Save My sister texted me a photo of her lunch one afternoon: a deconstructed California roll scattered over a pile of cucumbers. She called it "lazy sushi" and I called it genius. That weekend, I pulled out my mandoline and a jar of Kewpie mayo, determined to recreate her accidental masterpiece. What emerged was less about rolling rice and more about honoring those same flavors in a way that took minutes, not mastery. I've been making it ever since, especially when the heat turns my kitchen into a no-cook zone.
I brought this to a backyard gathering once, tucked between pasta salads and coleslaw. A friend who swore she hated imitation crab came back for seconds, then asked for the recipe while still chewing. She admitted later it was the creamy sesame dressing that won her over, but I think the nori strips helped too. That night taught me that familiar flavors rearranged in unexpected ways have a way of disarming even the pickiest eaters.
Ingredients
- Cucumbers: Choose firm, unwaxed cucumbers if possible, and slice them thin so they soak up the dressing without losing their snap.
- Imitation crab sticks: These add sweetness and a delicate chew, but if you're vegetarian or just prefer it, cubed extra-firm tofu works beautifully and holds the dressing just as well.
- Kewpie mayonnaise: This Japanese mayo is richer and tangier than regular mayo, with a subtle umami depth that makes the dressing taste like it took effort.
- Rice vinegar: It brings a gentle acidity that brightens everything without overpowering the creamy base.
- Soy sauce: Just a teaspoon adds salt and a whisper of savory complexity.
- Toasted sesame oil: A little goes a long way; it lends a nutty warmth that ties the whole dish together.
- Toasted sesame seeds: They add crunch and a toasted, almost popcorn-like aroma that makes every bite more interesting.
- Roasted seaweed (nori): Cut into thin strips, it delivers that unmistakable ocean-kissed flavor and a delicate crispness.
- Scallions: Optional, but they offer a mild oniony bite and a pop of green that makes the salad look more alive.
- Pickled ginger: Also optional, but a handful of chopped ginger adds a tangy, palate-cleansing zing that feels very sushi bar.
Instructions
- Prep the base:
- In a large bowl, toss together the thinly sliced cucumbers and shredded imitation crab or tofu cubes. The cucumbers should be thin enough to bend slightly but still hold their shape.
- Make the dressing:
- In a small bowl, whisk the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until the mixture is smooth and glossy. Taste it; it should be creamy with a gentle tang and a hint of nuttiness.
- Dress and toss:
- Pour the dressing over the cucumber and crab mixture, then toss gently with clean hands or a spoon until everything is evenly coated. Be careful not to break up the crab too much.
- Add aromatics and texture:
- Fold in the chopped scallions and half the sesame seeds, mixing just until they're distributed. This keeps some of the seeds as a topping so you get bursts of crunch throughout.
- Plate and garnish:
- Transfer the salad to a serving platter or divide it among individual bowls. Scatter the nori strips, remaining sesame seeds, and pickled ginger over the top for color and texture.
- Serve immediately:
- This salad is best enjoyed right away while the cucumbers are still crisp and the nori hasn't softened. If you must wait, hold off on adding the nori until just before serving.
Save One evening, I made this for myself after a long day and ate it straight from the bowl with chopsticks, standing at the counter. The coolness of the cucumbers, the creaminess of the dressing, and the little pops of sesame felt like a reset button for my mood. It reminded me that some of the best meals aren't complicated or fancy, they're just exactly what you need in that moment.
Serving Suggestions
This salad shines as a starter before grilled fish or teriyaki chicken, but it also works beautifully alongside a bowl of miso soup and steamed edamame for a light, no-cook dinner. I've served it at picnics where it disappeared faster than anything else on the table, and I've tucked it into bento boxes with a handful of rice crackers for a portable lunch. If you want to make it more substantial, add sliced avocado or a handful of cooked shrimp.
Variations to Try
Swap the imitation crab for cooked shrimp or lump crab meat if you want to make it feel more special. For a spicy kick, stir a dab of sriracha or chili oil into the dressing. If you're avoiding soy, use tamari or coconut aminos instead. I've also added thinly sliced radishes for extra crunch and a peppery bite, and it worked beautifully.
Storage and Make-Ahead Tips
You can prep the cucumbers, crab, and dressing separately up to a day ahead and store them in the fridge. When you're ready to serve, toss everything together and add the toppings. Once dressed, the salad is best eaten within an hour or two, as the cucumbers will start to release water and the nori will soften.
- Store any leftovers in an airtight container in the fridge for up to one day, but expect the texture to be softer.
- If making ahead, keep the nori and sesame seeds in a separate small container and sprinkle them on just before serving.
- For a vegan version, use firm tofu and vegan mayo, and double-check that your nori and sesame oil are free from animal products.
Save This salad has become my go-to whenever I want something that tastes like effort but requires almost none. It reminds me that the best recipes are often the ones that respect your time, honor good ingredients, and deliver exactly what they promise.
Recipe FAQs
- → Can I use real crab instead of imitation crab?
Yes, fresh lump crab meat works beautifully in this salad and adds a more authentic seafood flavor. Simply substitute equal amounts and adjust seasoning to taste.
- → How do I make this salad vegan?
Replace the imitation crab with cubed extra-firm tofu and use vegan mayonnaise instead of regular mayo. All other ingredients are naturally plant-based.
- → Can I prepare this salad ahead of time?
For best texture, dress the salad just before serving. However, you can prep the cucumbers and dressing separately up to 4 hours in advance and combine them when ready to serve.
- → What can I substitute for Japanese Kewpie mayo?
Regular mayonnaise works fine, though Kewpie adds a richer, tangier flavor. If using standard mayo, add a small squeeze of lemon juice to mimic Kewpie's brightness.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 24 hours. Note that cucumbers may release water over time, so drain excess liquid before serving leftovers.
- → What other toppings work well with this salad?
Try adding sliced avocado, shredded carrots, edamame, or crispy wonton strips for extra texture and flavor. A drizzle of sriracha mayo also adds a nice kick.