Description
On busy weeknights, this Sushi Cucumber Salad delivers fresh, fast, and flavorful joy. It brings all the tangy, savory goodness of a sushi roll without the rolling stress. Crisp cucumbers and a simple rice vinegar dressing make it an instant favorite for a cool, refreshing dinner with minimal effort.
Ingredients
2 large English cucumbers
3 tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon toasted sesame seeds
1 sheet nori strips (optional)
Instructions
- Wash and thinly slice the cucumbers. A mandoline works best for even slices
- Place the slices in a colander. Sprinkle with salt and let sit for 10 minutes to remove excess water
- Pat the cucumbers dry with a clean towel
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar
- Pour the dressing over the cucumbers and toss gently to coat
- Toast the sesame seeds in a dry pan until fragrant, then sprinkle them on top
- Add nori strips if using. Serve immediately or chill; this salad is best cold
Notes
Salt the cucumbers first to prevent a watery salad.
Slice uniformly for best texture.
Use toasted sesame oil for deep flavor.
Taste the dressing before adding and adjust sweetness or saltiness.
Chilling step enhances flavor; do not skip.
Store leftovers in an airtight container in the fridge for up to 2 days. Do not freeze.
Serve cold straight from the fridge; stir before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-cook
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 85 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: sushi cucumber salad, cucumber, rice vinegar, salad