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Creamy cucumber sushi salad with fresh ingredients served in a bowl

Sushi Cucumber Salad

A quick and creamy cucumber salad with a sushi-inspired twist, perfect for potlucks and casual dining.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 each English cucumber, sliced thinly (about ¼ inch) Wash and dry before slicing.
  • ¼ cup red or white onion, thinly sliced (about ¼ inch) Sliced as thin as possible.
  • ¼ cup imitation crab, smoked salmon, canned tuna, or fully cooked shrimp, chopped Choose any mix-in option based on preference.
  • ½ each avocado, diced Gently fold in to avoid mashing.
For the dressing
  • 2-3 tablespoons whipped cream cheese
  • ¼ cup mayonnaise Quality mayo makes a difference.
  • ½ tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon furikake or everything bagel seasoning For garnish.
For serving
  • to taste spicy mayo, sriracha, pickled ginger, wasabi, green onions Optional garnishes.

Method
 

Preparation
  1. Wash and dry the English cucumber. Slice it thinly (≈ ¼ inch thick).
  2. Slice the onion thinly (≈ ¼ inch). If slices are large, you can quarter or half them for more bite-sized pieces.
Make the dressing
  1. In a bowl, combine the whipped cream cheese and mayonnaise; whisk until smooth and blended.
  2. Add soy sauce, rice vinegar, and sesame oil. Whisk again until well incorporated into a creamy dressing.
Combine ingredients
  1. Add the sliced cucumber and onion into the bowl with the dressing. Toss gently but thoroughly until all pieces are coated evenly.
Add mix-ins and toppings
  1. If using, fold in imitation crab, smoked salmon, shrimp, or tuna.
  2. Gently fold in diced avocado, taking care not to mash it.
  3. Sprinkle furikake or everything bagel seasoning on top.
  4. Optionally, drizzle spicy mayo or sriracha, add pickled ginger or a bit of wasabi, and garnish with sliced green onions.
Chill and serve
  1. Let the salad chill for 10–15 minutes to allow flavors to meld.
  2. Serve cold as a side dish, appetizer, or light main.

Notes

Taste the dressing before serving; adjust seasoning as needed. This salad keeps well for 1–2 days but best served fresh.