Refreshing California Roll Cucumber Salad Recipe

There’s something undeniably refreshing about a California roll cucumber salad. Picture this: crisp, cool cucumbers mingling with the umami goodness of soy sauce and the subtle sweetness of rice vinegar. Each bite bursts with flavors that dance on your palate, leaving you yearning for more. For more inspiration, check out this dinner recipes recipe.

This delightful dish has a special place in my heart, reminding me of sunny picnics at the park with friends. We would gather under the shade of an old oak tree, sharing laughter and delicious food. The California roll cucumber salad always made an appearance, stealing the show with its vibrant colors and refreshing crunch. It is perfect for summer barbecues or as a light side dish any time of the year.

I remember one summer afternoon when I surprised my friends by bringing this salad to a potluck. They devoured it faster than I could say “California roll,” and I felt like a culinary superstar.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Use fresh, firm cucumbers for a satisfying crunch; English cucumbers work particularly well.

• Avocado: Ripe but firm avocados add creaminess; choose ones that yield slightly when pressed.

• Carrots: Shredded carrots provide color and sweetness; use fresh ones for better texture.

• Cooked Sushi Rice: Short-grain sushi rice gives that authentic California roll feel; ensure it’s cooled before mixing.

• Soy Sauce: Low-sodium soy sauce enhances flavor without overpowering; adjust based on taste preference.

• Rice Vinegar: Sweetened rice vinegar adds tanginess; don’t skip this ingredient for depth of flavor.

• Sesame Oil: A dash of sesame oil brings nuttiness; opt for toasted sesame oil for more flavor.

• Green Onions: Chopped green onions introduce freshness; they are essential for garnishing.

For the dressing:

• Sesame Seeds: Toasted sesame seeds add crunch and visual appeal; sprinkle generously over the top.

• Salt and Pepper: Add to taste to enhance all the delicious flavors in your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make California Roll Cucumber Salad

Start by preparing your ingredients: Gather all your chopped veggies and cooked sushi rice in one place. It keeps things organized and makes cooking a breeze.

Prepare the Cucumbers: Slice cucumbers into thin rounds or matchsticks for easy eating. If using regular cucumbers, consider peeling them for less bitterness.

Mix Your Vegetables: In a large bowl, combine sliced cucumbers, shredded carrots, diced avocado, and chopped green onions. Toss gently to avoid mashing avocados.

Add Sushi Rice: Fold in the cooled sushi rice carefully so it blends without breaking apart too much. You want those delicious grains evenly distributed throughout.

Create the Dressing: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper until well combined. This will infuse your salad with amazing flavors.

Toss It All Together: Pour the dressing over your veggie mixture and stir gently until everything is coated evenly. Add toasted sesame seeds on top right before serving.

Enjoy this California roll cucumber salad chilled or at room temperature—it’s sure to impress everyone at your next gathering! With its vibrant colors and refreshing crunch, you’ll find it hard to resist going back for seconds (or thirds).

Perfecting the Cooking Process

Start by preparing your ingredients first. Chop the cucumbers and mix the dressing, then combine them just before serving for optimal freshness.

Add Your Touch

Feel free to customize this salad with your favorite ingredients like avocado or sesame seeds for added texture and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Avoid reheating; enjoy it chilled for the best taste.

Sometimes I make this salad when friends drop by unannounced; they never fail to ask for seconds!

FAQ

What makes California Roll Cucumber Salad unique?

The combination of fresh cucumbers and sushi-inspired flavors offers a unique twist on traditional salads.

Can I use different veggies in this salad?

Absolutely! Feel free to add bell peppers or carrots for extra crunch and color.

How can I make this salad vegan-friendly?

Use rice vinegar and substitute any fish products with plant-based alternatives for a vegan version.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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California Roll Cucumber Salad

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• Author: Jennifer
• Total Time: 15 minutes
• Yield: Serves approximately 4

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Description

California Roll Cucumber Salad is a refreshing, vibrant dish that combines crisp cucumbers, creamy avocado, and the umami flavor of soy sauce. Perfect for summer gatherings or as a light side throughout the year, this salad is quick to prepare and can be customized to suit your taste. Each bite offers a delightful crunch and burst of flavor that will leave you wanting more.

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Ingredients

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• 2 cups English cucumbers, sliced
• 1 ripe avocado, diced
• 1 cup shredded carrots
• 1 cup cooked short-grain sushi rice, cooled
• 3 tbsp low-sodium soy sauce
• 2 tbsp sweetened rice vinegar
• 1 tbsp toasted sesame oil
• 3 green onions, chopped
• 2 tbsp toasted sesame seeds (for garnish)
• Salt and pepper to taste

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Instructions

1. Prepare all ingredients: chop cucumbers, dice avocado, and shred carrots.
2. In a large bowl, combine sliced cucumbers, shredded carrots, diced avocado, and chopped green onions. Toss gently.
3. Fold in the cooled sushi rice until evenly mixed.
4. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper.
5. Pour the dressing over the salad mixture and stir gently to coat evenly. Top with toasted sesame seeds before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No cooking required
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 3g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg