Sushi Cucumber Salad: Nutritious, Quick, and Full of Flavor Recipe

Introduction

This Sushi Cucumber Salad is a refreshing and nutritious dish that comes together quickly with minimal effort. Packed with creamy dressing and flavorful toppings, it makes a perfect light meal or side dish full of vibrant textures and tastes.

Ingredients

• 2 medium English cucumbers (choose seedless varieties for best crunch)
• 1 small red or white onion (sweet onions can be used for milder flavor)
• 4 oz whipped cream cheese (or regular cream cheese blended until smooth)
• 2 tbsp mayonnaise
• 2 tbsp soy sauce (tamari for gluten-free option)
• 1 tbsp rice vinegar (apple cider vinegar as substitute)
• 1 tbsp sesame oil (toasted sesame oil for more flavor)
• 1 cup imitation crab, smoked salmon, canned tuna, or shrimp
• 1 tbsp furikake or everything bagel seasoning
• 1 tbsp spicy mayo or sriracha (optional, for a spicy kick)

Instructions

1. Step 1: Thinly slice the cucumbers and onion. Use a sharp knife or mandoline to achieve even, crisp slices.
2. Step 2: In a mixing bowl, combine the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Stir until the dressing is creamy and well blended.
3. Step 3: Add your choice of protein—imitation crab, smoked salmon, tuna, or shrimp—to the dressing and gently mix.
4. Step 4: Fold the sliced cucumbers and onions into the dressing until all pieces are coated evenly.
5. Step 5: Transfer the salad to a serving bowl. Sprinkle with furikake or everything bagel seasoning and drizzle spicy mayo or sriracha on top if desired.
6. Step 6: Serve immediately for the best texture or refrigerate and enjoy within 24 hours.

Tips & Variations

• Use toasted sesame oil for a deeper nutty flavor that enhances the salad.
• Try swapping cream cheese for a dairy-free alternative to make this dish vegan-friendly.
• Add thinly sliced avocado for extra creaminess and nutrition.
• For a crunchier texture, sprinkle chopped toasted nuts or seeds on top before serving.
• If you prefer less salt, reduce the soy sauce amount and add a pinch of sugar or honey to balance flavors.

Storage

Store the sushi cucumber salad in an airtight container in the refrigerator. It is best enjoyed within 24 hours to maintain crispness and freshness. When ready to eat, give it a gentle stir and serve cold. Avoid freezing as cucumbers release water and the texture will suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers but the salad may be a bit less crisp due to seeds and higher water content. Peeling and deseeding regular cucumbers can help improve texture.

Is this salad suitable for a gluten-free diet?

Yes, as long as you use gluten-free soy sauce like tamari and check that other ingredients like imitation crab or seasoning blends do not contain gluten.

Sushi Cucumber Salad: Nutritious, Quick, and Full of Flavor Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

A refreshing and flavorful Sushi Cucumber Salad that combines crisp cucumbers and onions with a creamy, umami-rich dressing. This quick and nutritious salad can be customized with various seafood options like imitation crab, smoked salmon, tuna, or shrimp, making it a versatile side dish or light meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium English Cucumbers (seedless preferred for best crunch)
• 1 small Red or White Onion

Dressing

• 4 oz Whipped Cream Cheese
• 2 tbsp Mayonnaise
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Oil

Protein and Toppings

• 1 cup Imitation Crab or Smoked Salmon or Canned Tuna or Shrimp
• 1 tbsp Furikake or Everything Bagel Seasoning
• 1 tbsp Spicy Mayo or Sriracha (optional)

Instructions

1. Prepare the Vegetables: Thinly slice the cucumbers and red or white onion to create crisp, refreshing pieces that form the base of the salad.
2. Make the Dressing: In a mixing bowl, combine whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Stir thoroughly until the dressing is creamy and well blended.
3. Add Protein: Mix in your choice of protein—imitation crab, smoked salmon, canned tuna, or shrimp—into the creamy dressing to enhance flavor and nutrition.
4. Combine Salad: Gently fold in the sliced cucumbers and onions into the dressing, ensuring each piece is evenly coated without breaking them down.
5. Serve and Garnish: Transfer the salad to a serving bowl or dish and top with furikake or everything bagel seasoning. Add a drizzle of spicy mayo or sriracha if you prefer a spicy kick.
6. Chill or Serve Fresh: Enjoy the salad immediately for the best texture or refrigerate for up to 24 hours to let flavors meld.

Notes

• Use seedless English cucumbers for a better texture and less bitterness.
• Swapping soy sauce for tamari makes this salad gluten-free.
• You can use regular cream cheese, blending it until smooth if whipped cream cheese isn’t available.
• The spicy mayo and sriracha toppings are optional but add a delightful spice level.
• Consume the salad within 24 hours for optimal freshness and texture.

Keywords: Sushi cucumber salad, creamy cucumber salad, no-cook salad, Japanese salad, quick salad, seafood salad, healthy cucumber salad