Sushi Cucumber Salad (Printable)
Crisp cucumbers, sushi rice, nori and sesame in a tangy-sweet rice vinegar dressing; ready in 25 minutes.
# 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 (use gluten-free if needed)
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)
# How To Make It:
01 - Whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt in a small bowl until the sugar is fully dissolved. Set aside.
02 - Arrange sliced cucumbers in a large mixing bowl. Add green onions, julienned carrot, and the cooled sushi rice.
03 - Drizzle the dressing evenly over the vegetables and rice. Toss gently with a spoon or spatula until thoroughly coated.
04 - Transfer the salad to individual serving bowls. Top with roasted nori strips, toasted sesame seeds, and avocado slices, if desired.
05 - Serve immediately. Accompany with pickled ginger on the side if using.
# Expert Suggestions:
01 -
- This salad channels all the fun of sushi night with almost none of the fuss or rolling.
- The tangy-sweet dressing transforms plain vegetables and rice into something that&aposs somehow both comforting and exciting.
02 -
- I once overdressed the salad and everything lost its bounce—using just enough keeps things from getting soggy.
- Slicing the cucumber too thick makes it lose its charm; thin and quick is best for the freshest snap.
03 -
- Prep all your vegetables before mixing the rice, so everything stays crisp and cool.
- Rubbing a little salt on cucumber slices and draining them for a few minutes upgrades the crunch factor noticeably.