Sushi Cucumber Salad (Printable Format)
Crisp cucumbers, sushi rice and nori tossed in a tangy-sweet rice vinegar dressing—bright, easy, and gluten-free friendly.
# What You 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 (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 Steps:
01 - In a small bowl, whisk rice vinegar, soy sauce, sesame oil, sugar, and salt together until the sugar dissolves. Set aside.
02 - Place sliced cucumbers in a large mixing bowl. Add green onions, julienned carrot, and cooled sushi rice.
03 - Pour the prepared dressing evenly over the vegetables and rice. Toss gently to ensure an even coating without breaking the rice or vegetables.
04 - Divide salad into individual serving bowls. Top with nori strips, toasted sesame seeds, and avocado slices if desired.
05 - Serve immediately. Offer pickled ginger on the side if preferred.
# Expert Suggestions:
01 -
- This salad delivers that clean, classic sushi flavor—without ever picking up a rolling mat.
- It’s absurdly quick to make but looks like something you’d order out.
02 -
- Trying to mix the salad with warm rice results in a soggy mess that nobody wants.
- The moment you slice nori, serve promptly—too much time and it softens, losing that satisfying crunch.
03 -
- Always taste the dressing before pouring—it’s easy to tweak sweetness or salt to match your mood.
- For ultra-thin cucumber slices, a mandoline makes quick work but a sharp knife will do if you’re careful.