Sushi Cucumber Salad (Printable)
Light, crisp cucumber salad with tangy rice vinegar dressing, sesame seeds, and nori 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.
# Expert Advice:
01 -
- It delivers all those craveable sushi flavors without the hours of rolling practice
- The dressing comes together in literally two minutes and keeps for days
02 -
- Skip the salting step and your salad will turn watery within 20 minutes
- The nori gets soggy fast so add it literally right before you eat
03 -
- A mandoline makes perfectly thin slices but a sharp knife and patience work just fine
- Toasting nori over a gas burner for 3 seconds per side makes it incredibly fragrant