Sushi Cucumber Salad (Print View)
Crisp cucumbers and sushi rice tossed with nori, sesame, and a tangy-sweet dressing.
# What You Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, finely sliced
03 - 1 medium carrot, julienned
→ Rice
04 - 1 cup cooked sushi rice, cooled
→ Dressing
05 - 3 tablespoons rice vinegar
06 - 1 tablespoon soy sauce (use gluten-free if needed)
07 - 1 tablespoon sesame oil
08 - 2 teaspoons granulated sugar
09 - 1/2 teaspoon kosher salt
→ Garnish & Extras
10 - 1 sheet roasted nori, cut into thin strips
11 - 1 tablespoon toasted sesame seeds
12 - 1/2 avocado, thinly sliced (optional)
13 - Pickled ginger, for serving (optional)
# How to Make It:
01 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar is fully dissolved. Set aside.
02 - Place the sliced cucumbers in a large mixing bowl. Add green onions, julienned carrot, and cooled sushi rice.
03 - Pour the dressing over the vegetables and rice. Toss gently to evenly coat all components, ensuring the rice remains fluffy.
04 - Divide the salad among serving bowls. Top with nori strips, toasted sesame seeds, and avocado slices if using. Serve immediately with pickled ginger on the side as desired.
# Expert Tips:
01 -
- A tangy-sweet dressing infuses every bite with that addictively sushi-like flavor.
- The salad is endlessly adaptable, making it perfect for using up extra veggies or leftover rice.
02 -
- If the rice is too warm, it will wilt the cucumbers and the salad gets mushy — always let it cool completely.
- Nori strips will get soggy fast if left sitting; add them just before serving for that signature crispness.
03 -
- Letting the salad sit for 10 minutes in the fridge before adding nori brings the flavors together beautifully.
- A tiny pinch of salt on top at the very end sharpens and balances every bite.