Sushi Cucumber Salad (Printable)
Crisp cucumbers with tangy rice vinegar dressing, nori strips, and sesame seeds. A refreshing Japanese-inspired dish 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
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
11 - 1/2 avocado, sliced
# 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 Suggestions:
01 -
- It comes together in under 15 minutes with almost zero cooking required
- The umami rich dressing makes simple vegetables taste absolutely extraordinary
02 -
- Squeezing out the cucumber water after salting is absolutely crucial or your dressing will taste watered down
- The salad gets soggy over time, so make it right before you plan to serve it for the best texture
03 -
- A mandoline makes those paper thin cucumber slices so much faster and more uniform
- Let the dressed salad sit for just 5 minutes before serving to let flavors meld without losing crunch