Sushi Cucumber Salad (Printable)
Crisp cucumbers, sushi rice, nori, and sesame in a tangy-sweet 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 desired)
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)
# Method:
01 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar is fully dissolved. Set aside.
02 - Place the 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. Toss gently until all ingredients are evenly coated.
04 - Divide salad among serving bowls. Top with nori strips, toasted sesame seeds, and avocado slices if using.
05 - Serve immediately, garnished with pickled ginger on the side if desired.
# Insider Tips:
01 -
- It’s like sneaking sushi from the fridge without any rolling or fussing over seaweed sheets.
- The tangy-sweet dressing brings together all the contrasting textures for a salad you’ll crave on hot afternoons.
02 -
- Once I left the rice too warm and ended up with a cloudy, mushy salad—patience pays off, so let it cool completely.
- Salting the cucumbers lightly before tossing can draw out some water and make everything stay crisp longer.
03 -
- Chill your serving bowls ahead of time for the ultimate refreshing crunch.
- Rubbing a little sesame oil on your knife makes slicing nori cleaner (and your fingers fragrant).