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

Scale

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