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Jan 30, 2006 06:27 PM

Cucumber salad as in a sushi bar

  • l

Any recipies for the type of cucumber salad I've had in sushi bars?
Is it marinated in sugar/salt/rice vinegar, in what quantities and how long? Or is it soemthing else all together?

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  1. p
    Pâté chinois

    When I make sushi at home, I usually double the vinegar mixture that goes in the rice (there was a thread on that today) and use half of it on cucumbers, adding sesame seeds and oil to the cucumbers, along with some soaked wakame seaweed. It tastes pretty much like what restaurants serve.


    2 Replies
    1. re: Pâté chinois

      I mix rice wine vinegar and sugar, usually around 1/2 cup rice wine vinegar to 2 1/2 Tablespoons of sugar. If it is hard to dissolve the sugar in the vinegar, you can heat it up on the stove then let it cool down before adding to the cucumbers.

      From here, I like to add different things to the cucumbers, like wakame or yukari. Yukari is the purple shiso leaf that has been dried and chopped up.

      For a bit of heat, add some julienned ginger threads.

      You can cut the cucumbers in a variety of styles for different textures, thinly sliced, or thicker, bite size bits.

      Another interesting thing to consider is to put the bite size bits in the freezer for about an hour. Take out of the freezer and squeeze out the excess water. It gives the cucumber a nice texture.


      1. re: Yukari

        Cucumber doesn't last long, though - I use the same recipe to make marinated carrot & daikon slices - they're common ingredients in banh mi, and they're great all-around sandwich and salad garnishes.

    2. Super simple. Just buy seasoned rice wine vinegar (it has some sugar, salt, and some other things added) and pour over very thinly slices cucumber. Won't take more than 2 minutes.

      1 Reply
      1. re: Aaron
        Hungry Celeste

        Add a drop or two of ponzu sauce and a sprinkling of sesame seeds.