California Roll Cucumber Salad

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

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 5 views
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California Roll Cucumber SaladFoto: Skinnytaste

Ingredients

2 servings
  • 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)

Steps

  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.

Nutrition Facts

Macronutrients

Calories317
#cucumber#kani#salad#asian
Source: Skinnytaste

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