Sushi Cucumber Salad (Print Version)
Light and refreshing cucumber salad with rice vinegar, soy sauce, and toasted nori strips for authentic Japanese flavors.
# What You'll 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 Tips:
01 -
- The cucumbers stay perfectly crunchy while soaking up that incredible tangy umami dressing
- It comes together faster than delivery and costs about as much as a single restaurant portion
02 -
- Skip the salting step and your salad will turn into a watery puddle within minutes
- Using a mandoline creates those paper thin slices that make this feel restaurant quality
03 -
- Toast your sesame seeds in a dry pan over medium heat for thirty seconds, shaking constantly, until fragrant
- Cut nori with kitchen scissors instead of a knife to prevent it from tearing unevenly