Cucumber Salad Recipe

Prepare cucumbers

Wash cucumbers. Using a vegetable peeler or mandoline set to a thin setting, shave lengthwise strips about 1/16–1/8 inch thick until you have 8–12 long ribbons per cucumber. Keep ribbons flexible; trim ends into even lengths (about 4–5 inches) so they roll neatly.

Make filling

In a medium bowl, combine drained flaked tuna and shredded crab. Add mayonnaise(s), lemon juice, soy sauce, sesame oil, salt and pepper. Mix gently until evenly combined but not mushy. Adjust seasoning to taste.

Assemble rolls

Lay a cucumber ribbon flat on a clean surface. Place about 1 to 1 1/2 tablespoons of the tuna-crab filling near one end of the ribbon. Tightly roll the cucumber away from the filling to form a neat cylinder. Repeat with remaining ribbons and filling. Arrange rolls seam-side down on a serving plate.

In a small bowl or jar, whisk together rice vinegar, neutral oil, soy sauce, wasabi paste, honey (or mirin), sesame oil, salt and pepper until smooth and emulsified. Taste and adjust balance: add a little more wasabi for heat, honey for sweetness, or vinegar for acidity. If the dressing is too thick, thin with 1–2 teaspoons water.

Drizzle 1 to 2 teaspoons of the wasabi vinaigrette over each cucumber roll or lightly spoon the dressing onto the plate and place rolls on top. Scatter sliced chives and toasted sesame seeds over the rolls. Add microgreens and/or pickled ginger as desired for color and contrast.

Serve immediately as an appetizer or chilled for up to 30 minutes. Leftover filling can be stored separately in the refrigerator for up to 24 hours; cucumber ribbons are best fresh.