Description
Enjoy this Sushi Cucumber Salad — crisp cucumber, creamy dressing, sushi‑style mix‑ins. A light, flavorful side or snack.
Ingredients
Scale
- 1 English cucumber, sliced thinly (about ¼ inch)
- ¼ cup red or white onion, thinly sliced (about ¼ inch)
- 2–3 tablespoons whipped cream cheese
- ¼ cup mayonnaise
- ½ tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Mix-In & Topping Options (choose as desired):
- ¼ cup imitation crab, smoked salmon, canned tuna, or fully cooked shrimp (chopped)
- ½ avocado, diced
- ½ teaspoon furikake or everything bagel seasoning
- Spicy mayo, sriracha, pickled ginger, wasabi, green onions
Instructions
- Prep vegetables
- Wash and dry the English cucumber. Slice it thinly (≈ ¼ inch thick).
- Slice the onion thinly (≈ ¼ inch).
- If slices are large, you can quarter or half them for more bite-sized pieces.
- Make the dressing
- In a bowl, combine the whipped cream cheese and mayonnaise; whisk until smooth and blended.
- Add soy sauce, rice vinegar, and sesame oil. Whisk again until well incorporated into a creamy dressing.
- Toss cucumber and onion
- Add the sliced cucumber and onion into the bowl with the dressing. Toss gently but thoroughly until all pieces are coated evenly.
- Add mix-ins and toppings
- If using, fold in imitation crab, smoked salmon, shrimp, or tuna.
- Gently fold in diced avocado, taking care not to mash it.
- Sprinkle furikake or everything bagel seasoning on top.
- Optionally, drizzle spicy mayo or sriracha, add pickled ginger or a bit of wasabi, and garnish with sliced green onions.
- Chill briefly and serve
- Let the salad chill for 10–15 minutes to allow flavors to meld.
- Serve cold as a side dish, appetizer, or light main.
Notes
Slice uniformly so cucumber and onion pieces distribute evenly and dress in harmony.
Use whipped cream cheese (soft) so it blends more smoothly—if regular cream cheese, soften it first.
Gently toss in mix-ins (especially avocado) so you don’t break structure.
Taste before serving and adjust seasoning (soy, vinegar, sesame oil) gradually.
If you’ll serve later, hold off on delicate toppings like avocado until just before serving to prevent browning.