Sushi Gurkensalat: Fresh, Quick, and Totally Customizable

Sushi Gurkensalat is a refreshing cucumber salad with a creamy dressing, perfect for any dietary preference.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Cucumbers English cucumbers are best.
1 medium Onion Sweet onions work well.
1 medium Avocado Optional for creaminess.
8 ounces Imitation Crab Optional plant-based protein.
4 ounces Smoked Trout Optional for smoky flavor.
8 ounces Shrimp or Cubed Tuna Optional to add protein.

For the Dressing

4 ounces Cream Cheese Or coconut cream cheese for vegan.
2 tablespoons Mayonnaise Greek yogurt can be used.
1 tablespoon Soy Sauce Use tamari for gluten-free.
1 tablespoon Rice Vinegar Lime juice can substitute.
1 teaspoon Sesame Oil Alternatively, use olive oil.

Equipment

mandoline
Mixing bowl
Whisk
colander

Method

Prepare the Cucumbers

Wash the cucumbers, slice thinly, sprinkle with salt, and let sit for 10 minutes in a colander.
Rinse cucumbers with cold water and pat dry.

Make the Dressing

Soften cream cheese in the microwave for 15 seconds.
Combine with mayonnaise, soy sauce, rice vinegar, and sesame oil and mix until smooth.

Mix the Salad

In a bowl, combine cucumbers and sweet onion, add dressing, and toss gently.
Let sit for 5 minutes to allow flavors to meld.

Add Final Touches

Adjust seasoning and add any optional ingredients, folding them gently.

Serve Immediately

Transfer to a serving bowl, garnish, and serve fresh.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Keep the dressing separate until serving to maintain freshness.

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