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Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Japanese Cucumber Sunomono
Dinner Japanese

Japanese Cucumber Sunomono

5.0

Prep
15 min
Cook
Total
80 min

Instructions

  1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Smoked Salmon Sushi Roll
Dinner Japanese

Smoked Salmon Sushi Roll

4.7

Prep
30 min
Cook
Total
300 min

Instructions

  1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
  3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
  4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Homemade Sushi
Dinner Japanese

Homemade Sushi

4.5

Prep
40 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. 3 Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
  4. 4 Lay nori sheets on a baking sheet.
  5. 5 Heat nori in the preheated oven until warm, 1 to 2 minutes.
  6. 6 Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
  7. 7 Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
  8. 8 Use a wet, sharp knife to cut each roll into 4 to 6 slices.

By 1ORANGE1

Spicy Tuna Sushi Roll
Dinner Japanese

Spicy Tuna Sushi Roll

3.9

Prep
40 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
  2. 2 Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
  3. 3 To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
  4. 4 Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

By sugarplum9085

Vegetarian Nori Rolls
Dinner Japanese

Vegetarian Nori Rolls

4.3

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 In a large saucepan cover rice with water and let stand for 30 minutes.
  2. 2 In a shallow dish combine soy sauce, honey, and garlic. In this mixture, marinate tofu for at least 30 minutes.
  3. 3 Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl, combine cooked rice with rice vinegar.
  4. 4 Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of rice evenly over nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to tofu, then avocado and carrot.
  5. 5 Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with remaining ingredients. Slice with a serrated knife into 1-inch thick slices.

By Anne Buchanan

Hiyashi Chuka Noodles
Dinner Japanese

Hiyashi Chuka Noodles

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.
  2. 2 Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.
  3. 3 Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.
  4. 4 Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.

By Mimi

Ginger Cucumber Salad
Dinner

Ginger Cucumber Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Easy Cucumber Salad with Dill
Dinner

Easy Cucumber Salad with Dill

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
  2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
  3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Wish-Bone® Cucumber and Cherry Tomato Salad
Dinner

Wish-Bone® Cucumber and Cherry Tomato Salad

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
  2. 2 Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
  3. 3 Cover and chill salad for 1 hour. Toss well before serving.

By Candy Apple

Tiger Salad
Dinner

Tiger Salad

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
  2. 2 Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
  3. 3 Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

By Sunday

Cucumber, Carrot, and Ginger Salad
Dinner Asian

Cucumber, Carrot, and Ginger Salad

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
  2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Easy Marinated Vegetables
Dinner Greek

Easy Marinated Vegetables

4.3

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
  2. 2 Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

By Chris

Vegetable Feta Rice
Dinner

Vegetable Feta Rice

4.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
  2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
  3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Easy Spring Rolls
Dinner Asian

Easy Spring Rolls

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
  2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Elegant Open-Faced Smoked Salmon Sandwiches
Dinner

Elegant Open-Faced Smoked Salmon Sandwiches

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
  2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
  3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Vegetarian Summer Rolls
Dinner Asian

Vegetarian Summer Rolls

4.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
  2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
  3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Fresh Cranberry Salsa
Dinner American

Fresh Cranberry Salsa

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
  2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Nicole's Grilled Corn Salad
Dinner

Nicole's Grilled Corn Salad

Prep
10 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
  3. 3 Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
  4. 4 Cover and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Grilled Lemon-Pepper Chicken Salad
Dinner

Grilled Lemon-Pepper Chicken Salad

4.0

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
  2. 2 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
  4. 4 Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
  5. 5 Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  6. 6 Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

By REDNECKGRL

Simple Charcuterie Board
Dinner

Simple Charcuterie Board

Prep
40 min
Cook
Total
40 min

Instructions

  1. 1 Starting in the center of a large wooden board or platter, arrange summer sausage, salami, and Cheddar cheeses alternately across the board in a decorative pattern.
  2. 2 Arrange crackers in patterns in between the meats and cheeses.
  3. 3 Place olives and cucumbers into small bowls and set onto the board. Set mustard onto board. Serve.

By LaDonna Langwell