildly satisfying.” Crisp cucumbers, savory kani, and golden crispy rice come together for a bowl that feels like sushi’s fun, low-effort cousin. Honestly, why work harder than you need to?
This isn’t just another Cucumber Veggie Salad tossed together as an afterthought. It’s thoughtfully balanced, crave-worthy, and surprisingly filling. The fresh crunch hits first, then the umami kicks in, and just when you think it’s done—boom—crispy rice brings that sushi-inspired texture we all secretly love. IMO, that crunch is non-negotiable.
Love sushi but not in the mood to roll? Same. That’s why this deconstructed California roll works so well. It delivers all the familiar flavors in a lighter, lower-carb Meal With Cucumber that still feels indulgent. It’s hearty enough for lunch or dinner, making it perfect for Simple Hot Lunch Ideas or even chilled leftovers the next day. Yes, it holds up.
This salad also plays well with different lifestyles. Weight Watchers-friendly, dairy-free, and gluten-free with easy swaps, it fits neatly into your rotation of Few Ingredient Salads without sacrificing flavor. FYI, it doubles as one of those Fast Sides For Dinner that somehow steals the spotlight.
Serve it as one of your Healthy Side Dish Ideas For Dinner, enjoy it solo, or pair it with other Tasty Sides for a full spread. It even works as Cold Refreshing Snacks when the weather’s hot and cooking feels illegal.
Not a dessert, but it earns a spot next to your favorite Salad Recipes Dessert lineup—because balance. Who’s grabbing a fork?
Simple California Roll Cucumber Salad for Lunch or Dinner
This California roll–inspired cucumber salad takes a refreshing base and levels it up with savory kani and crunchy rice, giving you bold sushi flavor with minimal effort.
Ingredients
- 2½ teaspoons chili crisp, separated
- 2½ teaspoons soy sauce, separated
- ½ cup cooked rice (cooled)
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice vinegar (seasoned preferred, unseasoned works too)
- 1 large English cucumber, thinly sliced into half-moons (peel if desired), about 2 cups
- ½ cup scallions, sliced diagonally
- ½ cup diced avocado (from about ½ medium avocado)
- 1 cup imitation crab (kani), shredded and cut into bite-size pieces
- Furikake or a mix of black and white sesame seeds, for garnish
Directions
- In a small bowl, toss the cooked rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce until evenly coated.
- Spread the rice in a single layer on a parchment-lined air fryer basket or baking sheet.
- Air fryer: Cook at 400°F for 10–12 minutes, stirring once halfway through.
- Oven: Bake at 400°F for about 25 minutes, stirring midway, until crisp and golden.
- While the rice is crisping, prepare the salad. In a large mixing bowl, whisk together the remaining chili crisp, remaining soy sauce, grated ginger, and rice vinegar.
- Add the cucumber slices, scallions, avocado, and kani to the bowl. Gently toss until everything is well coated.
- Finish by scattering the crispy rice over the top and sprinkle with furikake or sesame seeds just before serving.
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