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Fresh Sushi Cucumber Salad Recipe with Easy Light Sesame Dressing

fresh sushi cucumber salad - featured image

A crisp and refreshing cucumber salad with a light, nutty sesame dressing that balances fresh flavors and subtle umami. Perfect as a light side dish or palate cleanser.

Ingredients

Scale
  • 2 medium Japanese cucumbers
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon honey or agave syrup
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon fresh grated ginger (optional)
  • 2 green onions, thinly sliced
  • Salt to taste

Instructions

  1. Wash and dry the Japanese cucumbers. Slice them thinly (about 1/8 inch or 3 mm thick) into half-moons.
  2. Place cucumber slices in a colander and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess water, then gently pat dry with a paper towel.
  3. Toast the sesame seeds in a small dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
  4. In a small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, honey or agave syrup, and grated ginger if using. Adjust sweetness or acidity to taste.
  5. In a mixing bowl, combine the dried cucumber slices and thinly sliced green onions. Pour the dressing over and toss gently but thoroughly to coat evenly.
  6. Sprinkle toasted sesame seeds over the salad and toss lightly once more.
  7. Serve immediately or chill for 15-20 minutes to let flavors marry. Best enjoyed fresh for optimal crispness.

Notes

Salting cucumbers before dressing prevents sogginess by drawing out excess moisture. Toast sesame seeds carefully to avoid burning. Dressing can be made up to 3 days ahead and stored refrigerated. Use tamari or coconut aminos for gluten-free option. Adjust sweetness and acidity to taste.

Nutrition

Keywords: cucumber salad, sushi salad, sesame dressing, light salad, Japanese cucumber, healthy side dish, gluten-free, vegan option