Sushi Cucumber Salad (Print View)
Crisp cucumbers with rice vinegar, soy sauce, and nori strips for a refreshing Japanese-inspired dish ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, finely sliced
→ Dressing
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 1 teaspoon sesame oil
06 - 1/2 teaspoon sugar
07 - 1/2 teaspoon salt
08 - 1 teaspoon toasted sesame seeds
→ Garnishes
09 - 1 toasted nori sheet, cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)
11 - 1/2 avocado, sliced (optional)
# How to Make It:
01 - Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 10 minutes. Gently squeeze out excess water and transfer to a large bowl.
02 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until sugar dissolves.
03 - Add the green onions and dressing to the cucumbers. Toss well to combine.
04 - Sprinkle with toasted sesame seeds and toss again.
05 - Top with nori strips, pickled ginger, and avocado if using. Serve immediately for best texture.
# Expert Tips:
01 -
- You get all those craveable sushi flavors without the rolling and rice pressure
- It keeps for days in the fridge and somehow tastes better the next morning
- The whole thing comes together in fifteen minutes flat
02 -
- The salt and drain step transforms watery cucumbers into something that actually absorbs flavor instead of swimming in it
- Room temperature cucumbers release more liquid than cold ones, so do not skip the draining even if you are pressed for time
03 -
- A mandoline creates those paper thin slices that make this feel restaurant quality, but a sharp knife and steady hand work perfectly fine
- Toasting sesame seeds in a dry pan for two minutes before adding them makes their flavor pop ten times more