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Sushi Cucumber Salad

Sushi Cucumber Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers
  • 8 oz imitation crab leg sticks, flaked
  • 1 medium avocado, diced
  • 3 tbsp rice vinegar
  • 1½ tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • ½ tsp granulated sugar
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, grated
  • 1 tbsp toasted sesame seeds
  • 1 sheet roasted nori, sliced into thin strips (optional)

Method
 

  1. Whisk rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a small bowl until sugar dissolves.
  2. Slice cucumbers into half moons and combine in a large bowl with flaked crab and avocado. Pour dressing over and toss gently to coat.
  3. Transfer to a serving dish and top with sesame seeds and nori strips. Serve immediately.

Notes

For the best texture, use English cucumbers and don’t skip the nori, its subtle saltiness pulls the whole dish together. If you need a gluten-free option, tamari works perfectly.