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Creamy Cucumber Sushi Salad Recipe

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4.2 from 36 reviews

A creamy and refreshing Sushi Cucumber Salad combining thinly sliced cucumber and onion with a smooth cream cheese and mayonnaise dressing, flavored with soy sauce, rice vinegar, and sesame oil. Optional additions like imitation crab, smoked salmon, shrimp, tuna, avocado, and flavorful toppings create a light and versatile dish perfect as a side, appetizer, or light main.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main 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

  • 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 (for garnish)

Instructions

  1. Prep vegetables: Wash and dry the English cucumber, then slice it thinly to about ¼ inch thickness. Similarly, thinly slice the red or white onion to about ¼ inch thickness. If the slices are large, quarter or half them to make bite-sized pieces.
  2. Make the dressing: In a bowl, combine the whipped cream cheese and mayonnaise and whisk until smooth and blended. Add the soy sauce, rice vinegar, and sesame oil, then whisk again until all ingredients are well incorporated and the dressing is creamy.
  3. Toss cucumber and onion: Add the thinly sliced cucumber and onion to the bowl with the dressing. Gently but thoroughly toss until all pieces are evenly coated with the creamy dressing.
  4. Add mix-ins and toppings: If desired, fold in chopped imitation crab, smoked salmon, shrimp, or tuna. Gently fold in diced avocado, being careful not to mash it. Sprinkle furikake or everything bagel seasoning over the salad. Optionally, drizzle with spicy mayo or sriracha, add pickled ginger, wasabi, and garnish with sliced green onions.
  5. Chill briefly and serve: Let the salad chill in the refrigerator for 10 to 15 minutes to allow the flavors to meld together. Serve cold as a refreshing side dish, appetizer, or light main course.

Notes

  • Slice cucumber and onion uniformly to ensure even dressing distribution and balanced flavor in every bite.
  • Use whipped cream cheese or soften regular cream cheese beforehand to achieve a smooth dressing.
  • Fold in mix-ins gently, especially avocado, to maintain texture and avoid mashing.
  • Taste the salad before serving and adjust seasoning gradually for soy sauce, vinegar, and sesame oil according to preference.
  • If preparing ahead, add delicate toppings like avocado just before serving to prevent browning.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/creamy-cucumber-sushi-salad-recipe/