Description
A refreshing California Roll Cucumber Salad that captures the flavors of the classic sushi roll with a crunchy twist. This salad combines chilled cucumbers, avocado, scallions, and imitation crab tossed in a tangy, mildly spicy dressing and topped with crispy seasoned rice for texture and flavor. Perfect as a light lunch or appetizer, it’s quick to prepare and ideal for those craving sushi flavors without the fuss.
Ingredients
Scale
For Crispy Rice Topping
- ½ cup precooked rice
- 1 teaspoon chili crisp
- 1 teaspoon soy sauce
For Salad
- 1 large English cucumber, sliced into thin half moons (about 2 cups), peeled if preferred
- ½ cup scallions, cut on a bias
- ½ cup avocado, diced (approx. ½ of a medium avocado)
- 1 cup kani imitation crab, flaked and cut into 1” pieces
- 1 ½ teaspoons chili crisp (divided; 1 teaspoon for rice, ½ teaspoon for salad)
- 1 ½ teaspoons soy sauce (divided; 1 teaspoon for rice, ½ teaspoon for salad)
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar (seasoned preferred, can be unseasoned)
- Furikake or black and white sesame seeds for topping
Instructions
- Prepare crispy rice. In a mixing bowl, combine the precooked rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce, mixing thoroughly to coat the rice evenly.
- Air fry or bake the rice. Line an air fryer basket or a sheet tray with parchment paper. Air fry the rice mixture at 400°F (204°C) for 10 to 12 minutes, stirring once halfway through at 5 minutes to promote even crisping. Alternatively, bake in the oven at 400°F for 25 minutes, stirring half way through the time.
- Make the salad dressing and mix salad. While the rice crisps, in a large bowl combine the remaining ½ teaspoon chili crisp, ½ teaspoon soy sauce, grated ginger, and rice vinegar. Stir well to form the dressing.
- Combine salad ingredients. Add the sliced cucumber, scallions, diced avocado, and kani imitation crab to the bowl with the dressing. Toss gently but thoroughly to evenly coat all salad components.
- Assemble and serve. Plate the salad and top it with the crispy rice. Sprinkle furikake or black and white sesame seeds over the top to garnish and add an extra layer of flavor and texture.
Notes
- Use seasoned rice vinegar for a slightly sweeter, more flavorful dressing, or unseasoned vinegar with a pinch of sugar as a substitute.
- The chili crisp adds mild heat and texture; adjust quantity based on your spice preference.
- Imitation crab (kani) is already cooked; no additional cooking is necessary.
- If you don’t have an air fryer, the oven baking method works equally well to get the crispy rice.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Peeling the cucumber is optional; leave the skin on for more fiber and color.
