Sushi Cucumber Salad (Printable Version)
Crisp cucumbers with tangy rice vinegar dressing, sesame seeds, and nori strips for a refreshing Japanese-style side.
# What You 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
# How-To:
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. Serve immediately for best texture.
# Expert Tips:
01 -
- The way the cucumbers get slightly pickled while staying incredibly crisp makes every bite feel refreshing
- You get all those beloved sushi flavors without needing to master rolling techniques
02 -
- The salting step might seem fussy but it's what prevents the dressing from becoming watered down and keeps the cucumbers snappy
- This salad is best eaten within an hour of making it, otherwise the cucumbers start to lose their crunch
03 -
- Toasting nori sheets briefly over an open gas flame makes them incredibly fragrant before cutting
- A mandoline slicer is worth getting just for this recipe - the uniform slices make such a difference in how the salad looks and feels