Sushi Cucumber Salad
A refreshing twist on traditional sushi ingredients, combining the crispness of cucumbers with a medley of Asian-inspired sauces for a delightful salad experience.
Ingredients
Main Ingredients
- 2 large Cucumbers Fresh, firm cucumbers for the best crunch.
- 1 medium Red Onion Thinly sliced.
- 4 oz Cream Cheese Use room temperature for easier mixing.
- 2 tbsp Mayonnaise Adjust based on desired creaminess.
- 2 tbsp Soy Sauce Provides umami flavor.
- 1 tbsp Rice Vinegar Enhances brightness.
- 1 tbsp Sesame Oil Adds nutty depth.
- 1 medium Avocado Add before serving to prevent mushiness.
- to taste Furikake or Everything Bagel Seasoning For finishing flavor.
Optional Toppings
- to taste Sriracha or Spicy Mayo For added heat.
- to taste Pickled Ginger or Wasabi To enhance the sushi experience.
Instructions
Preparation
- Wash and dry the cucumbers thoroughly. Slice into thin rounds, about ΒΌ inch thick. Thinly slice the red onion.
- In a medium bowl, combine cream cheese and mayonnaise, whisk until smooth. Add soy sauce, rice vinegar, and sesame oil, whisk until well blended.
Combining Ingredients
- In a large mixing bowl, toss the sliced cucumbers and red onions in the dressing until well coated.
- If desired, fold in proteins like shrimp, crab, or tofu lightly.
- Gently add cubed avocado to maintain its texture.
Finishing Touches
- Sprinkle furikake or everything bagel seasoning over the salad.
- For a kick, drizzle with spicy mayo or sriracha. Garnish with green onions.
- Let the salad chill for 10-15 minutes before serving to meld flavors.
Notes
Store leftovers in an airtight container in the fridge for up to 1-2 days. Avoid freezing. Add avocado just before serving to keep it fresh.