Sushi Cucumber Salad (Printable)

Crisp cucumbers, sushi rice, nori and a tangy-sweet dressing for a bright Japanese-inspired salad in 25 minutes.

# What You’ll Need:

01 - 2 large English cucumbers, thinly sliced

02 - 2 green onions, finely sliced

03 - 1 medium carrot, julienned

04 - 1 cup cooked sushi rice, cooled

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

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)

01 - Whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt in a small bowl until the sugar fully dissolves; set aside.

02 - Add sliced cucumbers, green onions, carrot, and cooled sushi rice to a large mixing bowl.

03 - Drizzle the prepared dressing over the salad mixture and gently toss to evenly coat all ingredients.

04 - Divide salad into serving bowls. Top with nori strips, toasted sesame seeds, and avocado slices, if desired.

05 - Serve immediately, with pickled ginger on the side if preferred.

01 -

Your hands stay clean and there\'s no sticky rolling mat to wash — it’s sushi flavor without sushi mess.
It became my back-pocket solution for picnics and potlucks when I wanted to impress but not stress.

02 -

If your rice is even faintly warm, it’ll wilt the cucumbers and turn everything mushy — patience pays off.
The first time I forgot to toast my sesame seeds, the salad tasted flat; a little time in a hot pan really wakes them up.

03 -

Always taste the dressing before adding it — every bottle of rice vinegar is a bit different, so tweak as needed.
The secret is slicing cucumbers on the diagonal, giving you more surface area to soak up all the tangy goodness.