Sushi Cucumber Salad

Last summer, my neighbor brought over a massive haul from her garden and I had no idea what to do with all those cucumbers. This salad became my go-to solution, and honestly, I started making it even when the cucumber surplus was under control. The way the nori gets soft and almost melts into the dressing reminds me of the inside of a really good sushi roll.

I made this for a potluck last month and people kept asking me where I ordered it from. My friend Sarah actually texted me the next day saying she dreamed about the dressing, which might be an exaggeration but I totally get it. The combination of toasted sesame seeds and that hint of ocean from the nori is somehow comforting and exciting at the same time.

Ingredients

• 2 large English cucumbers: Thinly sliced, English cucumbers have thinner skin and fewer seeds, making them perfect for raw salads without any prep work
• 2 green onions: Finely sliced, these add a mild onion bite that complements rather than overpowers the delicate flavors
• 3 tablespoons rice vinegar: This is the backbone of the dressing and provides that familiar tangy brightness found in sushi rice
• 1 tablespoon soy sauce: Use gluten-free if needed, this brings the essential umami depth and saltiness
• 1 teaspoon sesame oil: Toasted sesame oil is incredibly potent, so a little goes a long way for that signature nutty aroma
• 1/2 teaspoon sugar: Just enough to balance the acidity and bring everything together without making it sweet
• 1/2 teaspoon salt: This helps draw water out of the cucumbers for that perfectly crisp texture
• 1 teaspoon toasted sesame seeds: These add tiny pockets of nutty crunch throughout every bite
• 1 toasted nori sheet: Cut into thin strips, the nori softens slightly and infuses the salad with ocean-like umami
• 1 tablespoon pickled ginger: Optional but recommended, chopped small for those occasional bright zings of flavor
• 1/2 avocado: Optional, sliced thin for creamy contrast against all the crunch

Instructions

Salt and drain the cucumbers:

Place the sliced cucumbers in a colander, sprinkle with salt, and let them sit for about 10 minutes. This simple step pulls out excess water so the dressing doesnt get watered down later.

Squeeze and transfer:

Gently squeeze the cucumbers to remove the released water, then transfer them to a large mixing bowl. Dont go too hard or youll crush them, just enough to remove the excess moisture.

Whisk the dressing:

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar completely dissolves. Keep whisking until the mixture looks uniform and slightly thickened.

Toss everything together:

Add the green onions and dressing to the cucumbers, then toss well until every piece is coated. The smell at this point is absolutely incredible.

Add the sesame seeds:

Sprinkle the toasted sesame seeds over the top and toss again to distribute them evenly. They stick to the dressing and create these little flavor bursts.

Finish with garnishes:

Top with nori strips, pickled ginger, and avocado if using, then serve right away while everything is at its crispest. The nori will start to soften as it sits, which is actually lovely but changes the texture slightly.

Save

My kids who claim to hate sushi absolutely love this salad, which I find hilarious since it tastes exactly like their favorite roll. Last week my daughter took some to school in her lunch and came home asking if I could teach her how to make it herself.

Making It Your Own

Thinly sliced radishes or carrots add beautiful color and extra crunch, plus they hold up beautifully in the salty dressing. Sometimes I add thinly sliced jalapeño when I want heat, or a handful of cilantro for a fresh herbal twist that somehow still works.

Serving Suggestions

This salad sits perfectly alongside grilled fish, teriyaki chicken, or as part of a larger Asian-inspired spread. I love serving it with a cold glass of sake or a crisp white wine, especially on hot evenings when cooking feels impossible.

Make-Ahead Tips

The dressed salad stays crisp for about 2 hours in the refrigerator, but the texture does start to soften after that. If you need to prep ahead, keep the dressing separate and toss everything together just before serving.

• Add the avocado right before serving since it browns quickly once cut
• The dressing can be made up to 3 days ahead and stored in the refrigerator
• Extra nori strips can be stored in an airtight container for months without losing flavor

Save

Every time I make this now, I think back to that overwhelming cucumber pile and how something good came from being completely buried in summer produce. Sometimes the best recipes find you when you have no other choice.

Recipe FAQs

→ Can I make this ahead of time?

For best texture, serve immediately after tossing with the dressing. The cucumbers will release more liquid and become less crisp if stored for extended periods. If preparing ahead, keep the dressing separate and combine just before serving.

→ What can I substitute for rice vinegar?

White wine vinegar with a pinch of sugar makes a good substitute. Apple cider vinegar also works, though it has a slightly fruitier profile. Avoid using regular white vinegar as it's too harsh.

→ Is this dish spicy?

No, this salad is not spicy. The flavors focus on tangy, salty, and nutty notes from the vinegar, soy sauce, and sesame. If you prefer heat, add sliced jalapeños or a drizzle of chili oil.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Note that the cucumbers will soften over time as they continue to release moisture. The nori strips may become soggy, so add fresh ones when serving leftovers.

→ Can I use regular cucumbers instead of English?

Yes, but English cucumbers are preferred for their thin skin, fewer seeds, and consistent crunch. If using regular cucumbers, peel them first and remove the seeds with a spoon before slicing.

→ Is this suitable for meal prep?

This dish works best when served fresh. For meal prep, prepare the cucumber slices and dressing separately, then combine just before eating. The salted cucumbers can be stored in a colander over a bowl to catch drips.