When the sun is shining, and you’re dreaming of beach vibes, nothing says summer like a California roll cucumber salad. Imagine the crunch of fresh cucumbers paired with the creamy avocado and savory notes of soy sauce. This dish isn’t just food; it’s an invitation to kick back and enjoy life.
I remember one sunny afternoon when I served this salad at a backyard barbecue. The laughter and chatter faded as my friends dove into their plates, eyes lighting up at the first bite. It’s perfect for picnics, barbecues, or even just a Tuesday night when you need a little slice of sunshine on your plate.
Why You'll Love This Recipe
- This California roll cucumber salad recipe is incredibly easy to whip up in under 30 minutes
- Fresh ingredients create a burst of flavors that are simply irresistible
- Its vibrant colors will brighten any table setting, making it perfect for gatherings or quiet dinners alike
- You can customize it with your favorite sushi toppings for a unique twist!
There was that time my friend Sam tried to impress his date with this salad—and let’s just say he ended up with another kind of “roll” when he accidentally spilled it all over his shirt!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Cucumbers: Choose firm, crispy cucumbers for that satisfying crunch; English cucumbers work beautifully here.
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Avocado: Ripe avocados add creaminess; look for ones that yield slightly when you press gently.
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Carrots: Use fresh carrots for added color and sweetness; julienne them for a nice presentation.
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Soy Sauce: Opt for low-sodium soy sauce to control saltiness while preserving flavor.
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Sushi Rice: Short-grain rice gives the right texture; rinse well before cooking to remove excess starch.
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Rice Vinegar: Adds brightness and tang; use seasoned rice vinegar if you like a little sweetness.
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Sesame Oil: Just a drizzle enhances flavor; it’s potent, so go easy!
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Scallions: Fresh scallions provide a mild onion flavor; chop finely for best results.
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Seaweed Sheets (Nori): Optional but adds an authentic touch; toast lightly before cutting into strips.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start by preparing your ingredients so everything is within reach. This makes the process smoother and more enjoyable.
Prepare the Cucumbers: Slice your cucumbers thinly using a mandoline or sharp knife. They should be about 1/8 inch thick for optimal crunch.
Cook the Sushi Rice: Rinse 1 cup of sushi rice until the water runs clear. Cook according to package instructions and let it cool slightly before mixing with rice vinegar.
Mingle Those Flavors!: In a bowl, combine cooled sushi rice with diced avocado, julienned carrots, sliced scallions, and sesame oil. Gently fold them together.
Toss in Soy Sauce!: Drizzle in low-sodium soy sauce while tossing the mixture lightly to keep everything intact. Taste and adjust as needed—maybe add more avocado? Yes, please!
Assemble Your Salad!: On a serving platter, lay down slices of cucumber as your base layer. Spoon the rice mixture on top like an edible mountain adorned with green peaks.
Add Nori Strips (if using): Cut toasted nori sheets into thin strips and sprinkle them over your salad for that extra umami kick.
This California roll cucumber salad will not only satisfy your taste buds but also bring smiles all around! Enjoy it chilled or at room temperature while soaking up those sun rays—just don’t spill it on your shirt like Sam did!
You Must Know
- This California roll cucumber salad recipe is a refreshing twist on sushi flavors, perfect for summer picnics
- The crunch of the cucumbers and the creamy avocado create a delightful contrast that will make your taste buds dance
- Plus, it’s easy to whip up in just a few minutes!
Perfecting the Cooking Process
Start by preparing the cucumbers; slice them thinly and sprinkle with salt to draw out moisture. While they rest, mix your dressing and chop other ingredients, maximizing efficiency and flavor.
Add Your Touch
Feel free to swap in different vegetables like carrots or radishes for added crunch. You can also adjust the dressing’s sweetness or spice level to perfectly match your taste buds.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to two days. Avoid reheating; this salad is best enjoyed cold and fresh!
Chef's Helpful Tips
- Use fresh, high-quality ingredients for the best flavor
- Thinly slicing cucumbers makes for better texture and absorption of the dressing
- Don’t skip salting the cucumbers; it enhances their flavor while keeping them crisp!
Creating this California roll cucumber salad recipe became a cherished tradition during family gatherings, where laughter and fresh food blended seamlessly. It’s always a hit that brings smiles—who wouldn’t love sushi flavors in salad form?
FAQ
Can I make the California roll cucumber salad ahead of time?
Yes, prepare it a few hours in advance, but dress just before serving.
What can I substitute for rice vinegar?
Apple cider vinegar or white wine vinegar works well if you lack rice vinegar.
How do I keep my cucumbers crunchy?
Salt them before mixing to remove excess moisture and maintain that satisfying crunch.
California Roll Cucumber Salad
- Total Time: 35 minutes
- Yield: Serves 4
Description
California roll cucumber salad is the perfect summer dish that brings together fresh, vibrant flavors in a delightful, crunchy mix. Featuring crisp cucumbers, creamy avocado, and savory soy sauce, this refreshing salad is not only easy to prepare but also a feast for the eyes. Whether you’re hosting a barbecue, enjoying a picnic, or simply looking for a light meal on a weeknight, this salad will transport you to sunny shores with every bite.
Ingredients
- 2 firm cucumbers (sliced thinly)
- 1 ripe avocado (diced)
- 1 medium carrot (julienned)
- 2 tbsp low-sodium soy sauce
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 scallions (finely chopped)
- 1 sheet nori (optional, toasted and cut into strips)
Instructions
- Prepare the Cucumbers: Thinly slice cucumbers and sprinkle with salt to draw out moisture.
- Cook Sushi Rice: Rinse sushi rice until water runs clear. Cook according to package instructions and cool slightly before mixing with rice vinegar.
- Combine Ingredients: In a bowl, mix cooled sushi rice with diced avocado, julienned carrots, chopped scallions, and sesame oil.
- Add Soy Sauce: Drizzle low-sodium soy sauce over the mixture and toss gently to combine.
- Assemble Salad: On a serving platter, layer cucumber slices as the base and top with the rice mixture. Sprinkle nori strips if using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: California
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
