Creamy Cucumber Sushi Salad Recipe

Introduction

This Sushi Cucumber Salad is a creamy and refreshing dish that brings the flavors of sushi into a light, easy-to-make salad. Combining crisp cucumber, tangy dressing, and optional seafood or avocado, it’s perfect as a side or a light meal.

Ingredients

• 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
• Optional mix-ins and toppings (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

1. Step 1: Wash and dry the English cucumber. Slice it thinly, about ¼ inch thick. Thinly slice the onion as well. If slices are large, quarter or halve them for bite-sized pieces.
2. Step 2: In a bowl, combine the whipped cream cheese and mayonnaise. Whisk until smooth and blended. Add soy sauce, rice vinegar, and sesame oil, then whisk again to make a creamy dressing.
3. Step 3: Add the sliced cucumber and onion into the bowl with the dressing. Toss gently but thoroughly until all pieces are evenly coated.
4. Step 4: If desired, fold in imitation crab, smoked salmon, shrimp, or tuna. Gently fold in diced avocado, being careful not to mash it. Sprinkle furikake or everything bagel seasoning on top.
5. Step 5: Optionally, drizzle spicy mayo or sriracha, add pickled ginger or a bit of wasabi, and garnish with sliced green onions.
6. Step 6: Let the salad chill in the refrigerator for 10–15 minutes to allow flavors to meld. Serve cold as a side dish, appetizer, or light main course.

Tips & Variations

• Slice cucumber and onion uniformly for even dressing distribution and balanced bites.
• Use whipped cream cheese for a smoother blend; soften regular cream cheese if needed.
• Gently toss mix-ins, especially avocado, to maintain texture without mashing.
• Adjust soy sauce, vinegar, and sesame oil gradually to taste before serving.
• Hold off on adding delicate toppings like avocado until just before serving to prevent browning.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado fresh, add it just before serving. Re-chill before serving; this salad is best enjoyed cold and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of whipped cream cheese?

Yes, you can use regular cream cheese, but make sure to soften it well before mixing to achieve a smooth dressing.

What seafood options work best in this salad?

Imitation crab, smoked salmon, canned tuna, or fully cooked shrimp all work well. Choose your favorite or omit for a vegetarian option.

Creamy Cucumber Sushi Salad Recipe

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★★★★★

4.6 from 150 reviews

This Sushi Cucumber Salad is a creamy and refreshing side dish inspired by sushi flavors, combining thinly sliced cucumbers and onions with a smooth cream cheese-based dressing, soy, rice vinegar, and sesame oil. Optional seafood and avocado mix-ins elevate it into a light, flavorful appetizer or side perfect for any occasion.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Salad Ingredients

• 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

• 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 (for garnish)

Instructions

1. Prep vegetables: Wash and dry the English cucumber. Slice it thinly, approximately ¼ inch thick. Thinly slice the onion to about the same thickness. If the slices are large, quarter or halve them for easier bites.
2. Make the dressing: In a bowl, combine the whipped cream cheese and mayonnaise, whisking until smooth and fully blended. Add the soy sauce, rice vinegar, and sesame oil, whisking again until the dressing becomes creamy and well incorporated.
3. Toss cucumber and onion: Add the sliced cucumber and onion into the bowl with the dressing. Toss gently but thoroughly to coat all the pieces evenly with the dressing.
4. Add mix-ins and toppings: If desired, fold in the imitation crab, smoked salmon, cooked shrimp, or tuna carefully. Gently fold in the diced avocado, taking care to avoid mashing it. Sprinkle furikake or everything bagel seasoning over the top. Optionally, drizzle with spicy mayo or sriracha, add pickled ginger and a bit of wasabi, and garnish with sliced green onions.
5. Chill briefly and serve: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld. Serve chilled as a side dish, appetizer, or light main course.

Notes

• Slice cucumber and onion uniformly for even distribution of dressing and consistent texture.
• Use whipped cream cheese for easier blending; if using regular cream cheese, soften it before mixing.
• Gently fold in mix-ins such as avocado to maintain the texture and avoid mashing.
• Taste and adjust the seasoning gradually before serving, adding more soy sauce, vinegar, or sesame oil as needed.
• If serving later, add delicate toppings like avocado just before serving to prevent browning and preserve freshness.

Keywords: Sushi cucumber salad, cucumber salad, creamy cucumber salad, Japanese salad, no-cook salad, appetizer, side dish