Cucumber roll salad

Name: Cucumber roll salad
Prep time: 33 min
Cook time: 15 min
Total time: 48 min
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

5 steps

Prep:33minCook:15min

Updated at: Mon, 18 Aug 2025 16:17:47 GMT

Nutrition balance score

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Ingredients

2 servings

2 ½ teaspoonschili crisp

divided

2 ½ teaspoonssoy sauce

½ cuprice

1 tablespoonrice vinegar

seasoned preferred but can be unseasoned

1English cucumber

large, sliced into thin half moons, can be peeled based on preference

½ cupscallions

cut on a bias

½ cupavocado

diced, 1/2 of a medium avocado

1 cupkani imitation crab

flaked and cut into 1” pieces

▢Furikake

or black and white sesame seeds for topping

Instructions

Step 1

Combine rice with 1 teaspoon chili crisp and 1 teaspoon soy sauce.

Step 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.

Step 3

While the rice crisps, mix salad:

Step 4

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.

Step 5

Top with crispy rice.