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.
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.