Sushi Cucumber Salad (Printable Version)
Cool cucumber slices with rice vinegar, soy sauce, sesame oil, and nori for a fresh Japanese-inspired dish.
# 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 (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.
06 - Serve immediately for best texture.
# Expert Tips:
01 -
- The way the cucumbers get lightly pickled while you prepare the dressing makes each bite incredibly refreshing
- You get all those satisfying sushi flavors without touching a single grain of rice or rolling anything
02 -
- The salting step might feel like extra work, but skipping it results in watery, diluted flavor, so do not take that shortcut
- Letting the salad sit for more than an hour makes the cucumbers lose their satisfying crunch, so time this carefully
03 -
- A mandoline slicer creates those perfectly thin, uniform slices that make restaurant style salads look so elegant
- Let the dressed salad sit for just 5 minutes before serving to let the flavors meld without losing that precious crunch