Sushi Cucumber Salad (Printable Version)
Cucumbers, sushi rice, nori and sesame tossed in a tangy-sweet rice vinegar dressing for a crisp, Japanese-inspired salad.
# 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 (or gluten-free soy sauce if required)
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:
01 - In a small mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar fully dissolves. Set the dressing aside.
02 - Place the sliced cucumbers in a large mixing bowl. Add the green onions, julienned carrot, and cooled sushi rice.
03 - Pour the prepared dressing over the vegetables and rice. Gently toss with salad utensils or your hands until evenly coated.
04 - Distribute the salad into serving bowls. Top each portion with roasted nori strips, toasted sesame seeds, and avocado slices if using.
05 - Serve immediately, accompanied by pickled ginger on the side if desired.
# Expert Hints:
01 -
- You get all the sushi flavors with none of the rolling stress—it’s honestly a kitchen shortcut I treasure.
- This salad is so versatile it’s accepted every off-script vegetable or garnish I’ve thrown at it without batting an eye.
02 -
- If you add the nori too early, it can turn sadly chewy—always garnish just before eating.
- I learned the hard way: warm rice melts the crisp from your cucumbers, so patience pays off.
03 -
- Damp paper towels keep nori strips crisp if you prep them in advance.
- A mandoline makes slicing cucumbers wafer-thin and lightning-fast.