Description
California Roll Cucumber Salad is a refreshing dish that captures the vibrant flavors of summer. Crisp cucumbers, creamy avocado, and nutty sesame oil come together with a hint of rice vinegar, making it the perfect side for barbecues or a light lunch. This easy-to-make salad is not only delicious but also visually appealing, sure to impress your guests at any gathering.
Ingredients
Scale
- 2 cups fresh cucumbers, thinly sliced
- 1 cup short-grain sushi rice
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1 ripe avocado, sliced
- 1 cup carrots, julienned
- 2 green onions, thinly sliced
- 2 sheets nori (seaweed), cut into strips
- 2 tablespoons toasted sesame seeds
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions.
- In a bowl, mix cooked rice with rice vinegar and sugar. Let cool.
- Slice cucumbers, carrots, and green onions; slice avocado just before serving.
- Combine cooled rice, vegetables, and half of the nori strips in a bowl. Drizzle with sesame oil and toss gently.
- Transfer to a serving dish and top with remaining nori strips and sesame seeds. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg