Imagine a sunny California afternoon, where the air is perfumed with fresh cucumbers and tangy hints of rice vinegar. That delightful crunch of cucumbers combined with a touch of sesame oil creates a refreshing sensation that dances on your palate. This California roll cucumber salad is not just a salad; it’s a vibrant experience that transports you straight to the beaches of L.A., where sushi rolls meet summer picnics.
I distinctly remember the first time I made this dish for my friends during a backyard barbecue. As they took their first bites, their eyes lit up like fireworks on the Fourth of July. It quickly became our go-to side dish for every gathering, effortlessly stealing the spotlight from the main course.
Why You'll Love This Recipe
- This California roll cucumber salad is incredibly easy to whip up, making it perfect for busy weeknights or last-minute gatherings
- Every bite bursts with flavor, combining sweet and savory elements that appeal to everyone’s taste buds
- The beautiful colors make it an eye-catching addition to any meal
- Plus, it’s versatile enough to pair with almost any dish or enjoy on its own as a light snack
My friends still rave about that unforgettable summer day when we devoured this salad while laughing over stories and memories.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Fresh Cucumbers: Opt for firm cucumbers; English cucumbers work beautifully for their thin skin and minimal seeds.
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Sushi Rice: Use short-grain sushi rice for its sticky texture that holds everything together perfectly.
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Rice Vinegar: This adds a tangy kick; look for unseasoned varieties for better control over flavor.
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Sesame Oil: A little goes a long way in providing that nutty richness; choose toasted sesame oil for more depth.
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Avocado: Ripe avocado gives creaminess and balances the crunch of cucumbers; choose ones that yield slightly when pressed.
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Carrots: Julienne them for color and sweetness; they add a lovely crunch to the mix.
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Green Onions: Fresh green onions enhance flavor with their mild sharpness; slice them thinly before adding.
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Seaweed Sheets (Nori): Cut into strips, these add an authentic sushi vibe that’s both fun and flavorful.
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Sesame Seeds: Toasted sesame seeds provide that finishing touch; sprinkle generously before serving for extra crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start by preparing your ingredients: Gather your fresh vegetables and set out all other components on your kitchen counter so everything is at your fingertips.
Cook the Sushi Rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions until fluffy and sticky.
Add Flavor to Rice: Once cooked, transfer rice into a large bowl and gently fold in 2 tablespoons of rice vinegar along with 1 tablespoon of sugar. Allow it to cool slightly while you prepare the vegetables.
Slice Your Veggies: Thinly slice your cucumbers, carrots, and green onions. Avocado should be sliced just before serving to keep its beautiful green hue intact.
Assemble Your Salad: In a mixing bowl, combine cooled rice, sliced veggies, and half of your nori strips. Toss gently with 1 tablespoon of sesame oil until evenly coated.
Add Final Touches: Transfer your salad into a serving bowl and top with remaining nori strips and a generous sprinkle of toasted sesame seeds. Serve chilled or at room temperature.
Feel free to get creative! You can easily modify this recipe by adding proteins like shrimp or tofu or even tossing in other favorite veggies based on what’s in season or what you have left in your fridge!
Now you’ve got yourself a colorful California roll cucumber salad that’s sure to impress at any table! Enjoy every crunchy bite—your taste buds will thank you!
You Must Know
- This refreshing California roll cucumber salad is not just a side dish; it’s an experience
- The crisp cucumbers and zesty dressing offer a burst of flavor that complements any meal
- Perfect for summer picnics or as a light lunch option, it’s both healthy and satisfying
Perfecting the Cooking Process
Start by slicing your cucumbers thinly to ensure they soak up the dressing’s flavors. Meanwhile, prepare your sauce while the cucumbers drain to maximize taste and efficiency.
Add Your Touch
Feel free to swap in different vegetables like carrots or bell peppers for extra crunch. Experiment with sesame oil or rice vinegar to adjust the flavor profile according to your preference.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to two days. Avoid reheating; this salad tastes best fresh and crisp.
Chef's Helpful Tips
- Always choose firm cucumbers for a satisfying crunch and avoid sogginess
- If using salted cucumbers, rinse them well before mixing with other ingredients for balanced flavor
- This salad is fantastic the next day, allowing flavors to meld beautifully
Sharing this dish always brings back memories of summer barbecues where everyone would fight over the last scoop! The smiles and compliments from family made all those chopping sessions worth it.
FAQ
Can I make this California roll cucumber salad in advance?
Yes, you can prepare it a few hours ahead for better flavor infusion.
What dressing works best for this salad?
A mix of soy sauce, rice vinegar, and sesame oil perfectly complements the cucumbers.
Is it possible to add protein to this salad?
Absolutely! Add crab meat or tofu for a heartier version of the salad.
California Roll Cucumber Salad
- Total Time: 35 minutes
- Yield: Serves 4
Description
California Roll Cucumber Salad is a refreshing dish that captures the vibrant flavors of summer. Crisp cucumbers, creamy avocado, and nutty sesame oil come together with a hint of rice vinegar, making it the perfect side for barbecues or a light lunch. This easy-to-make salad is not only delicious but also visually appealing, sure to impress your guests at any gathering.
Ingredients
- 2 cups fresh cucumbers, thinly sliced
- 1 cup short-grain sushi rice
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1 ripe avocado, sliced
- 1 cup carrots, julienned
- 2 green onions, thinly sliced
- 2 sheets nori (seaweed), cut into strips
- 2 tablespoons toasted sesame seeds
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions.
- In a bowl, mix cooked rice with rice vinegar and sugar. Let cool.
- Slice cucumbers, carrots, and green onions; slice avocado just before serving.
- Combine cooled rice, vegetables, and half of the nori strips in a bowl. Drizzle with sesame oil and toss gently.
- Transfer to a serving dish and top with remaining nori strips and sesame seeds. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
