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Viral Sushi Cucumber Salad | Easy & Healthy Recipe
Chloe Richardson

Viral Sushi Cucumber Salad | Easy & Healthy Recipe

A refreshing, keto-friendly twist on sushi using English cucumbers as a rice substitute. Packed with imitation crab, avocado, and tangy cream cheese, this low-carb salad delivers bold flavors and satisfying crunch for a no-cook, high-protein meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Japanese
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers, sliced into 1/4-inch rounds
  • 10 oz imitation crab meat (surimi), finely chopped
  • 4 oz whipped cream cheese
  • 1 tbsp rice vinegar
  • 1/2 ripe avocado, diced
  • 3/4 cup shredded carrots
  • 1 tbsp sesame seeds (optional)
  • Tamari or soy sauce, gluten-free (optional)
  • Pickled ginger slivers (optional)
  • Red pepper flakes (optional)

Method
 

  1. Slice English cucumbers lengthwise into 1/4-inch rounds, removing excess moisture with a towel.
  2. In a bowl, blend cream cheese with rice vinegar until smooth and creamy.
  3. Add imitation crab meat, diced avocado, and shredded carrots to the cream cheese mixture.
  4. Spoon the crab-avocado mixture into each cucumber round.
  5. Top with sesame seeds, tamari, pickled ginger, and red pepper flakes as desired.
  6. Chill for 15-20 minutes before serving.

Notes

Use a mandoline for uniform cucumber slices
Store refrigerated, covered, for up to 48 hours
Substitute imitation crab with canned tuna or shredded cooked chicken for a keto variation
Replace soy sauce with tamari for gluten-free preparation