- Prepare Cucumbers
Using a vegetable peeler, create long ribbons from the cucumbers, rotating as you go. Stop when you reach the seedy core. Pat the ribbons dry with paper towels to remove excess moisture.
- Make Dressing
In a small bowl, whisk together soy sauce, rice vinegar, wasabi paste, and sesame oil until well combined. Adjust wasabi to taste.
- Prepare Crab
Shred the imitation crab meat into thin strips using your fingers or two forks.
- Prepare Avocado
Halve, pit, and slice the avocado into thin strips. Do this step last to prevent browning.
- Cut Nori
Cut the nori sheet into thin strips using kitchen scissors.
- Assemble Salad
Layer cucumber ribbons in serving bowls. Top with shredded crab meat and avocado slices. Arrange components separately for visual appeal.
- Finish and Serve
Drizzle with dressing, sprinkle with sesame seeds and nori strips. Serve immediately while fresh and crisp.
- Calories:185 kcal
- Protein:8 g
- Total Fat:12 g
- Saturated Fat:2 g
- Unsaturated Fat:10 g
- Total Carbs:15 g
- Sugar:3 g
- Fiber:5 g
- Sodium:580 mg
Transform the beloved California Roll into a refreshing, low-carb cucumber salad that captures all the flavors of this contemporary Japanese-American classic. Created in the 1970s in Los Angeles, the California Roll revolutionized sushi in America, making it more accessible to Western palates. This deconstructed version maintains the essence of the original while offering a lighter, healthier alternative.
Fresh cucumber ribbons replace traditional rice, creating a crisp foundation for succulent imitation crab meat, creamy avocado, and toasted sesame seeds. The dish is brought together with a umami-rich soy-wasabi dressing that perfectly balances sweet, salty, and spicy notes. Whether you’re looking for a light lunch, a stunning appetizer, or a healthy side dish, this innovative salad delivers the satisfaction of sushi without the rolling expertise required.
