Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Simple Sushi Rice Salad with Cucumber and Seaweed
A light and refreshing Italian-inspired salad combining seasoned sushi rice with fresh cucumber, crispy seaweed, and grilled onions. This low-sugar dish is perfect for beginners and requires no cooking skills beyond basic mixing and seasoning.
15 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour3/10
Umami7/10
Spicy2/10
🥄 Texture
Sticky, tender sushi rice provides the base while diced cucumber adds crisp, juicy bites. Thin seaweed strips bring a momentary crunch, grilled onion is soft and slightly caramelized, and pickled vegetables add a firmer, tangy snap.
👃 Aroma
Savory soy and grilled onion give a warm, caramelized umami aroma with underlying briny notes from the seaweed. A light vinegary tang from the pickled vegetables and a subtle floral lift from the garnish round out the scent profile.
🍷 Pairs Well With
Chilled sencha or genmaicha green tea, or a light, dry sake (junmai or ginjo) to refresh the palate and complement the rice and seaweed.
🥗 Side Dishes
Steamed edamame, miso soup, light vegetable tempura (e.g., sweet potato, shishito), or a small sashimi plate; pickled ginger on the side also works well.
Ingredients(10 items)
- 12 cups sushi rice (cooked and cooled)
- 21 medium cucumber (diced into small cubes)
- 32 sheets seaweed (cut into thin strips)
- 41/2 cup grilled onion (chopped)
- 52 tablespoons soy sauce
- 61 tablespoon wasabi (optional, for heat)
- 71/2 teaspoon salt
- 81/4 teaspoon pepper
- 91 tablespoon pickled vegetables (chopped)
- 10Fresh flower garnish (for decoration)
Nutrition Information(per serving)
185
Calories
3.8g
Protein
38.5g
Carbs
1.2g
Fat
Instructions
- 1
Place the cooled sushi rice in a large mixing bowl.
- 2
Add the diced cucumber, chopped grilled onion, and pickled vegetables to the rice and gently mix together with a fork or spoon.
- 3
Pour the soy sauce over the mixture and stir gently until all ingredients are evenly coated.
- 4
Add salt and pepper to taste, stirring carefully to distribute seasonings throughout.
- 5
Cut the seaweed sheets into thin strips and fold them into the salad just before serving (this keeps them crispy).
- 6
Divide the salad into serving bowls and top with a small dab of wasabi on the side if desired.
- 7
Garnish with fresh flowers and serve immediately at room temperature or chilled.
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