Sushi Cucumber Salad: A Creamy Twist on a Fresh Classic
A refreshing salad capturing sushi essence with a creamy twist, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: Japanese
- Diet: Pescatarian
Ingredients
Scale
- 2 cups Cucumber (sliced)
- 1 cup Onion (sliced)
- 4 oz Whipped Cream Cheese (or coconut cream cheese for vegan)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tbsp Soy Sauce (or tamari for gluten-free)
- 1 tbsp Rice Vinegar (or lime juice)
- 1 tbsp Sesame Oil (or other oil)
- 1/2 cup Imitation Crab
- 1/2 cup Smoked Salmon
- 1/2 cup Shrimp or Diced Tuna
Instructions
- Prep Your Veggies: Wash cucumbers and slice them. Slice onions thinly.
- Mix Creamy Base: Combine cream cheese and mayonnaise until smooth.
- Add the Flavors: Stir in soy sauce, rice vinegar, and sesame oil.
- Add In The Good Stuff: Toss in cucumbers, onions, crab, salmon, and shrimp.
- Chill Out: Cover and refrigerate for at least 30 minutes.
- Serve With Style: Stir and serve with sesame seeds or green onions on top.
Notes
Enjoy as a side dish or snack and consider serving in cucumber boats for a fun presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: sushi, cucumber salad, creamy salad