Sushi Cucumber Salad (Printable)
Crisp cucumbers and seasoned sushi rice tossed with nori, sesame, and a tangy-sweet dressing.
# What You 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 (gluten-free if needed)
07 - 1 tablespoon toasted 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)
# Directions:
01 - Combine rice vinegar, soy sauce, sesame oil, sugar, and salt in a small bowl. Whisk until sugar has completely dissolved, then set aside.
02 - In a large mixing bowl, add sliced cucumbers, green onions, julienned carrot, and cooled cooked sushi rice.
03 - Pour dressing over the vegetable and rice mixture. Gently toss using utensils until all ingredients are evenly coated.
04 - Divide salad into serving bowls. Top each portion with nori strips, toasted sesame seeds, and avocado slices if desired.
05 - Serve immediately, optionally accompanied by pickled ginger on the side.
# Expert Tips:
01 -
- This salad tastes just like your favorite sushi roll but takes a fraction of the time.
- The crunch and acidity brighten even an ordinary weeknight dinner.
02 -
- Don’t add hot rice or you’ll end up with soggy, limp veggies—I learned that the hard way.
- Waiting until just before serving to add nori ensures it stays crisp and flavorful.
03 -
- A mandoline makes quick work of the cucumbers, but watch your fingers.
- Briefly toasting sesame seeds yourself brings out their nutty flavor like nothing store-bought can.