Sushi Cucumber Salad (Printable)

Crisp cucumber and sushi rice tossed with nori, sesame, and a tangy-sweet rice vinegar dressing.

# 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 (gluten-free if necessary)
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)

# Steps:

01 - In a small bowl, whisk rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar fully dissolves. Set aside.
02 - Place sliced cucumbers in a large mixing bowl. Add green onions, carrot, and the cooled sushi rice.
03 - Pour the prepared dressing over the vegetable and rice mixture. Gently toss until all ingredients are well coated.
04 - Divide the salad between serving bowls. Top each portion with nori strips, toasted sesame seeds, and avocado slices if desired.
05 - Serve immediately, with pickled ginger on the side if preferred.

# Expert Advice:

01 -
  • It tastes like your favorite sushi roll but lands on the table with hardly any fuss.
  • Each bite is cool, crisp, and laced with that irresistible sweet-tangy dressing you just want to lap up with a spoon.
02 -
  • I learned the hard way that warm rice turns everything soggy—let it cool all the way before mixing.
  • Cutting the cucumbers too thick makes things watery and dull, but paper-thin slices soak up every bit of flavor.
03 -
  • Chill your serving bowls for extra crunch and coolness.
  • Briefly toast sesame seeds in a dry pan just before sprinkling for next-level aroma.

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