Sushi Cucumber Salad (Printable)
Crisp cucumbers with tangy rice vinegar dressing, toasted sesame seeds, and nori strips for authentic Japanese flavors.
# What You'll 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 (use 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)
# Directions:
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.
# Cooking Tips:
01 -
- It delivers all those cravings you get for sushi flavors but in under fifteen minutes and zero cooking required
- The cucumbers stay satisfyingly crisp while the dressing soaks in, creating this perfect balance of fresh and savory that keeps you going back for just one more bite
02 -
- Don't skip the salt and drain step or your salad will turn into a puddle within minutes
- Cutting the nori into strips with kitchen scissors is way easier than using a knife and gives you more control
03 -
- A mandoline makes the thinnest, most even cucumber slices, but a sharp knife and patience work perfectly fine too
- Toast your sesame seeds in a dry pan for a couple minutes until fragrant and golden, then they elevate the whole dish