Sushi Cucumber Salad (Printer-friendly)
Cool cucumbers with tangy vinegar, sesame oil, and crispy nori for a light Japanese-style side dish.
# 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)
# 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 -
- It delivers all those craveable sushi flavors without rolling a single thing
- The crunch from salted cucumbers is addictive in the best possible way
- Ready in 15 minutes but tastes like something from a restaurant
02 -
- The salting step is not optional. Without it, your dressing will become watery and dilute all those carefully balanced flavors.
- Don't dress the salad more than 30 minutes before serving or the cucumbers will lose their satisfying crunch.
03 -
- If your cucumbers have thick, waxy skin, peel them in alternating strips before slicing
- The salad keeps for about 24 hours in the fridge, though the texture will soften considerably