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California Roll Cucumber Salad

4.67 from 12 votes

California Roll Cucumber Salad hops on the cucumber salad trend, but adds kani and crispy rice for sushi-inspired crunch in every bite.

Prep Time: 15

Cook Time: 10

Total Time: 25

Yield: 2 servings

Course: Dinner, Lunch, Meal Prep

Cuisine: Asian

Ingredients

2 1/2 teaspoons chili crisp (divided)
2 1/2 teaspoons soy sauce (divided)
½ cup precooked rice
1 teaspoon grated ginger
1 tablespoon rice vinegar (seasoned preferred but can be unseasoned)
1 large English cucumber (sliced into thin half moons (can be peeled based on preference) about 2 cups)
½ cup scallions (cut on a bias)
½ cup avocado (diced (½ of a medium avocado))
1 cup kani imitation crab (flaked and cut into 1” pieces)
Furikake ( or black and white sesame seeds for topping)

Instructions

Combine rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce.
Line an air fryer basket, or sheet tray, with parchment paper. Air fry the rice at 400°F for 10 to 12 minutes, stirring after 5 minutes. If baking, bake at 400°F for 25 minutes, stirring halfway.

While the rice crisps, mix salad:

In the bottom of a large bowl combine remaining 1/2 tablespoon chili crisp, remaining 1/2 tablespoon soy sauce, ginger and rice vinegar. Add cucumber, scallion, avocado & kani. Stir.
Top with crispy rice.

Notes

Makes about 4 ¼ cups.
Try to find the surimi style kani, that shreds, rather than the thick chunks.

Nutrition

Serving: 2generous cups, Calories: 317kcal, Carbohydrates: 41g, Protein: 10g, Fat: 13.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 1062mg, Fiber: 5g, Sugar: 9g

- WW Points: 8

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