Creamy Cucumber Sushi Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/creamy-cucumber-sushi-salad-recipe/
