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–+ servings
Sushi Cucumber Salad

Sushi Cucumber Salad: Refreshing, Low-Carb and Customizable Delight

Sushi Cucumber Salad is a refreshing, low-carb delight featuring a satisfying crunch and customizable ingredients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English Cucumbers Choose seedless varieties for the best crunch.
  • 1 small Red or White Onion Adds sharpness; sweet onions can provide a milder flavor alternative.
  • 1 cup Protein Mix-ins Choose from Imitation Crab, Smoked Salmon, Canned Tuna, or Shrimp.
For the Dressing
  • 4 ounces Whipped Cream Cheese Regular cream cheese can be blended for a smooth alternative.
  • 2 tablespoons Mayonnaise Opt for your favorite brand for the best flavor.
  • 1 tablespoon Soy Sauce Tamari can be used as a gluten-free alternative.
  • 1 tablespoon Rice Vinegar Apple cider vinegar serves as a good substitute.
  • 1 teaspoon Sesame Oil Toasted sesame oil increases flavor complexity.
For the Toppings
  • 2 tablespoons Furikake or Everything Bagel Seasoning Adds texture and flavor enhancement.
  • to taste Spicy Mayo or Sriracha Provides a kick; adjust the amount to suit your taste.

Equipment

  • knife
  • mixing bowl
  • spatula
  • whisk
  • Hand mixer

Method
 

Step‑by‑Step Instructions
  1. Begin by rinsing the English cucumbers and onions under cold water. Use a sharp knife to thinly slice the cucumbers into rounds and the onions into delicate slivers, aiming for a consistent thickness for even texture. Arrange these beautifully sliced vegetables in a large bowl.
  2. In a mixing bowl, combine the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Using a hand mixer or a whisk, blend the ingredients together until the mixture is creamy, smooth, and well combined.
  3. Once the dressing reaches a silky consistency, fold in your chosen protein mix-ins such as imitation crab, smoked salmon, or shrimp. Gently stir to ensure they are evenly coated.
  4. Gently fold the cucumber and onion slices into the creamy protein dressing, using a spatula for an even coating.
  5. Transfer your refreshed Sushi Cucumber Salad to a serving dish, and sprinkle a generous amount of furikake or drizzle some spicy mayo over the top. Enjoy immediately or refrigerate for up to 24 hours.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Use English seedless cucumbers for the best crunch and flavor. Mix dressing thoroughly to avoid lumps. Serve fresh to maintain crispness. Adjust seasoning to taste. Incorporate variety with unique toppings like shredded carrots or bell peppers.

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