Sushi Cucumber Salad (Printable)
Crisp cucumber, seasoned sushi rice, nori and a tangy-sweet dressing for a light, 25-minute Japanese-inspired salad.
# What You’ll Need:
→ 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 (use gluten-free if needed)
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)
# How To Make It:
01 - Whisk rice vinegar, soy sauce, sesame oil, sugar, and salt in a small bowl until the sugar dissolves completely. Set aside.
02 - In a large mixing bowl, add sliced cucumbers, green onions, julienned carrot, and the cooled sushi rice.
03 - Drizzle the prepared dressing over the vegetables and rice. Gently toss until all components are evenly coated.
04 - Portion salad into serving bowls. Top each with nori strips, toasted sesame seeds, and avocado slices if desired.
05 - Serve immediately, optionally accompanied by pickled ginger on the side.
# Expert Tips:
01 -
- This salad tastes like your favorite sushi roll served in a bright, refreshing bowl and you can make it in minutes.
- The combination of crisp cucumbers, seasoned rice, and nori never gets boring, and I always end up going back for seconds.
02 -
- If the rice is still warm, the salad will turn soggy before you know it—I learned that the hard way when I rushed lunch.
- Wait to sprinkle on nori until just before eating, or it wilts and loses that satisfying bite.
03 -
- Use a mandoline for perfect, even cucumber slices that soak up the dressing just right.
- For real sushi-bar depth, toast your sesame seeds fresh and cut nori right over each bowl at the last second.