Sushi Cucumber Salad (Print version)
Crisp cucumbers with tangy rice vinegar dressing, sesame seeds, and nori for a refreshing Japanese-style side dish.
# 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
# Directions:
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 -
- It captures everything you love about sushi but takes literally fifteen minutes from start to finish
- The dressing keeps for days in the fridge, so you can make a double batch and have instant salad all week
02 -
- The salting step is not optional, I tried skipping it once and ended up with watery, diluted dressing that did not cling to anything
- Cut your cucumbers as thin as possible, a mandoline makes this effortless but a sharp knife and some patience work perfectly fine
03 -
- If you only have regular cucumbers, peel them in alternating stripes to remove some of the tough skin while keeping the salad visually interesting
- The salt draws out water in ten minutes, but do not squeeze the cucumbers too hard or you will crush the delicate cellular structure that gives them their crunch