Sushi Cucumber Salad
10Min
2Servings
280Cal
EasyLevel
VegetarianVeganKid friendlyvegetarianvegan
#quick#fresh#light
Equipment
Knife
Cutting board
Mixing bowl
Whisk
Mixing spoon
Ingredients
Main Ingredients
cucumber (sliced)
2 piece
sushi rice (cooked)
150 g
sesame oil
15 ml
rice vinegar
30 ml
soy sauce
15 ml
sugar
10 g
sesame seeds (toasted)
10 g
Instructions
1
Prepare vegetables
Wash and slice the cucumber into thin rounds.
2
Make dressing
Combine rice vinegar, soy sauce, sesame oil and sugar in a bowl and whisk until sugar dissolves.
3
Assemble salad
Toss cooked sushi rice with cucumber slices and pour over the dressing. Sprinkle with toasted sesame seeds.
Original recipe
Storage
Fridge: 1 days
Reheat: Serve cold
Best eaten fresh. Store in an airtight container in the refrigerator.
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