Sushi Cucumber Salad

Ingredienser

Worth the Hype (9.1/10)

Sushi Cucumber Salad — So quick and easy to make, a fantastic way to get fish into my diet. It’s now going to be a weekly staple! If you love sushi, give this a go. If you don’t love sushi, give this a go. This is an absolute winner!

Full Recipe (Serves 1)

Cucumber — 1 medium (approx. 200g, sliced or ribboned)

Salmon (seasoned with salt & pepper, air fried) — 130g (approx. 4.5 oz)

Edamame (shelled) — 40g (approx. 1/4 cup)

Avocado — 30g (approx. 1/4 medium)

Red onion — 20g (approx. 2 tbsp sliced)

Light cream cheese — 15g (approx. 1 tbsp)

Light mayonnaise — 15g (approx. 1 tbsp)

Sriracha — 1 tbsp

Tamari (or soy sauce) — 1 tbsp

Sesame oil — 1 tsp

Furikake — a pinch for topping

Fremgangsmåte

Season your salmon with salt and pepper, then air fry until cooked through and slightly crispy on the edges. Cut into bite-sized pieces.

In a large bowl, combine the sliced cucumber, edamame, red onion, and cooked salmon bites.

In a small bowl, whisk together the light cream cheese, light mayonnaise, sriracha, tamari, and sesame oil to create the sushi dressing.

Pour the dressing over the salad mixture, toss thoroughly to coat, and top with diced avocado and a sprinkle of furikake. Enjoy immediately!

Macros & Fibre (per serving)

Calories: ~402 cals

Protein: 40g

Carbs: 18g

Fat: 19g

Fibre: 5g (Estimated)

Verdict

9.2/10 — Incredibly fast and easy to whip up, providing a brilliant way to incorporate fish into your weekly rotation. Whether you are a dedicated sushi lover or not, this tastes like a salmon roll in a bowl and is an absolute winner across the board!

Full credit to @low.carb.love for the original — go show them some love. 🤍