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Fresh Sushi Cucumber Salad - Crisp, Clean, and Flavorful

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers (or 4–5 Persian cucumbers)
  • 1 teaspoon kosher salt (for salting cucumbers)
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon soy sauce or tamari (use low-sodium if preferred)
  • 1 to 1½ teaspoons sugar (or honey, to taste)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds (white, black, or a mix)
  • 1 small scallion, thinly sliced
  • Optional heat: ½ to 1 teaspoon red pepper flakes or a small pinch of shichimi togarashi
  • Optional add-ins: 1 teaspoon grated fresh ginger, 1 small carrot cut into matchsticks, or a few thin slices of radish

Method
 

  1. Slice the cucumbers: Trim ends. Use a knife, mandoline, or peeler to slice them into very thin rounds. If using thick-skinned cucumbers, peel first and scoop out seeds to prevent excess wateriness.
  2. Salt and rest: Place the slices in a colander and toss with the kosher salt. Let sit for 10 minutes to draw out moisture. This keeps the salad crisp and prevents a watery dressing.
  3. Mix the dressing: In a small bowl, whisk rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves. Taste and adjust sweetness or saltiness as needed.
  4. Pat dry: Rinse the cucumbers lightly to remove excess salt, then pat them dry with paper towels. Don’t skip drying—too much moisture will dilute the dressing.
  5. Toss it together: In a medium bowl, combine cucumbers, scallion, sesame seeds, and any optional add-ins. Pour over the dressing and toss gently to coat.
  6. Chill briefly: Let the salad rest in the fridge for 5–10 minutes so the flavors meld. Give it a quick toss before serving.
  7. Serve: Taste once more and finish with a sprinkle of sesame seeds or a pinch of heat if you like. Serve cold.