Sushi Cucumber Salad (Print Version)
Crisp cucumbers with tangy rice vinegar dressing, sesame seeds, and nori strips for authentic Japanese flavors.
# 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:
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 completely.
03 - Add the green onions and prepared dressing to the cucumbers. Toss well to ensure even coating.
04 - Sprinkle with toasted sesame seeds and toss again to distribute evenly throughout the salad.
05 - Top with nori strips, pickled ginger, and avocado if using. Serve immediately for optimal texture and freshness.
# Expert Advice:
01 -
- It delivers all those craveable sushi flavors without any rolling or special equipment
- The cucumbers stay impossibly crisp while soaking up that incredible umami dressing
02 -
- Squeezing the cucumbers after salting is the secret step most people skip but it makes all the difference
- Letting the salad sit too long will make it soggy so dress it right before serving
03 -
- Toast your sesame seeds in a dry pan for 2 minutes until fragrant before using
- Use a mandoline if you want paper thin slices that almost melt in your mouth