Creamy Cucumber “Sushi” Salad Recipe
Introduction
Enjoy this Sushi Cucumber Salad — a crisp, refreshing dish with creamy dressing and sushi-style mix-ins. It’s a light and flavorful side or snack perfect for any occasion.
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 (choose as desired):
- 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
Instructions
- Step 1: Wash and dry the English cucumber. Slice it thinly, approximately ¼ inch thick. Thinly slice the onion as well, about ¼ inch; if the slices are large, quarter or halve them for more bite-sized pieces.
- Step 2: In a bowl, combine the whipped cream cheese and mayonnaise. Whisk until smooth and fully blended. Add soy sauce, rice vinegar, and sesame oil, then whisk again until the dressing is creamy and well incorporated.
- Step 3: Add the sliced cucumber and onion to the bowl with the dressing. Toss gently but thoroughly to coat all pieces evenly.
- Step 4: If using, fold in imitation crab, smoked salmon, shrimp, or tuna gently. Then fold in diced avocado carefully to prevent mashing.
- Step 5: Sprinkle furikake or everything bagel seasoning on top. Optionally, drizzle with spicy mayo or sriracha, add pickled ginger, a bit of wasabi, and garnish with sliced green onions.
- Step 6: Let the salad chill in the refrigerator for 10–15 minutes to allow the flavors to meld. Serve cold as a side dish, appetizer, or light main course.
Tips & Variations
- Slice cucumber and onion uniformly for even coating and consistent texture.
- Use whipped cream cheese for smoother blending; if using regular cream cheese, soften it first.
- Toss mix-ins gently, especially avocado, to keep the salad’s texture intact.
- Taste and adjust seasoning (soy sauce, vinegar, sesame oil) gradually before serving.
- If preparing ahead, add delicate toppings like avocado just before serving to prevent browning.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, avoid adding avocado or other delicate toppings until ready to serve. Re-chill before serving and gently toss to refresh the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream cheese instead of whipped cream cheese?
Yes, just make sure to soften regular cream cheese before mixing for a smooth, creamy dressing.
What are some good protein mix-ins for this salad?
Imitation crab, smoked salmon, canned tuna, or fully cooked shrimp all work well and add a nice sushi-inspired touch.
Print
Creamy Cucumber “Sushi” Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Enjoy this Sushi Cucumber Salad — a crisp and creamy cucumber salad inspired by sushi flavors. Featuring thinly sliced English cucumber, red or white onion, and a luscious dressing made from whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil, this salad is a refreshing, light, and flavorful side or snack. Optional sushi-style mix-ins like imitation crab, smoked salmon, tuna, or shrimp, along with avocado and flavorful toppings, make it versatile and delicious.
Ingredients
Salad Base
- 1 English cucumber, sliced thinly (about ¼ inch)
- ¼ cup red or white onion, thinly sliced (about ¼ inch)
Dressing
- 2–3 tablespoons whipped cream cheese
- ¼ cup mayonnaise
- ½ tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Mix-Ins & Toppings (optional)
- 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
Instructions
- Prep vegetables: Wash and dry the English cucumber. Slice it thinly, about ¼ inch thick. Thinly slice the red or white onion to about ¼ inch, and if the slices are large, quarter or half them to create more bite-sized pieces.
- Make the dressing: In a bowl, combine 2 to 3 tablespoons of whipped cream cheese with ¼ cup mayonnaise. Whisk them together until smooth and blended. Add ½ tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil, then whisk again until the dressing is creamy and well incorporated.
- Toss cucumber and onion: Add the sliced cucumber and onion to the bowl with the dressing. Gently but thoroughly toss until all pieces are evenly coated with the creamy dressing.
- Add mix-ins and toppings: If using, fold in ¼ cup of imitation crab, smoked salmon, canned tuna, or fully cooked shrimp. Gently fold in ½ diced avocado, taking care not to mash it. Sprinkle ½ teaspoon of furikake or everything bagel seasoning on top. Optionally, drizzle spicy mayo or sriracha, add pickled ginger or a bit of wasabi, and garnish with sliced green onions.
- Chill briefly and serve: Let the salad chill in the refrigerator for 10 to 15 minutes to allow flavors to meld. Serve cold as a side dish, appetizer, or a light main course.
Notes
- Slice uniformly so cucumber and onion pieces distribute evenly and dress in harmony.
- Use whipped cream cheese (soft) so it blends more smoothly. If using regular cream cheese, soften it first.
- Gently toss in mix-ins, especially avocado, to avoid breaking its structure.
- Taste before serving and adjust seasoning of soy sauce, rice vinegar, and sesame oil gradually to your preference.
- If serving later, hold off on delicate toppings like avocado until just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
Keywords: Sushi cucumber salad, creamy cucumber salad, Japanese salad, no cook salad, cucumber recipes, light side dish, sushi-style salad
