This California Roll Cucumber Salad Recipe gives you everything people love about sushi without the rolling, rice, or extra calories. It’s crisp, creamy, a little spicy, and surprisingly filling for how light it is.
If you love sushi flavors but want something easier to prep and easier to fit into weight loss, this recipe checks all the boxes. Each serving is about 1 cup for 163 calories and 5 WW points, making it a great lunch, side dish, or meal-prep option.
Why You’ll Want to Make this Cucumber Salad
A lot of “sushi-style” salads sound good but fall flat. They’re bland, watery, or way heavier than expected. This one holds up to being easy to prep and good for you, too.
- Cucumbers keep it fresh and low-calorie
- Creamy dressing delivers flavor without overdoing it
- Crab and avocado add satisfaction so it doesn’t feel like diet food
- Low carb and extra-easy with no rice
- No raw fish
It’s light, but it doesn’t feel like you’re missing something.
Tips and Substitutions for Healthy Sushi Salad
- For extra crunch, add a small amount of shredded nori or everything bagel seasoning.
- If sodium is a concern, use low-sodium soy sauce.
- Make sure imitation crab and mayo are gluten-free and dairy-free if needed.
- This salad tastes even better after chilling, so it’s ideal for meal prep.
Storage and Meal Prep
Store in an airtight container in the refrigerator for up to 3 days. If you are meal prepping to make this ahead of time, wait to add the avocado at the time you serve it.
How to Make Sushi Salad in 3 Easy Steps
Step 1: Gather Ingredients
Gather ingredients for the sushi salad. If English cucumbers are available, they have fewer seeds and can make prep a bit easier. It’s your choice if you want to keep the skin on cucumbers or peel it off. I prefer peeling about half the skin off and leaving the remaining skin in place.
Step 2: Prepare the Asian Sauce
Mix the mayonnaise (spicy if using), whipped cream cheese, and soy sauce to make the sushi bowl sauce.
Step 3: Assemble Salad
Slice cucumber as thin as possible. Use a mandolin slicer if you have one. If not, carefully make thin slices with a knife.
Shred or slice the imitation crab. Dice the avocado.
Combine the cucumber, crab, and avocado with the sauce and carefully mix to combine.
Top salad with green onions and sesame seeds and serve.
California Roll Cucumber Salad
Ingredients
- 2 cucumbers large
- 8 ounces imitation crab sticks surami fish
- 2 Tbsp spicy mayonnaise Buy spicy mayo, or combine 1 Tbsp of sriracha and 1 Tbsp of mayonnaise to make your own spicy mayo. If you don't like spicy, use plain mayo or Greek yogurt.
- 2 Tbsp whipped cream cheese
- 2 Tbsp soy sauce
- 1 avocado
- 2 Tbsp green onions optional
- 1 Tbsp sesame seeds optional
Instructions
- Thinly slice cucumbers. (Use a mandolin slicer if you have one.) Place in a bowl or paper towel-lined plate and allow to sit as you prepare the rest of the salad.
- Shred or chop up the crab sticks. Set aside.
- In a large bowl, combine the spicy mayonnaise, cream cheese, and soy sauce. Taste and adjust to personal preferences.
- Dice the avocado. Set aside.
- Lightly compress the cucumbers to extract a bit of the water content, and pour out.
- Add the cucumbers to the dressing. Stir gently.
- Add the crab meat and avocado, stir gently to combine well.
- Sprinkle on the green onions and sesame seeds, if using.
- Refrigerate the cucumber salad for at least 2 hours or overnight.
WW Information
Notes
Nutrition
What’s your favorite meal prep salad? Share about it in the comments below.
More Lunch Recipes You Will Enjoy
Healthy Teriyaki Chicken Sheet Pan Dinner
Meal Prep Garden Salad with Edamame and Sweet Apple Dressing
Change Your Thoughts to Change Your Weight
You can lose weight, break free from emotional eating, and feel at peace with food.
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These truth statements were an essential first step toward weight loss and wellness.
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