Sushi Cucumber Salad (Print Version)
Crisp cucumbers, seasoned sushi rice, nori and sesame tossed in a tangy-sweet rice vinegar dressing.
# Ingredient List:
→ 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 (substitute gluten-free soy sauce if required)
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)
# Directions:
01 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt until sugar dissolves. Set aside.
02 - Place sliced cucumbers in a large mixing bowl. Add green onions, carrot, and cooled sushi rice.
03 - Pour prepared dressing over the cucumber mixture. Toss gently to ensure even coating.
04 - Distribute salad into serving bowls. Top with nori strips, toasted sesame seeds, and avocado if desired.
05 - Serve immediately with pickled ginger on the side if preferred.
# Expert Advice:
01 -
- The flavor is deeply reminiscent of sushi, but you don’t need special skills or equipment.
- It’s quick to throw together and impressively fresh—it has rescued more than one rushed lunch for me.
02 -
- If you don’t let the rice cool, you’ll end up with a soggy, lukewarm salad (I learned the hard way).
- Nori strips are best added just before eating, or they get chewy instead of crispy.
03 -
- Use a mandoline for paper-thin cucumber slices and a perfect crunch.
- A quick toast of sesame seeds in a dry pan makes their aroma bloom—it’s a tiny step worth taking.