Sushi Cucumber Salad (Printable View)

Crisp cucumbers with tangy rice vinegar dressing, sesame seeds, and nori strips for a refreshing Japanese-inspired 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 Steps:

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 -
  • You get all those beloved sushi roll flavors without spending hours perfecting rice rolling technique
  • The cucumbers stay impossibly crisp while absorbing that perfect sweet tangy dressing
02 -
  • Skip the salting step and your salad will turn into a puddle within 20 minutes, ask me how I learned this
  • The nori gets soggy fast, so add it right before serving or keep it on the side for people to add themselves
03 -
  • Use a mandoline if you have one for paper thin slices that absorb the dressing beautifully
  • Let the dressed salad sit for 15 minutes before serving to let the flavors really meld together

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