Pin it My neighbor brought back a jar of Kewpie mayo from her trip to Tokyo, and I had no idea what to do with it until I spotted a half-empty bag of imitation crab in my fridge. I was craving something light and cool, something that tasted like sushi without the rolling mat. That afternoon, I sliced cucumbers paper-thin and tossed everything together, and it tasted exactly like the inside of a California roll, only easier and way more fun to eat with a fork.
I made this for a potluck once, and someone asked if I went to culinary school. I laughed because I had literally assembled it in my pajamas twenty minutes before leaving. The seaweed strips got a little soft by the time we ate, but everyone still went back for seconds. One friend even texted me later asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Cucumbers: Use the firmest ones you can find, they should feel heavy and have tight skin, and slice them as thin as possible so they soak up the dressing without getting soggy.
- Imitation crab sticks: These are surprisingly sweet and add that classic California roll vibe, but if you are vegetarian or just prefer it, cubed extra-firm tofu works beautifully and soaks up all the sesame flavor.
- Kewpie mayonnaise: This Japanese mayo is richer and slightly tangier than American mayo, and it makes the dressing taste like it came from a real sushi counter, but regular mayo works in a pinch.
- Rice vinegar: It brings a gentle acidity that balances the creaminess, and make sure you grab the unseasoned kind unless you want it sweeter.
- Toasted sesame oil: Just a teaspoon is enough to fill your kitchen with that nutty, roasted smell, but do not overdo it or the whole salad will taste like you dumped a bottle of oil in.
- Toasted sesame seeds: They add crunch and a quiet earthiness, and I always toast mine fresh in a dry pan because store-bought ones can taste stale.
- Roasted seaweed (nori): Cut it into thin strips with kitchen scissors, and keep it separate until the last second or it will get limp and chewy.
- Scallions and pickled ginger: Both are optional, but the scallions add a sharp bite and the ginger gives little bursts of sweet heat that wake everything up.
Instructions
- Prep the base:
- Slice your cucumbers as thin as you can manage, either with a sharp knife or a mandoline if you have one, and toss them in a large bowl with the shredded imitation crab or tofu cubes. The thinner the slices, the more dressing they will catch.
- Mix the dressing:
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and sesame oil until it is smooth and glossy. Taste it, it should be creamy with a hint of tang and a whisper of sesame in the background.
- Coat everything:
- Pour the dressing over the cucumber and crab mixture, then toss gently with your hands or a big spoon until every piece is coated. Be careful not to crush the cucumbers, they should stay crisp.
- Add aromatics:
- Fold in the chopped scallions and half the sesame seeds, mixing just enough to distribute them evenly. This is where the salad starts to smell like a sushi restaurant.
- Plate and garnish:
- Transfer the salad to a serving platter or divide it among individual bowls, then top with nori strips, the remaining sesame seeds, and chopped pickled ginger if you like. Serve it right away before the seaweed softens.
Pin it One evening I made this for myself after a long day, and I ate it straight out of the bowl on my couch with chopsticks. It felt like a small act of self-care, something bright and clean and a little bit fancy, even though it took less effort than heating up leftovers. That is when I realized this salad was not just easy, it was the kind of easy that makes you feel like you are taking care of yourself.
Choosing Your Protein
Imitation crab is mild and sweet and shreds into delicate ribbons that mix beautifully with the cucumbers, but if you want something more substantial, try cubed seared tofu or even cooked shrimp. I have also used leftover rotisserie chicken in a pinch, and while it is not traditional, it still tasted great with the sesame dressing. The key is to keep the protein bite-sized so every forkful has a little bit of everything.
Make It Your Own
This salad is forgiving and loves additions, so if you have half an avocado sitting on the counter, slice it thin and toss it in for creaminess. Radishes add a peppery crunch, and edamame will bulk it up if you want more protein. I once stirred in a handful of shredded carrots because that is what I had, and it added a nice sweetness and color. Treat this recipe like a template, not a rulebook.
Serving and Storage
This salad is best eaten fresh, ideally within an hour of making it, because the cucumbers will start to release water and dilute the dressing. If you need to prep ahead, store the dressed salad and the nori separately, then assemble just before serving. Leftovers will keep in the fridge for a day, but the texture will soften and the seaweed will lose its snap.
- Serve it as a starter before grilled fish or teriyaki chicken.
- Pack it in a mason jar for lunch, layering dressing on the bottom and cucumbers on top so nothing gets soggy.
- Pair it with chilled sake or a crisp white wine like Sauvignon Blanc for a light summer meal.
Pin it This salad has become my go-to when I want something that feels special without any fuss. It reminds me that good food does not have to be complicated, it just has to taste like you meant it.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Keep the dressing and vegetables in separate containers in the refrigerator for up to 2 hours. This prevents the cucumber from becoming soggy and maintains the best texture.
- → What's the best substitute for imitation crab?
Extra-firm tofu works excellently for a vegetarian version, offering a similar texture when cubed. Real crab meat is also delicious if you prefer authentic seafood. For a vegan option, try shredded hearts of palm or seasoned chickpeas.
- → Is Kewpie mayo necessary, or can I use regular mayo?
Regular mayonnaise works fine, though Kewpie mayo offers a richer, slightly sweeter flavor that complements the Asian-inspired dressing better. If using regular mayo, add a tiny pinch of sugar to achieve similar depth of flavor.
- → How do I make this vegan?
Use extra-firm tofu instead of imitation crab, replace mayonnaise with vegan mayo, and verify that your soy sauce and sesame oil are plant-based. Nori and sesame seeds are naturally vegan, making this adaptation straightforward and equally delicious.
- → What are good variations to add to this salad?
Sliced avocado adds creaminess, while radish provides extra crunch. Fresh edamame introduces protein, and diced mango brings subtle sweetness. You can also incorporate cucumber rounds filled with seasoned cream cheese for elegant presentation at gatherings.
- → How should I store leftovers?
Store components separately in airtight containers for up to 2 days. Keep dressing separate from vegetables to prevent sogginess. When ready to eat, reassemble and top with fresh sesame seeds and nori for optimal texture and flavor.