6.1 What Kind of Cucumber is Used in Sushi?

The best cucumber for sushi and cucumber salad is Japanese cucumber because of its thin skin, crisp texture, and mild sweetness. If Japanese cucumbers are unavailable, Persian cucumbers or English cucumbers make excellent substitutes. Avoid garden cucumbers, as they contain too many seeds and tend to be watery.

6.2 What is Sunomono Made Of?

Sunomono is a Japanese vinegar-based salad made with thinly sliced cucumbers, rice vinegar, soy sauce, sugar, and sesame seeds . Some variations include wakame seaweed or seafood like shrimp and crab . The balance of sweet, tangy, and umami flavors makes it a popular sushi side dish.

6.3 Why Soak Cucumbers in Salt Water Before Making Cucumber Salad?

Soaking cucumbers in salt water helps draw out excess moisture, which keeps the salad crisp and fresh instead of watery. It also allows the cucumbers to absorb the dressing better , enhancing the overall flavor.

6.4 How to Cut Japanese Cucumber for Salad?

There are two common ways to cut cucumbers for sushi cucumber salad: Thin Rounds (Traditional Style) – Creates a classic look and light, crisp texture. Matchstick (Julienne Style) – Allows the dressing to coat the cucumber more evenly, making each bite more flavorful.

The Best Sushi Cucumber Salad Recipe – Easy & Refreshing

Name: Sushi Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 large cucumbers (English or Persian), thinly sliced; 1 teaspoon salt (for draining cucumbers); 2 tablespoons rice vinegar; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon sugar or honey; 1 teaspoon sesame oil; ½ teaspoon grated ginger; ½ teaspoon garlic, minced; 1 teaspoon sesame seeds (white or black); 1 sheet nori, cut into thin strips; ¼ cup imitation crab or real crab meat (optional); 1 green onion, thinly sliced

Description

This Sushi Cucumber Salad is a light, refreshing side dish inspired by sushi flavors. Crisp cucumber slices are tossed in a tangy, umami-rich dressing with rice vinegar, soy sauce, and a touch of sesame. Topped with nori strips, sesame seeds, and optional crab or imitation crab, this salad brings the essence of sushi to your plate—without the rolling! Perfect as a side dish or a light appetizer.

Ingredients

Scale

2 large cucumbers (English or Persian), thinly sliced
1 teaspoon salt (for draining cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sugar or honey
1 teaspoon sesame oil
½ teaspoon grated ginger
½ teaspoon garlic, minced
1 teaspoon sesame seeds (white or black)
1 sheet nori, cut into thin strips
¼ cup imitation crab or real crab meat (optional)
1 green onion, thinly sliced

Instructions

Prepare the cucumbers: Place the thinly sliced cucumbers in a colander, sprinkle with salt, and let them sit for 10 minutes to draw out excess water. Rinse and pat dry with a paper towel.
Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar (or honey), sesame oil, ginger, and garlic.
Toss the salad: In a mixing bowl, combine the cucumbers with the dressing and toss well to coat.
Garnish and serve: Sprinkle with sesame seeds, nori strips, and green onions. If using crab, gently mix it in before serving.
Chill (optional): For the best flavor, let the salad sit in the refrigerator for 10–15 minutes before serving.

Notes

For a spicy kick, add a drizzle of sriracha or sprinkle red pepper flakes.
Vegan option: Skip the crab and add shredded carrots or avocado for extra texture.
Serve with sushi rolls, poke bowls, or as a side to grilled fish.

Prep Time: 10 minutes
Cook Time: 0 minutes
Cuisine: Japanese

Nutrition

Calories: ~50
Fat: 2g
Carbohydrates: 7g
Protein: 2g