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Breaking up the cucumber in this salad releases some of its juices and allows it to take on the beautiful flavours of the dressing. The sesame and seaweed infuse this super fresh dish with a taste of Japan!

You will need

Serves 2

  • 2 Lebanese cucumbers
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds


  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce (or tamari)
  • 2 tablespoons malt vinegar
  • Salt and pepper


  • 1 sheet nori
  • 1 avocado
  • 2 spring onions
  • 1 bunch coriander
  • 1/2 cup steamed rice

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20 mins to prep

  1. Step 1

    Chop the cucumber into irregular shapes, roughly an inch wide. Put them into a mortar and pestle and break up a bit. Alternatively, wrap them in a clean tea towel and hit them with a rolling pin.

  2. Step 2

    Toast the sesame seeds and add to the smashed cucumber. Then add the soy sauce, sesame oil, malt vinegar, salt and pepper and mix to combine.

  3. Step 3

    Wave the nori sheet over the flame of the stove until it becomes soft. Then let sit for 5 seconds and the sheet will become super crisp.

  4. Step 4

    Cut the avocado in half, remove the skin, and thinly slice it. Cut the spring onion greens on the diagonal, and pick a handful of coriander leaves.

  5. Step 5

    To your serving bowl, add rice, top with marinated cucumber mix, avocado slices, spring onion and coriander. Crush the crispy nori sheet over the dish and pour over any remaining dressing from the cucumber mix to serve.


Add a teaspoon of chilli oil or chilli flakes at the end to spice it up a little.

Recipe: Simon Toohey

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