California Roll Cucumber Salad

Name: California Roll Cucumber Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
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)

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

🌍Asian 🥗Pescatarian 🏷️Cucumber 🏷️Kani 🏷️Salad

Total

25 min

Servings

2

Recipe Source

View original recipe

From Skinnytaste

Instructions

1
Combine rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce.
2
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.
3
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.
4
Top with crispy rice.