Creamy Sushi Cucumber Salad Recipe | Refreshing Asian-Inspired Side Dish

Creamy cucumber salad with sesame seeds and herbs served in a bowl.
Cool, crisp, and creamy — this sushi-inspired cucumber salad is a refreshing delight!
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Hook & Introduction

Sushi-inspired salads are having a moment, and it’s easy to see why. They capture the vibrant flavors of sushi—fresh vegetables, creamy sauces, and savory toppings—without the fuss of rolling or rice preparation. These salads are light, refreshing, and endlessly customizable, making them perfect for modern home cooks who crave bold flavors with minimal effort.

One standout in this trend is the Creamy Sushi Cucumber Salad. It’s a fusion dish that takes the crisp crunch of cucumbers and pairs it with a luscious, sushi-inspired dressing. Imagine the cool bite of cucumber mingling with creamy mayo or yogurt, balanced by tangy rice vinegar, sesame oil, and a hint of soy. Add toppings like sesame seeds, nori flakes, or masago, and you’ve got a salad that feels like sushi in a bowl.

This salad is versatile enough to serve as an appetizer, a refreshing side dish, or even a light meal when paired with protein. It’s quick to prepare, visually appealing, and packed with flavor. Whether you’re a sushi lover looking for a new twist or simply want a crisp, creamy salad that feels indulgent yet healthy, this recipe delivers.

What is Creamy Sushi Cucumber Salad?

Creamy Sushi Cucumber Salad is a refreshing fusion dish that combines crisp cucumbers with a rich, sushi-inspired dressing and toppings. At its core, it’s a salad that mimics the flavors of popular sushi rolls—think California rolls with crab and avocado, Philadelphia rolls with cream cheese and smoked salmon, or spicy shrimp rolls with sesame and chili.

Instead of rice and seaweed wraps, this salad highlights cucumbers as the base, offering crunch and hydration. The creamy dressing, often made with mayo, yogurt, or cream cheese, ties everything together with tangy, savory notes. Sushi-inspired toppings like sesame seeds, nori flakes, or furikake add depth and authenticity.

It’s not only delicious but also nutrient-dense and low in carbs. Packed with vitamins, protein (if you add seafood), and healthy fats, it’s a lighter alternative to traditional sushi that still satisfies cravings for bold, refreshing flavors.

Key Ingredients Breakdown

  • Cucumbers: English or Persian cucumbers are ideal for this salad. They’re seedless, crisp, and hold up well to creamy dressings without becoming watery. Slice thinly or into half-moons for the best texture.
  • Creamy base: The dressing can be made with mayonnaise for richness, Greek yogurt for tang and protein, or cream cheese for a sushi-roll-inspired twist. Each option creates a smooth, luscious coating for the cucumbers.
  • Sushi-inspired flavors: Rice vinegar adds brightness, soy sauce brings umami, sesame oil contributes nuttiness, and fresh ginger offers zing. Together, they mimic the flavor profile of sushi rolls.
  • Toppings: Sesame seeds add crunch, nori flakes bring oceanic depth, masago (fish roe) offers bursts of briny flavor, and furikake seasoning ties everything together with a savory-sweet finish.
  • Optional proteins: Crab sticks, shrimp, or smoked salmon can be folded into the salad for extra substance. Avocado is another excellent addition, lending creaminess and healthy fats.

Tip: Always drain cucumbers well before mixing to prevent a watery salad.

Creamy cucumber salad with sesame seeds and herbs served in a bowl.

Creamy Sushi Cucumber Salad Recipe | Refreshing Asian-Inspired Side Dish

Make creamy sushi cucumber salad for a refreshing side dish. Crisp cucumber ribbons tossed in a creamy dressing with sesame seeds and herbs — light, cool, and perfect for sushi nights or healthy meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Light meal, Side Dish
Cuisine Fusion, Healthy comfort food, Japanese-inspired
Servings 4
Calories 120 kcal

Equipment

  • Cutting board & sharp knife
  • Vegetable peeler (for ribbons)
  • Mixing bowls
  • Whisk
  • Colander & paper towels

Ingredients
  

  • 2 English or Persian cucumbers, thinly sliced or ribboned
  • ½ tsp salt (for draining cucumbers)
  • 3 tbsp mayonnaise or Greek yogurt
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tbsp sesame seeds
  • 1 tsp nori flakes or furikake
  • Optional: 2 tbsp masago (fish roe), crab sticks, shrimp, smoked salmon, or avocado

Instructions
 

  • Prep cucumbers: Slice into thin rounds or ribbons. Place in colander, sprinkle with salt, and let sit 10–15 minutes. Pat dry.
  • Make dressing: In a bowl, whisk mayo or yogurt with rice vinegar, soy sauce, sesame oil, and ginger until smooth.
  • Toss salad: Add cucumbers to dressing and gently combine. Sprinkle sesame seeds, nori flakes, or furikake. Fold in optional proteins if desired.
  • Chill & serve: Refrigerate for 15 minutes to let flavors meld. Serve chilled with roasted seaweed sheets or as a side dish.

Notes

  • Make-ahead: Keep cucumbers and dressing separate until serving to avoid sogginess.
  • Variations: Add crab, shrimp, or avocado for sushi-roll flair.
  • Tip: Always drain cucumbers well for crisp texture and thick dressing.
 
Keyword creamy cucumber salad, Japanese fusion, low-carb sushi alternative, sushi cucumber salad