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Sushi Cucumber Salad

Sushi Cucumber Salad: A Refreshing Low-Carb Delight

Sushi Cucumber Salad is a quick, low-carb dish perfect for summer. It combines crisp cucumbers with customizable protein options and a creamy dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English Cucumbers Crisp and refreshing; choose seedless varieties
  • 1 small Red or White Onion Adds sharpness; sweet onions can be used for milder flavor
  • 1-2 cups Protein Mix-ins Options include imitation crab, smoked salmon, canned tuna, or shrimp; for vegetarian, use chickpeas or tofu
For the Dressing
  • 1/2 cup Whipped Cream Cheese Provides a rich, creamy base
  • 1/4 cup Mayonnaise Essential for creaminess
  • 2 tablespoons Soy Sauce Adds umami depth
  • 1 tablespoon Rice Vinegar Enhances flavors; can be replaced with apple cider vinegar
  • 1 teaspoon Sesame Oil Promotes nuttiness; toasted sesame oil intensifies flavor
For the Toppings
  • 1 tablespoon Furikake or Everything Bagel Seasoning Adds extra flavor and texture
  • to taste Spicy Mayo or Sriracha Ideal for those who prefer a spicy kick

Equipment

  • Mixing Bowl
  • sharp knife
  • Spatula
  • Whisk

Method
 

Step‑by‑Step Instructions for Sushi Cucumber Salad
  1. Begin by washing your English cucumbers thoroughly under cool water. Thinly slice the cucumbers and red or white onion into 1/8 inch thick pieces and arrange them in a bowl.
  2. In a mixing bowl, combine 1/2 cup of whipped cream cheese with 1/4 cup of mayonnaise, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Blend until creamy and smooth.
  3. Fold your chosen protein mix-ins into the dressing until evenly coated.
  4. Carefully add the cucumber and onion slices into the dressing mixture and gently fold until fully coated.
  5. Transfer the salad into a serving bowl. Sprinkle with furikake or seasoning and drizzle with spicy mayo or Sriracha if desired. Serve immediately.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This salad is customizable and can be made vegetarian. Store leftovers in an airtight container for up to 24 hours. Avoid freezing to maintain texture.

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