Sushi Cucumber Salad (Printable)
Light Japanese-inspired salad of cucumbers, sushi rice, nori, and sesame-tang dressing, ready in 25 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, finely sliced
03 - 1 medium carrot, julienned
→ Rice
04 - 1 cup cooked sushi rice, cooled
→ Dressing
05 - 3 tablespoons rice vinegar
06 - 1 tablespoon soy sauce (use gluten-free if needed)
07 - 1 tablespoon sesame oil
08 - 2 teaspoons sugar
09 - 1/2 teaspoon salt
→ Garnish & Extras
10 - 1 sheet roasted nori, cut into thin strips
11 - 1 tablespoon toasted sesame seeds
12 - 1/2 avocado, thinly sliced (optional)
13 - Pickled ginger, for serving (optional)
# How-To Steps:
01 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar is dissolved; set aside.
02 - Place sliced cucumbers in a large mixing bowl. Add green onions, julienned carrot, and cooled sushi rice.
03 - Pour the prepared dressing over the vegetables and rice. Gently toss to ensure all components are evenly coated.
04 - Divide salad among serving bowls. Top each with nori strips, toasted sesame seeds, and avocado slices if desired. Serve immediately, offering pickled ginger on the side.
# Expert Advice:
01 -
- It tastes like your favorite sushi bar rolled into a fresh, no-fuss salad you can throw together anytime.
- You can riff on ingredients to suit cravings or use up whatever fresh things you have left in the fridge.
02 -
- If your sushi rice is even a little bit warm, it turns the salad mushy—let it cool thoroughly after cooking.
- Cutting nori with dry kitchen scissors is a tiny trick that keeps the strips crisp instead of tearing and sticking.
03 -
- Always slice cucumbers thinly for real sushi-style crunch—thicker pieces lose the refreshing snap.
- Rubbing a tiny pinch of salt on raw cucumber slices and leaving them to drain for a few minutes keeps the salad crisp and non-watery.