My dad and I used to make sushi in our small kitchen when I was younger, sticky rice stuck to our hands as we laughed after each messy endeavor. Jump ahead to now, and although I still love sushi, my own cooking has evolved lighter, with a garden-style twist. Which is how this California Roll Cucumber Salad was created. It’s that magical combo of crunch, creaminess, sweetness, and a touch of savory that caught me off guard the first time—now I can’t imagine not making it. It’s all of the taste of traditional California roll with the cool crunch of cucumber salad. No mats to roll, no hassle—just a bowlful of bliss. In this article, I’ll take you through step by step to make it, why precisely it’s so special, and answer the burning questions of the internet (yes, even TikTok’s conspiracy regarding hospitals).
California Roll Cucumber Salad Recipe
California Roll Cucumber Salad
Equipment
- Mandoline slicer or sharp knife
- Mixing bowl
- Small whisk or fork
- Measuring spoons and cups
- Cutting board
- Serving bowl
Ingredients
- 2 large Persian cucumbers thinly sliced
- 1 ripe avocado diced
- ½ cup shredded tofu or hearts of palm
- 1 sheet nori snipped into thin strips
- 1 tbsp toasted sesame seeds
- 2 tbsp tamari or gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp maple syrup optional
- 1 tsp sriracha optional
Instructions
- Whisk together tamari, vinegar, sesame oil, maple syrup, and sriracha (if using) in a small bowl.
- In a large bowl, toss the cucumber slices in the dressing. Let them marinate for 5–10 minutes.
- Gently fold in the avocado and shredded tofu.
- Add the nori strips and sesame seeds just before serving.
- Serve immediately, or chill for up to 1 hour before enjoying.
Notes
Why I Love This California Roll Cucumber Salad
Some dishes just come together. This one came together on a sweltering July afternoon when I needed sushi but did not feel like heating up the stove. I had an avocado, cucumbers, and one lone nori sheet hanging out in the packet. I wondered, what if I skipped the fuss and simply layered everything into one bowl? The very first bite? Glazed-over, creamy, umami-happy bliss. This salad is not merely quick and fresh—it’s a bowl of memory and ingenuity. It’s what I think my dad would have referred to as “lazy genius cooking.”
There’s something joyful about turning tradition into something approachable. No special gear needed—just fresh, crisp ingredients and total comfort in every bite. If you’re into gluten-free, no-cook meals like my Greek Sheet Pan Dinner or Grilled Watermelon Steak, this cucumber salad is right up your alley.
Why This California Roll Cucumber Salad is Special
This dish doesn’t try to mimic sushi—it reimagines it. Every element plays a role: the cucumber offers snap, avocado brings creaminess, and nori hits that oceanic note we love in sushi. What sets it apart? It’s vegetarian and gluten-free by design, not adaptation. You don’t have to “skip” anything—it’s a celebration in itself.
And here’s the kicker: unlike traditional sushi, it travels well, keeps beautifully, and doubles as a light lunch or potluck hit. It shares the same flavor DNA as a quinoa meal prep bowl, but feels just a little more fun and unexpected.
California Roll Cucumber Salad Ingredients & Substitutions
| Ingredient | Substitution Ideas |
|---|---|
| Persian cucumber | English cucumber or spiralized zucchini |
| Avocado | Diced mango (for a fruity twist) |
| Imitation crab | Shredded tofu or hearts of palm |
| Nori | Seaweed snacks, torn |
| Soy sauce/tamari | Coconut aminos |
| Sesame oil | Avocado oil + drop of toasted sesame |
| Sesame seeds | Crushed peanuts or sunflower seeds |
How to Make This California Roll Cucumber Salad: Step-by-Step Instructions
- Slice your cucumbers thinly using a mandoline or knife.
- Whisk together tamari, sesame oil, vinegar, and maple syrup in a small bowl until smooth.
- Toss cucumbers in the dressing. Let them marinate while prepping the rest.
- Dice your avocado and shred tofu or hearts of palm if subbing for crab.
- Combine cucumbers, avocado, vegan protein, and nori strips in a bowl.
- Sprinkle with sesame seeds and serve cold.
This recipe’s simple prep makes it great for weeknights, especially when paired with easy vegetarian rice bowls or one-pot dinners.
Possible Pitfalls & Tips
- Watery cucumbers? Salt slices lightly and pat dry before marinating.
- Avocado browns fast: Add it last and drizzle with lime juice.
- Nori too chewy? Use roasted seaweed snacks for easier bites.
- Lack of flavor? Let the cucumbers soak a bit longer, or toss in a pinch of chili flakes for extra kick.
Additional Tips & Variations
- Toss in some julienned bell pepper or grated carrot to boost the crunch and add a pop of color.
- Want creaminess? A drizzle of sriracha mayo (vegan) amps it up.
- Try adding cooked edamame for extra protein.
- Serve over cooked chilled quinoa for a full meal.
If you’re into recipes like my green goddess salad or cauliflower steak, this one brings similar balance and brightness.
Expert Tips & Nutrition Highlights
- Use firm cucumbers for best texture—soft ones turn soggy fast.
- Double the dressing and save half as a dipping sauce for tofu or wraps.
- Meal prep tip: Store components separately to keep everything fresh.
