Sushi Cucumber Salad
A fresh and creamy salad that combines crisp cucumber with whipped cream cheese and a hint of sesame, perfect for meal prep.
Ingredients
Veggies
- 2 cups Cucumber, sliced Thinly sliced for best texture.
- 1 cup Onion, sliced
Proteins
- 1/2 cup Imitation Crab Chopped into bite-size pieces.
- 1/2 cup Smoked Salmon Chopped into bite-size pieces.
- 1/2 cup Shrimp or Diced Tuna Diced for easy mixing.
Sauce & Creaminess
- 4 oz Whipped Cream Cheese Use coconut cream cheese for vegan option.
- 1/2 cup Mayonnaise Substitute with Greek yogurt if desired.
Seasonings & Oils
- 2 tbsp Soy Sauce Tamari can be used for gluten-free version.
- 1 tbsp Rice Vinegar Lime juice can be used as a substitute.
- 1 tbsp Sesame Oil Can substitute with other oil.
Instructions
Preparation
- Thinly slice the cucumber and onion.
- Chop the smoked salmon, shrimp, and imitation crab into bite-size pieces.
Mixing
- In a bowl, blend whipped cream cheese and mayonnaise until smooth and creamy.
- Stir in soy sauce, rice vinegar, and sesame oil until the dressing is evenly mixed.
- Fold the sliced cucumber, onion, and seafood into the dressing until coated.
Chilling
- Taste and adjust seasoning with extra soy or rice vinegar as needed.
- Chill for 10–15 minutes before serving for best flavor.
Serving
- Serve cold; gently toss again just before plating to redistribute dressing.
Notes
Tips: Slice cucumbers thin to keep the salad crisp. Chill before serving for better flavor. Store leftovers in an airtight container for up to 2 days; add fresh cucumber if it softens.