Sushi Cucumber Salad (Printable)

Crisp cucumbers with tangy rice vinegar dressing, sesame seeds, and nori for a refreshing Japanese-inspired side.

# 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 (gluten-free if needed)
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 (optional)
11 - 1/2 avocado, sliced (optional)

# Steps:

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.
06 - For best results, serve immediately. The salad can be refrigerated for up to 2 hours but will lose crispness over time.

# Expert Advice:

01 -
  • The way the salt draws out excess water from cucumbers makes them incredibly crisp, almost like they've been lightly pickled right in your bowl
  • You get all those beloved sushi flavors without the fuss of rolling rice or finding perfect fish
  • It comes together in fifteen minutes but tastes like something from a restaurant that knows exactly what they're doing
02 -
  • The salting step might feel fussy, but skipping it means you'll end up with watery dressing and soggy cucumbers instead of crisp ones
  • Nori gets soft quickly once it hits the dressing, so add it right before serving or let people sprinkle their own at the table
  • A mandoline makes perfectly thin slices, but a sharp knife and patience work just as well
03 -
  • Toast your sesame seeds in a dry pan for 2 to 3 minutes until fragrant, then let them cool completely before using
  • Use the sharpest knife you have for the thinnest cucumber slices, or try a vegetable peeler for ribbon-like pieces

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