Sushi Cucumber Salad: Fresh, Low-Carb Bliss in 10 Minutes

Sushi Cucumber Salad is a refreshing, low-carb dish that combines crispy cucumbers with a creamy dressing, perfect for summer gatherings.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Japanese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 pieces English seedless cucumbers washed and sliced
0.5 pieces red onion sliced

For the Creamy Dressing

4 ounces whipped cream cheese or regular cream cheese
3 tablespoons mayonnaise high-quality
2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil toasted for more flavor

For Protein Mix-ins

1 cup imitation crab or smoked salmon
1 cup canned tuna or chickpeas/tofu

For Toppings

to taste furikake or everything bagel seasoning
to taste spicy mayo sriracha to adjust spice

Equipment

Mixing bowl
Whisk
Spatula
Knife
Cutting Board

Method

Step-by-Step Instructions

Wash and dry the cucumbers, then slice them into rounds or half-moons, aiming for approximately 1/8 inch thickness.
In a bowl, combine whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Beat until creamy and well integrated.
Gently fold in your chosen protein into the dressing until well-coated.
Add the sliced cucumbers and onions to the dressing, fold gently to ensure every slice is coated.
Transfer to a serving dish, and garnish with toppings like furikake or spicy mayo. Serve immediately or refrigerate for up to 24 hours.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 6gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Using English seedless cucumbers preserves crunch and avoids bitterness. Assemble the salad shortly before serving for optimal freshness.

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