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Sushi Cucumber Salad Recipe

Sushi Cucumber Salad Recipe
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★★★★★

5.2 from 27 reviews

Sushi Cucumber Salad is a fresh and flavorful deconstructed sushi roll salad made with thinly sliced English cucumbers, onions, creamy cream cheese, mayo, and a tangy dressing of soy sauce, rice vinegar, and sesame oil. Enhanced with popular sushi-inspired mix-ins like imitation crab, smoked salmon, canned tuna, or cooked shrimp, plus avocado and toppings such as furikake and spicy mayo, this salad is a refreshing low-carb option perfect as a grab-and-go lunch or appetizer. It’s inspired by viral TikTok trends and offers a nutrient-dense alternative to traditional sushi rolls, enjoyed with roasted seaweed sheets or on its own.

Ingredients

Scale

Main Ingredients

  • 1 English Cucumber, sliced thinly (about 1/4 inch)
  • 1/4 cup Red or White Onion, sliced thinly (about 1/4 inch)
  • 2–3 tbsp Whipped Cream Cheese
  • 1/4 cup Mayonnaise
  • 1/2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil

Protein Mix-Ins

  • 1/4 cup Imitation Crab, Smoked Salmon, Canned Tuna, or Fully Cooked Shrimp (chopped)
  • 1/2 Avocado, diced

Toppings and Seasonings

  • 1/2 tsp Furikake or Everything Bagel Seasoning
  • Spicy Mayo
  • Sriracha
  • Pickled Ginger
  • Wasabi
  • Green Onions

Instructions

  1. Prepare the vegetables: Thinly slice the English cucumber and red or white onion into about 1/4 inch slices. Place them into a deli container or mixing bowl as the salad base.
  2. Add the creamy dressing and mix-ins: Top the cucumbers and onions with whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Add your preferred protein mix-ins such as chopped imitation crab, smoked salmon, canned tuna, fully cooked shrimp, and the diced avocado.
  3. Mix to combine: Shake the deli container vigorously or use a fork or spoon for easier mixing until the creamy dressing thoroughly coats the cucumber and onion slices along with the mix-ins.
  4. Finish with toppings: Sprinkle furikake or everything bagel seasoning over the salad and add additional desired toppings like spicy mayo, sriracha, pickled ginger, wasabi, and green onions for an extra flavor kick.
  5. Serve and store: Enjoy the salad immediately out of the deli container or eat it wrapped in roasted seaweed sheets for a sushi-style experience. Keep any leftovers refrigerated and consume within 24 hours for best texture and quality.

Notes

  • Use a fork or spoon during the shaking process in the deli container for easier mixing and better coating of ingredients.
  • For best taste and texture, consume the sushi cucumber salad immediately as cucumbers release water and may dilute the creamy dressing over time.
  • Substitute light mayonnaise or Greek yogurt for a lower-fat version without sacrificing creaminess.
  • Add jalapeños, garlic, ginger, or other suggested mix-ins to customize flavor and heat levels.
  • Serve with roasted seaweed sheets to mimic the sushi roll experience without the rice, keeping carbs low.
  • Store leftovers in an airtight container and refrigerate up to 24 hours; cucumbers may soften and dressing may dilute slightly.

Nutrition

Keywords: sushi cucumber salad, deconstructed sushi, cucumber salad, low carb sushi, creamy cucumber salad, easy sushi salad, deli container salad, Japanese inspired salad

Find it online: https://kitchenbyrita.com/sushi-cucumber-salad-recipe/