Sushi Cucumber Salad (Print Version)
Cool cucumbers with savory rice vinegar dressing, toasted sesame, and nori.
# Ingredient List:
→ 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
# Directions:
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 completely.
03 - Add the green onions and prepared dressing to the cucumbers. Toss well to ensure even coating.
04 - Sprinkle toasted sesame seeds over the salad and toss again to distribute evenly.
05 - Top with nori strips, pickled ginger, and avocado slices. Serve immediately for optimal texture and flavor.
# Expert Advice:
01 -
- The way rice vinegar transforms ordinary cucumbers into something reminiscent of your favorite sushi roll
- That satisfying crunch when you take the first bite, like a cool breeze on a hot day
- Ready in fifteen minutes but tastes like you put way more thought into it
02 -
- Skipping the salt-and-rest step means you'll end up with a watery bowl instead of a crisp salad
- The dressing tastes stronger on its own than it does on the cucumbers, so dont reduce the vinegar
- This salad is best eaten within an hour of making it while the cucumbers still have their crunch
03 -
- Use English cucumbers or Persian cucumbers instead of regular ones to avoid peeling and seeding
- Let the dressed salad sit for 5 minutes before serving to let flavors meld, but not much longer