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–+ servings
Sushi Cucumber Salad

Sushi Cucumber Salad: Refreshing Crunch in Every Bite

Sushi Cucumber Salad is a quick and nutritious dish that combines fresh cucumbers with customizable ingredients for a refreshing, low-carb meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cucumbers English seedless cucumbers for maximum crunch
  • 1 cup onion red or sweet for milder taste
For the Dressing
  • 1/2 cup whipped cream cheese or regular cream cheese
  • 1/4 cup mayonnaise your favorite variety
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar apple cider vinegar works too
  • 1 teaspoon sesame oil toasted sesame oil enhances flavor
Protein Mix-ins
  • 1 cup imitation crab adds subtle seafood flavor
  • 1 cup smoked salmon rich, smoky taste
  • 1 can canned tuna easy, protein-packed option
  • 1 cup shrimp cooked or grilled
  • 1 cup chickpeas plant-based alternative
  • 1 cup tofu for a vegetarian option
For Toppings
  • 2 tablespoons furikake Japanese seasoning
  • 1 tablespoon everything bagel seasoning for extra flavor
  • 1 tablespoon spicy mayo for a bit of heat
  • 1 tablespoon sriracha for those who enjoy spice

Equipment

  • Mixing bowl
  • knife
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and dry the cucumbers thoroughly. Thinly slice them into 1/4-inch rounds and slice the onion. Place both in a mixing bowl.
  2. Make the Dressing: In a mixing bowl, combine whipped cream cheese and mayonnaise, whisking until smooth. Add soy sauce, rice vinegar, and sesame oil, mixing until blended.
  3. Add Proteins: Fold in your choice of protein mix-ins, incorporating them until evenly coated with the dressing.
  4. Combine: Gently mix the sliced cucumbers and onions with the Dressing and proteins until everything is coated.
  5. Serve: Transfer to a serving dish and sprinkle with toppings. Serve immediately, or refrigerate for up to 30 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Use English seedless cucumbers for the best crunch. Serve fresh to maintain crispness, as cucumbers may become soggy over time.

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