Sushi Cucumber Salad: A Refreshing Twist on Classic Flavor

Sushi Cucumber Salad is a refreshing, customizable dish perfect for summer gatherings and low-carb diets.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: Japanese

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 units English Cucumbers Crisp and refreshing; choose seedless varieties.
1 unit Red or White Onion Adds sharpness; sweet onions can be used.
1 cup Imitation Crab, Smoked Salmon, Canned Tuna, or Shrimp These proteins add heartiness; can substitute with chickpeas or tofu.

For the Dressing

1 cup Whipped Cream Cheese Provides a rich, creamy base.
1/4 cup Mayonnaise Essential for creaminess.
2 tablespoons Soy Sauce Brings umami depth; tamari can be used for gluten-free.
2 tablespoons Rice Vinegar Accentuates the flavors; apple cider vinegar is a substitute.
1 teaspoon Sesame Oil Enhances nuttiness; toasted sesame oil adds flavor.

For the Seasoning

to taste Furikake or Everything Bagel Seasoning Adds extra flavor and texture.
to taste Spicy Mayo or Sriracha For those who like a kick.

Equipment

Mixing Bowl
knife
Mandoline

Method

Step-by-Step Instructions

Slice Cucumbers and Onions: Wash and thinly slice the cucumbers and onion, aiming for slices about 1/8 inch thick.
Prepare the Dressing: In a bowl, combine whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Whisk until creamy.
Incorporate Protein: Add your choice of protein to the dressing and mix gently.
Combine Salad Ingredients: Fold in cucumber and onion slices until coated.
Serve and Garnish: Transfer to dishes, sprinkle furikake, and serve spicy mayo on the side.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve immediately or chill in the refrigerator for up to 24 hours. Store leftovers in an airtight container.

Tried this recipe?

Let us know how it was!