Sushi Cucumber Salad (Printable)
Crisp cucumbers with tangy rice vinegar, sesame, and nori. A refreshing Japanese-inspired side ready in 15 minutes.
# 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. Serve immediately for best texture.
# Expert Hints:
01 -
- This salad comes together in fifteen minutes flat but tastes like something youd order at a proper Japanese restaurant
- The cucumbers stay perfectly crisp even after sitting in the dressing making it ideal for meal prep or potlucks
02 -
- Don't skip the salting step even if you're in a rush because nobody wants a watery diluted salad
- The flavors get even better after about twenty minutes in the fridge so this is perfect for making ahead
03 -
- Use a mandoline if you have one for those impossibly thin even slices that make restaurant style salads so special
- This actually improves after a few hours in the fridge so it's the ultimate make ahead side dish