Crisp cucumbers with crab, creamy sesame dressing, and nori strips—California roll flavors in a refreshing bowl.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped
→ Protein
03 - 1 cup imitation crab sticks, shredded
→ Dressing
04 - 1/3 cup mayonnaise, preferably Japanese Kewpie
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil
→ Toppings
08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped
# How-To Steps:
01 - In a large bowl, combine the sliced cucumbers and shredded imitation crab. Toss gently to distribute evenly.
02 - In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth and well combined.
03 - Pour the dressing over the cucumber and crab mixture. Toss gently to coat all ingredients evenly with the dressing.
04 - Add the scallions and half the sesame seeds to the salad. Mix lightly to incorporate without crushing the cucumbers.
05 - Transfer the salad to a serving platter or individual bowls for presentation.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger if desired.
07 - Serve immediately for the best texture and crispness. The salad can be held refrigerated for up to 2 hours before serving.
