California Roll Cucumber Salad
A fresh, sushi-inspired cucumber salad loaded with crab, avocado, and rice, finished with a light soy-mayonnaise dressing.
Equipment
Ingredients
Ingredients
cucumber (sliced)
2 piece
crab (shredded)
200 g
avocado (diced)
1 piece
rice (cooked)
150 g
nori (shredded)
2 sheet
sesame seed (toasted)
1 tbsp
mayonnaise
3 tbsp
soy sauce
2 tbsp
Instructions
Prepare the vegetables
Slice the cucumbers into thin rounds and dice the avocado.
Mix the salad
Combine the cucumber slices, shredded crab, diced avocado, cooked rice, and shredded nori in a large bowl.
Dress and finish
Add mayonnaise and soy sauce to the bowl, then toss gently to coat everything evenly. Sprinkle with toasted sesame seeds before serving.
Original recipe
Storage
Best enjoyed fresh. Store leftovers covered in the refrigerator and consume within 24 hours.
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