Nutritional Highlights (Per Serving Estimate)
| Nutrient | Amount (Est.) |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Fiber | 6g |
| Healthy Fats | 12g |
| Net Carbs | 8g |
California Roll Cucumber Salad FAQ
How to make Logan’s famous cucumber salad?
Logan’s cucumber salad gained online attention for its sushi-inspired flair—and guess what? This California Roll Cucumber Salad is a close match (if not better). It starts with thinly sliced Persian cucumbers, tossed in a tangy blend of rice vinegar, tamari, and sesame oil. What makes it memorable is the balance of textures: creamy avocado, seaweed for that salty umami crunch, and protein-rich tofu in place of crab. Add a touch of maple syrup and a sprinkle of sesame seeds, and you’ve basically recreated the viral favorite—with a healthier, vegetarian spin. It reminds me of my Greek salad remix in how unexpectedly fresh it feels.
How do you make Logan’s crab cucumber salad?
Logan’s “crab cucumber salad” became popular on TikTok for layering mock-crab meat over cucumbers in a spicy mayo dressing. To make a vegetarian version of Logan’s salad, swap the imitation crab for shredded seasoned tofu or jackfruit, and mix it with a homemade vegan sriracha mayo (blend vegan mayo + sriracha + lime juice). Serve it over marinated cucumber slices, top with crushed seaweed snacks and toasted sesame seeds. It’s simple, savory, and a great follow-up to recipes like my cauliflower crust pizza when you’re craving fusion flavor with a light touch.
Did TikTok’s viral cucumber salad recipe send couple to the hospital?
This viral rumor caught fire—but let’s clarify: TikTok’s cucumber salad didn’t send anyone to the hospital from the recipe itself. What did happen was a reported case involving improper seafood storage, not the salad’s ingredients. This is one more reason I love my vegetarian California Roll Cucumber Salad. It’s totally plant-based, requires no raw fish, and minimizes risk without sacrificing flavor. Always store your ingredients safely and skip imitation meats unless you’re confident in their freshness—just like you would with any dish.
What is the secret ingredient in taste cucumber salad?
The secret? Balance. In this recipe, it’s a touch of maple syrup that rounds out the salty tamari and sour vinegar, creating that elusive “wow” bite. And don’t underestimate nori—it adds depth and that “taste of the sea” without overpowering. For an extra layer of intrigue, a few dashes of furikake or crushed sesame-lime rice crackers really elevate it. This balance of salt, acid, and sweet is what also makes my vegan baked oats a favorite—it’s all about harmony.
What kind of cucumber does Logan use?
Logan’s salad typically features Persian cucumbers, which are crisp, slightly sweet, and nearly seedless. Their thin skin means no peeling, and their small diameter gives perfect bite-sized rounds. If Persian cucumbers aren’t available, English cucumbers are a solid alternative—just slice thin and salt-dry if needed. For more crunch-forward inspiration, check out my chickpea cucumber salad, which uses similar produce with a Mediterranean spin.
What is the trick for the most flavorful cucumber salad every time?
Here’s the trick: marinate the cucumbers for at least 10 minutes in a bold, balanced dressing. The salt in tamari or vinegar draws out excess moisture and infuses flavor into each slice. For extra taste, add something creamy (like avocado or tahini drizzle), something spicy (like sriracha), and something umami (like nori or toasted sesame). Always add crunchy toppings like seaweed or nuts right before serving to preserve texture. This method works beautifully whether you’re making this salad or my dense bean salad.
Final Thoughts on This California Roll Cucumber Salad
This California Roll Cucumber Salad isn’t just a fresh take on sushi—it’s a celebration of simplicity, balance, and feel-good eating. Whether you’re craving that sushi roll flavor without the prep, or need a no-fuss weeknight dish that feels like a treat, this salad delivers. It’s light yet satisfying, fun but nourishing. Best of all, it fits perfectly into a vegetarian lifestyle without feeling like a compromise. Just like my dad taught me: the best dishes don’t need to be complicated—they just need to be made with love.
Now that you know how to make it, customize it, and troubleshoot it like a pro, I hope this becomes one of your go-to recipes too. Pair it with other fresh favorites like grilled watermelon steak or green goddess salad to create a meal that’s as vibrant as it is nourishing.
You Might Also Like
If you loved this crunchy, sushi-inspired salad, here are more refreshing, veggie-packed recipes to try next:
- Chickpea and Cucumber Salad – Crisp, protein-rich, and just as easy to make. It’s a Mediterranean cousin to today’s recipe.
- Retinol Carrot Salad for Glowing Skin – A beauty-boosting bowl that’s as delicious as it is nourishing.
- Green Goddess Salad Recipe – Packed with herbs and crunch, perfect for lovers of vibrant flavor and texture.
- Grilled Watermelon Steak – A juicy, smoky summer favorite that complements any cucumber-based salad.
- Vegan Greek Sheet Pan Dinner – Minimal effort, maximum flavor, and a great pairing with this salad.
- Dense Bean Salad Recipe – Full of fiber and bold seasoning, it adds variety to your plant-based meals.
- Vegetarian Rice Bowl Dinner Ideas – Explore ways to turn your cucumber salad into a full dinner plate.
- Cauliflower Crust Pizza Recipe – Light, crispy, and perfect for balancing out your salad with a warm main.