Sushi Cucumber Salad (Printable)
Crisp cucumbers in tangy rice vinegar dressing with toasted sesame seeds and nori strips.
# What You'll 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 Advice:
01 -
- The balance of tangy vinegar and nutty sesame oil hits all the right notes
- Ready in fifteen minutes but tastes like something from a proper sushi bar
02 -
- Squeezing the salted cucumbers is crucial for that perfect crunchy texture
- The salad loses its appeal after sitting too long, so serve it immediately
03 -
- A mandoline slicer creates those perfectly thin, restaurant style cucumber slices
- Use gluten free soy sauce if you need to accommodate dietary restrictions