Pin It My coworker brought California rolls to lunch one day, and I found myself staring at the leftover rice and fillings thinking there had to be a faster way to capture that same magic without the rolling hassle. That afternoon, I chopped everything into a bowl, mixed up a creamy dressing, and realized I'd stumbled onto something even better than the original—a salad that tastes like sushi's more relaxed, no-fuss cousin. It became my go-to when I wanted that specific flavor without the precision or time commitment. Now it's what I make when friends ask for something light but substantial, something that feels elegant without requiring any real skill.
I served this at a potluck last spring where everyone was bringing heavy casseroles, and watching people keep coming back for more of this light, crisp salad made me feel like I'd cracked some kind of code. One friend even asked for the recipe that same evening, and I loved how it felt like sharing a small secret rather than just handing over instructions. It became the dish I'm now known for bringing, which is funny considering I invented it by accident while trying to save time.
Ingredients
- Cucumbers (2 large, thinly sliced): The foundation of this salad deserves to be crisp and fresh—slice them thin enough to let the dressing coat every piece, but thick enough that they don't turn to mush when tossed.
- Imitation crab sticks (1 cup, shredded): These give you that sweet, tender element without the price tag of real crab; I learned to buy the ones from the seafood counter rather than the frozen section because the texture stays delicate longer.
- Mayonnaise (1/3 cup, preferably Kewpie): Japanese Kewpie mayo is richer and slightly sweeter than American brands, which is why it tastes so much closer to what you'd get at a sushi restaurant—if you can't find it, regular mayo works but adds a smidge more tang.
- Rice vinegar (1 tablespoon): This provides brightness without harshness, cutting through the richness of the mayo in the gentlest way possible.
- Soy sauce (1 teaspoon): Just enough to give you that savory umami note that whispers sushi without shouting it.
- Toasted sesame oil (1 teaspoon): Use the good stuff here—a little goes a long way, and you'll taste the difference in every bite.
- Toasted sesame seeds (2 tablespoons): Toast your own if you have time, because the difference in flavor between pre-toasted and freshly toasted is honestly night and day.
- Nori seaweed (2 sheets, cut into strips): This brings that unmistakable sushi flavor and adds a satisfying textural contrast that keeps every bite interesting.
- Pickled ginger (1 tablespoon, chopped): A small touch that adds brightness and a subtle spice, though it's genuinely optional if you don't have it on hand.
- Scallions (2, finely chopped): Optional but recommended—they add a fresh onion bite that rounds out the whole experience.
Instructions
- Prep your vegetables with intention:
- Slice your cucumbers thin and even—if you have a mandoline, this is the moment to use it, though a sharp knife and steady hand work just as well. The more uniform your slices, the better the dressing coats everything.
- Build your base:
- Toss the cucumbers and shredded crab together in a large bowl, just gently enough that you're combining them without breaking anything down. You want to keep as much texture as possible at this point.
- Make your dressing magic happen:
- In a small bowl, whisk together the mayo, rice vinegar, soy sauce, and sesame oil until it's completely smooth and unified—this only takes about a minute, but that minute of whisking matters because it helps everything emulsify properly. The dressing should look creamy and taste balanced, not one-note.
- Bring it all together:
- Pour the dressing over the cucumber and crab mixture and toss gently until every piece is coated evenly. This is not the moment to be aggressive; you're looking for a light coating, not a salad drowned in dressing.
- Add brightness and texture:
- Fold in the chopped scallions and half of the sesame seeds, stirring gently to distribute them throughout. Save the remaining seeds for the top because the visual appeal matters here.
- Finish with intention:
- Transfer everything to a serving platter or divide it among individual bowls, then top with nori strips, the remaining sesame seeds, and pickled ginger if you're using it. The toppings should sit on top so they stay crisp rather than getting soggy in the dressing.
- Serve right away:
- This salad is best enjoyed immediately while the cucumbers are still crisp and the nori hasn't softened. If you must make it ahead, keep the nori and extra sesame seeds separate until the last moment.
Pin It There was a moment at a dinner party when someone took their first bite and their eyes widened, then they immediately started asking where I got it catered from—that's when I knew this simple salad had somehow become something people genuinely wanted to eat. Watching a dish you invented by accident become a conversation starter is a specific kind of kitchen joy.
Flavor Balance and Customization
The beauty of this salad is that it's incredibly forgiving—if you find the dressing too creamy, add another splash of rice vinegar; if it tastes too acidic, whisk in a touch more mayo. The soy sauce and sesame oil are the secret flavor carriers, so even if everything else stays the same, playing with those two ingredients can shift the whole character of the dish. I've made this salad probably twenty times now, and I'm still sometimes tweaking it depending on my mood and what vegetables I have hanging around in the crisper drawer.
Making It Your Own
Some nights I add sliced avocado because I'm feeling indulgent, and other times I toss in thinly shaved radish for extra crunch and a peppery bite that brings the whole thing into sharper focus. You can also play with the protein—tofu works beautifully if you're vegetarian, and I've even tried cooked shrimp when I wanted to make it feel more luxe. The core formula is flexible enough that you can honestly make this salad reflect whatever ingredients you have and whatever mood you're in.
Storage and Serving Suggestions
This salad is best served immediately, but you can prepare the components separately and assemble it right before eating—store the dressed cucumber mixture in the fridge for up to four hours, then add the toppings when you're ready to serve. It works beautifully as an appetizer, a light lunch, or even a side dish at a dinner where you want something refreshing to balance heavier main courses. If you're making it for a crowd, multiply the ingredients and keep the nori and sesame seeds in separate bowls so guests can add them to taste.
- Serve this chilled or at room temperature, whichever feels more appealing to you in the moment.
- Pair it with crisp Sauvignon Blanc or chilled sake if you're in the mood for something to drink alongside it.
- You can make the dressing up to three days ahead and store it separately, which helps if you're planning ahead for a busy week.
Pin It This salad has become my answer to when someone asks for a recipe, because it teaches you something simple—that sometimes the best dishes aren't the ones that require fancy techniques or hours of cooking, but rather the ones that respect good ingredients and let them shine. It's become the kind of recipe I'm genuinely happy to share.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop ingredients up to 4 hours in advance. However, assemble the salad just before serving to keep the cucumbers crisp and the nori from becoming soggy.
- → What's the best substitute for imitation crab?
Extra-firm tofu cubed works wonderfully for a vegetarian version, offering similar texture. For non-vegetarian options, try shredded real crab, cooked shrimp, or even diced salmon for a premium twist.
- → Is Kewpie mayo essential?
While Kewpie mayo adds authentic Japanese flavor with its slightly sweeter, creamier profile, regular mayonnaise works perfectly fine. Vegan mayo is an excellent dairy-free alternative.
- → How do I prevent the cucumbers from getting watery?
Slice cucumbers just before assembly and pat them dry with paper towels if they're particularly wet. This prevents excess moisture from diluting the dressing. Serve immediately after tossing for the best crisp texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh cucumber and sesame flavors beautifully. Alternatively, chilled sake enhances the Japanese-American fusion concept and pairs authentically with the nori and sesame elements.
- → Can this be made vegan?
Absolutely. Use cubed extra-firm tofu instead of imitation crab and substitute vegan mayo for regular mayonnaise. All other ingredients are naturally plant-based, making this a fully vegan option without compromising flavor.