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Sushi Cucumber Salad

A refreshing and crunchy salad that combines thinly sliced cucumbers and fluffy sushi rice, topped with a tangy dressing and sesame seeds.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 piece cucumber, thinly sliced
  • 1/2 cup sushi rice, cooked and cooled
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 pieces green onions, chopped
  • 1/4 piece avocado, sliced (optional) For added creaminess

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions and let it cool.
  2. While the rice is cooking, slice the cucumber into thin rounds.
  3. In a bowl, combine the rice vinegar, soy sauce, and sesame oil and whisk until well combined.
  4. In a larger bowl, mix the cooled sushi rice with the sliced cucumbers. Drizzle the dressing over and toss gently to coat.
  5. Sprinkle sesame seeds and chopped green onions over the salad. Optionally, layer in some avocado slices.
  6. Serve the salad chilled or at room temperature.

Notes

Best enjoyed fresh; store in an airtight container in the fridge for up to 2 days. Avoid overmixing to maintain cucumber firmness. For a spicier kick, add sriracha or spicy mayo.