Sushi Cucumber Salad (Printable Version)
Crisp cucumbers in tangy rice vinegar dressing with sesame and nori.
# 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
# Step-by-Step:
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 -
- Its ready in 15 minutes and actually improves as it sits, making it perfect for meal prep
- The combination of cool cucumber and umami rich nori tastes restaurant quality but costs almost nothing
02 -
- Squeezing the salted cucumbers might feel aggressive, but this step is what transforms them from watery to genuinely crisp
- The salad loses its texture after about 4 hours, so plan to serve it the same day you make it
03 -
- Toast sesame seeds in a dry pan over medium heat, shaking constantly until fragrant—about 2 minutes
- Use kitchen scissors to cut nori into thin strips instead of a knife, which can be fussy and tear