California Cucumber Rolls with Wasabi Mayo

Byhubbybap@gmail.com
Jump to Recipe Print Recipe

I’ve been having so much fun wrapping different fillings in cucumber ribbons lately, and after making my Teriyaki Chicken Cucumber Rolls, I knew I had to come back with another version.

This time, I went with classic California roll-inspired flavors: seasoned sushi rice, creamy imitation crab, avocado, and lots of masago.

Since cucumber ribbons naturally have a little moisture, they stick together surprisingly well when slightly overlapped. My little trick is to use my signature Mini Rice Paper Kimbap method and wrap the filling in rice paper first. It holds everything together and makes it much easier to create that pretty round shape before wrapping it in fresh cucumber.

The cucumber makes every bite extra fresh and crunchy, while the creamy crab, avocado, and masago give you all those familiar California roll flavors. And because wasabi mayo is always one of my favorites with California rolls, I made a quick sweet and creamy version for dipping.

Why Use Rice Paper?

This method is inspired by my signature Mini Rice Paper Kimbap technique. Instead of trying to roll seasoned rice and fillings directly inside cucumber ribbons, I first wrap everything with rice paper.

It holds the filling together, makes the rolls much easier to shape, and helps them stay intact when wrapped in cucumber and sliced.

Why You’ll Love This Recipe

These cucumber rolls have all the familiar flavors of a California roll with an extra fresh and crunchy twist.

The creamy crab and avocado pair perfectly with seasoned sushi rice and salty pops of masago, while the cucumber ribbons keep every bite light and refreshing. The rice paper hidden inside helps hold everything together, making the rolls much easier to shape and slice.

Serve them with the sweet and creamy wasabi mayo, or keep things simple with soy sauce and wasabi.

California cucumber rolls filled with sushi rice, creamy imitation crab, avocado, and masago, wrapped in fresh cucumber ribbons and served with wasabi mayo.

California Cucumber Rolls with Wasabi Mayo

Refreshing California-style cucumber rolls filled with sushi rice, creamy crab, avocado, and masago, wrapped in fresh cucumber ribbons using my signature Mini Rice Paper Kimbap method and served with wasabi mayo.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 0 minutes
Servings: 4 mini rolls
Course: Main Course
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 1½ cups Cooked short-grain white rice
  • 1½ tbsp Rice vinegar
  • 2 tsp Sugar
  • ½ tsp Salt
  • ½ tbsp Sesame seeds I used a mix of black and white
Crab Filling
  • ½ lb imitation crab
  • 1½ tbsp Kewpie mayonnaise
Rolls
  • 3 Large English cucumbers
  • 4 rice paper sheets
  • ¾ avocado sliced
  • ½ cup masago
Wasabi Mayo
  • 4 tbsp Kewpie mayonnaise
  • 1½ tbsp honey
  • 2 tsp wasabi
  • ¾ tbsp lemon juice

Equipment

  • Vegetable peeler
  • Mixing bowl

Method
 

  1. Season the rice
    In a small bowl, stir together the rice vinegar, sugar, and salt until dissolved.
    Gently fold the mixture into the warm rice.
    Stir in the sesame seeds and let the rice cool slightly before assembling.
  2. Prepare the crab filling
    Shred the imitation crab.
    Mix with the Kewpie mayonnaise until evenly combined.
  3. Prepare the cucumber
    Using a vegetable peeler or mandoline, shave the cucumbers into long ribbons.
    Lay 6–7 cucumber ribbons side by side, slightly overlapping.
    Pat the cucumber ribbons dry with paper towels to remove excess moisture.
  4. Assemble the rolls
    Briefly soak one rice paper sheet in cold or room-temperature water until just pliable.
    Place the rice paper across the bottom quarter of the cucumber ribbons.
    Spread a thin layer of seasoned rice over the rice paper, keeping it about the same width as the cucumber ribbons.
    Top with the crab filling, avocado, and masago.
    Roll the rice paper around the filling first to secure everything.
    Continue rolling with the cucumber ribbons until tightly sealed.
    Repeat with the remaining ingredients.
  5. Make the wasabi mayo
    Mix the Kewpie mayonnaise, honey, wasabi, and lemon juice until smooth.
  6. Serve
    Slice each roll into bite-sized pieces, like kimbap.
    Serve with the wasabi mayo on the side.

Notes

 

Difficulty

Intermediate – Wrapping the rolls with cucumber takes a little practice, but the rice paper helps hold everything together and makes them much easier to shape.

Storage

Store the assembled rolls in an airtight container in the refrigerator for up to 1 day.
They’re best enjoyed fresh, as the cucumber will continue to release moisture and soften over time.
Store the wasabi mayo separately in an airtight container in the refrigerator.

Tips

• Briefly soak the rice paper in cold or room-temperature water until just pliable. It will continue to soften as you assemble the rolls. Avoid warm water, which softens the rice paper too quickly and can cause it to tear.
• Pat the cucumber ribbons dry before assembling to help the rolls stay together.
• Wet your hands lightly when spreading the rice to prevent sticking.
• Slightly overlap the cucumber ribbons so they stay together as you roll.
• Don’t overfill the rice paper. Keeping the filling compact makes the rolls easier to shape and slice.
• Serve immediately for the freshest texture, as the cucumber will gradually release moisture over time.

 

What Is Masago?

Masago is small orange fish roe commonly used in sushi. It adds a light crunch, subtle saltiness, and a pop of color. If you can’t find masago, tobiko also works well, or you can simply leave it out.

If you liked this, you might also like:

California Roll-Inspired Kimbap (Mini Rice Paper Version)

Teriyaki Chicken Cucumber Rolls

Whole Cucumber Stuffed Kimbap (Tuna & Wasabi Crab)

Similar Posts