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–+ servings
Sushi Cucumber Salad

Sushi Cucumber Salad: Refresh Your Taste Buds with Ease

Sushi Cucumber Salad is a refreshing, no-cook dish that blends vibrant flavors into a light meal, perfect for busy weeknights.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers Persian or English preferred
  • 1 teaspoon Salt To enhance flavors
  • 1 tablespoon Sesame Seeds Optional garnish
For the Dressing
  • 1/4 cup Rice Vinegar Key ingredient for sushi flavor
  • 1 tablespoon Sugar Adjust to taste for sweetness
  • 1 teaspoon Sesame Oil Use sparingly for nutty aroma

Equipment

  • Mixing Bowl
  • Whisk
  • Kitchen towel
  • spatula
  • Plastic Wrap

Method
 

Preparation
  1. Wash the cucumbers under running water, trim the ends and slice them into thin rounds or half-moons.
  2. Sprinkle salt over the cucumbers and gently toss. Let sit for 10 minutes to draw out moisture.
  3. In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Slowly drizzle in sesame oil while whisking.
  4. Pat the cucumbers dry and combine them with the dressing in a mixing bowl, tossing gently.
  5. Cover with plastic wrap and refrigerate for 10-15 minutes, then serve chilled.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

For best results, use fresh cucumbers and serve soon after chilling to avoid sogginess. Customize with spicy or creamy elements to suit your taste.

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