Sushi Cucumber Salad (Printable)
Bright Japanese-inspired salad of crisp cucumber, seasoned sushi rice, nori and a tangy-sweet sesame 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 needed)
07 - 1 tablespoon sesame oil
08 - 2 teaspoons sugar
09 - 1/2 teaspoon salt
→ Garnish and 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)
# Directions:
01 - In a small bowl, vigorously whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar fully dissolves. Set aside.
02 - Arrange sliced cucumbers in a large mixing bowl. Add the finely sliced green onions, julienned carrot, and cooled cooked sushi rice.
03 - Pour the prepared dressing evenly over the cucumber mixture. Gently toss to coat all components thoroughly and evenly with the dressing.
04 - Divide the salad among serving bowls. Top with nori strips, toasted sesame seeds, and avocado slices, if desired.
05 - Serve immediately, adding pickled ginger alongside if preferred.
# Expert Tips:
01 -
- It tastes just like your favorite sushi roll, but you can toss it together in minutes.
- The tangy-sweet dressing brings out the crunch of fresh veggies every time I make it.
02 -
- If your rice is even a little bit warm, it’ll wilt the cucumber—so patience pays off.
- I once tried mixing the nori in too early, and it turned limp right away—now I always add it at the very end.
03 -
- Stacking nori sheets before slicing saves time and makes even strips.
- Cooling the rice fully prevents a soggy salad—a lesson I learned after my first attempt turned gummy.