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California Roll Cucumber Salad with fresh ingredients and sushi-style presentation

California Roll Cucumber Salad

A light and refreshing salad that mimics the flavors of a California roll, featuring crisp cucumbers, creamy avocado, and savory crab, all tossed in a flavorful dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Fusion, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large English cucumber Adds a satisfying crunch.
  • 4 sticks imitation crab, diced Can substitute real crab meat.
  • ½ avocado, diced Provides creaminess.
Dressing
  • 2 tablespoons Kewpie mayo Can substitute with regular mayo.
  • 2 tablespoons whipped cream cheese Creates a rich dressing.
  • 1½ tablespoons soy sauce Use gluten-free soy sauce for gluten-sensitive individuals.
  • 2 teaspoons toasted sesame seeds Adds nutty aroma.

Method
 

Preparation
  1. Cut the cucumber into ⅛ inch thick rounds using a mandolin or knife.
  2. Place cucumber, crab, and avocado in a large container.
  3. Add the Kewpie mayonnaise, whipped cream cheese, and soy sauce.
  4. Sprinkle in the toasted sesame seeds, then cover and gently shake to mix everything well.
  5. Serve immediately to enjoy the freshest tastes.

Notes

You can store leftovers in an airtight container in the refrigerator for up to two days. For freezing, leave out avocado and sesame seeds until ready to serve.