Sushi Cucumber Salad (Printable)
Crisp cucumbers with tangy rice vinegar dressing and toasted nori strips.
# 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 -
- The salt trick transforms cucumbers from watery to perfectly crisp
- It hits all those sushi flavor notes without needing any special equipment
- Ready in 15 minutes but tastes like something from a restaurant
02 -
- Dont skip the salting step unless you want a watery dressing situation
- The salad gets soggy after about an hour, so make it right before serving
- Adjust the salt in the dressing if you're sensitive to sodium
03 -
- A mandoline makes perfectly thin slices, but a sharp knife and steady hand work fine
- Use Japanese or English cucumbers since regular cucumbers have tough skins and large seeds