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Ingredients
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Oshiko (Avocado–Cucumber) Salad
Method
Preparation
- 1
Prep cucumber
Wash the cucumber. If the skin is waxed, peel stripes with a vegetable peeler alternating peeled and unpeeled to reduce waxiness. Cut the cucumber into 1/8–1/4-inch (3–6 mm) slices on the diagonal or into half-moons for a nicer presentation. If seeds are large and watery, scoop them out before slicing. Place sliced cucumber in a colander, sprinkle with 1/8 tsp kosher salt, toss, and let drain 5–10 minutes to remove excess water; then pat lightly with paper towel.
- 2
Prep avocado
Cut the avocado in half, remove the pit, and score the flesh into 1/2-inch (1–1.5 cm) cubes while still in the skin. Scoop the cubes into a bowl. Alternatively, slice avocado thinly if you prefer slices instead of cubes. Immediately toss the avocado with the lemon juice to prevent browning and to add brightness.
Dressing & Assembly
- 3
Make dressing
In a small bowl or jar combine rice vinegar (1 tsp), light soy sauce (1 tsp), mirin (1 tsp, optional), granulated sugar (1/2 tsp), sesame oil (1 tsp), neutral oil (1/2 tsp, optional), and remaining kosher salt (about 1/8 tsp) and black pepper (1/8 tsp). Whisk or shake until sugar dissolves and the mixture is homogenous. Taste and adjust: add a little more lemon juice or rice vinegar if you want brighter acidity, or a touch more soy for saltiness.
- 4
Combine components
Gently add the drained cucumber slices to the bowl with the avocado. Pour the dressing over the avocado and cucumber. Using a light hand, fold ingredients together until everything is evenly coated—take care not to mash the avocado. Taste and adjust seasoning for salt, acid, or sweetness.
- 5
Finish & garnish
Transfer the oshiko to a serving bowl or individual plates. Sprinkle toasted sesame seeds (1 tsp) and the thinly sliced scallion (1 tbsp) over the top. Tear or thinly slice the shiso leaves or cilantro and scatter for herbaceous brightness if using. Serve immediately chilled or at cool room temperature.