Save to Pinterest My friend Anna brought this to a summer potluck last year, and I've been thinking about it ever since. Everyone kept asking what restaurant she'd ordered it from, which is always the best compliment. The combination of cool cucumber and that creamy sushi-style dressing hits differently on hot days. I've made it probably a dozen times since, tweaking little things here and there.
The first time I made this for my family, my dad kept asking if I'd hidden nori somewhere in the bowl. He couldn't figure out how something so simple captured that sushi bar flavor so perfectly. Now it's his most requested summer side dish, and he's even started buying Japanese mayo just for this recipe.
Ingredients
- 2 English cucumbers: English cucumbers have thinner skin and fewer seeds, making them perfect for delicate salads. I've learned the hard way that regular cucumbers can get watery and mushy.
- 1 cup crab meat: Real lump crab is fantastic here, but honestly imitation crab works beautifully and is what I usually use on busy weeknights.
- 1 avocado: Don't add this until right before serving or it'll start to brown and get mushy. I cube mine right over the bowl so I don't have to dirty another cutting board.
- 1/4 cup mayonnaise: Japanese mayo has this wonderful sweetness and tang that regular mayo lacks, but either works in a pinch.
- 2 oz cream cheese: This is optional but makes the dressing incredibly luxurious and restaurant-style.
- 2 tbsp soy sauce: This is where all that umami magic happens. Gluten-free tamari works perfectly if you need to avoid wheat.
- 1 tbsp sesame seeds: I toast half of them in a dry pan for about 30 seconds before adding to the dressing. It makes such a difference in flavor depth.
Instructions
- Prep your cucumbers:
- Slice them as thin as you possibly can, then sprinkle with salt and let them hang out in a colander. This step is crucial—I skipped it once and ended up with a watery mess instead of a crisp, bright salad.
- Combine your main ingredients:
- Toss the drained cucumbers with the crab and any add-ins you're using, but save that avocado for the very end.
- Whisk up the magic:
- Mix your mayo, cream cheese, soy sauce, and sesame seeds until completely smooth. I like to taste it at this point and adjust—sometimes it needs a tiny pinch of sugar or more soy sauce depending on my mood.
- Gently bring it together:
- Pour the dressing over your vegetables and fold everything together with a light hand. Heavy mixing will bruise the cucumbers and make the avocado collapse.
- Serve it up with style:
- Sprinkle those remaining sesame seeds on top right before serving. If you have extra time, a quick chill in the fridge lets the flavors meld together beautifully.
Save to Pinterest This salad has become my go-to contribution to summer gatherings because it's so unexpected but universally loved. There's something magical about seeing people's faces when they take that first bite—their eyes light up like they've just discovered a new favorite sushi spot.
Making It Your Own
I love adding a handful of chopped scallions when I want something fresh and oniony. Thinly sliced radishes add this beautiful peppery crunch and the prettiest pink color. Sometimes I'll toss in some shredded carrot or even a handful of edamame for extra protein.
The Creamy Dressing Secret
That combination of mayo and cream cheese is what makes this taste like it came from a sushi counter. The cream cheese adds this incredible body while the mayo keeps it from becoming too heavy. Start with less than you think you need—you can always add more but you can't take it back.
Serving Suggestions & Storage
This works as a light lunch on its own or as the perfect side to grilled fish or chicken. I've even served it in endive cups as an appetizer for fancy dinner parties.
- Try adding a tiny dollop of wasabi to the dressing if you love heat.
- A handful of nori strips on top makes it feel even more like sushi.
- Leftovers keep surprisingly well in the fridge for about a day.
Save to Pinterest There's something so satisfying about a no-cook recipe that feels this special. Whether it's a weeknight dinner or a weekend gathering, this salad never fails to make me feel like a kitchen wizard.
Common Recipe Questions
- → Can I make this ahead of time?
For optimal texture and freshness, prepare and serve immediately. The cucumber maintains its crispness best when dressed just before eating. If you need to prep ahead, slice and salt the cucumbers in advance, then store them drained in the refrigerator. Combine with other ingredients and dressing within 2-3 hours of serving.
- → What type of crab works best?
Both real crab meat and imitation crab (surimi) work beautifully in this dish. Imitation crab provides a mild sweetness and budget-friendly option, while fresh lump crab offers superior texture and flavor. If using real crab, pick through carefully to remove any shell fragments.
- → Is the cream cheese necessary?
Cream cheese is optional and adds extra richness and tang to the dressing. If you prefer a lighter version, simply increase the mayonnaise slightly or keep it as a straightforward mayo-soy sauce blend. Japanese mayonnaise (like Kewpie brand) naturally has more depth of flavor, which can compensate for omitting cream cheese.
- → How do I prevent the salad from getting watery?
Salting the sliced cucumbers and letting them drain for 15-20 minutes before combining is essential. This process draws out excess moisture, preventing your dressing from becoming diluted. After draining, pat the slices thoroughly with paper towels to remove surface moisture before tossing with other ingredients.
- → What other vegetables can I add?
Thinly sliced radishes add nice color and peppery crunch. Shredded carrots or julienned red bell pepper provide sweetness and visual appeal. For more traditional sushi flavors, consider adding thinly sliced shiso leaves or seaweed salad as a mix-in. Avoid watery vegetables like tomatoes that could make the dish soggy.
- → Can I make this gluten-free?
Absolutely. Use a certified gluten-free soy sauce or tamari in the dressing. When purchasing imitation crab, carefully read labels as many brands contain wheat-based fillers. Fresh real crab meat is naturally gluten-free, making it a safe choice for those avoiding gluten.