This sushi cucumber salad brings together cool cucumber, creamy avocado and little bites of chicken in a spicy, creamy dressing. It has the flavours of a sushi-inspired bowl, with no rice to cook or rolls to shape. Layer everything in a roomy jar, give it a gentle shake and enjoy a colourful lunch.

Creamy sushi cucumber salad with chicken and vegetables

Ingredient notes

Choose a firm cucumber so the slices stay crisp. Use fully cooked chicken and cooked, shelled edamame; this is an assembly recipe, so the chicken is not cooked in the jar. The dressing is generous and fairly spicy. Start with less Sriracha and chilli oil if you like a gentler kick, then add more after tasting.

How to make sushi cucumber salad with spicy chicken

Step 1

Slice the cucumber, red onion, green onion and carrot. Dice the avocado and cut the fully cooked chicken into bite-sized pieces. Use cooked, shelled edamame.

Step 2

Whisk the cream cheese, mayonnaise, soy sauce, Sriracha and chili oil until smooth. This is a generous, spicy dressing: start with less Sriracha and chili oil if you prefer mild heat.

Sliced cucumber and salad ingredients layered in a jar

Sushi cucumber salad mixed with creamy spicy dressing

Step 3

Layer the vegetables, edamame, chicken and avocado in a large jar, leaving room to mix. Add dressing to taste and sprinkle with sesame seeds. Close securely and shake gently, or toss in a bowl. Keep chilled until serving.

Tips for the best result

The quantities below make one large jar. For two jars, double the ingredients rather than dividing this amount and expecting the same portions. Leave space at the top so everything can move when you shake it. If your jar is too full, tip the salad into a bowl and toss instead.

Serving and making ahead

For the crunchiest texture, keep the dressing separate until you are ready to eat. Keep the cooked chicken and assembled salad refrigerated, and add the avocado close to serving if you want it to look its best. This is lovely straight from the jar or tipped into a shallow bowl.

More from my kitchen

Find another favourite in my recipe collection, or try my roasted tomato pasta with ricotta for a cosy dinner.

Aylin Elma

Sushi Cucumber Salad with Spicy Chicken

Crunchy cucumber, avocado and cooked chicken with a creamy, spicy sushi-inspired dressing.

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Prep Time 20

Total Time 20

Servings: 1 large jar

Ingredients Method

Ingredients

½ cucumber sliced
½ red onion thinly sliced
100 g cooked fried chicken cut into bite-sized pieces
½ avocado diced
50 g green onion chopped
carrot sliced, as desired
cooked shelled edamame as desired
3 tablespoon cream cheese
3 tablespoon Sriracha or less to taste
3 tablespoon mayonnaise
2 tablespoon soy sauce
2 teaspoon chili oil or less to taste
sesame seeds to finish

Method

Slice the cucumber, red onion, green onion and carrot. Dice the avocado and cut the fully cooked chicken into bite-sized pieces. Use cooked, shelled edamame.
Whisk the cream cheese, mayonnaise, soy sauce, Sriracha and chili oil until smooth. This is a generous, spicy dressing: start with less Sriracha and chili oil if you prefer mild heat.
Layer the vegetables, edamame, chicken and avocado in a large jar, leaving room to mix. Add dressing to taste and sprinkle with sesame seeds. Close securely and shake gently, or toss in a bowl. Keep chilled until serving.

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