Reposting one of the better cucumber salad recipes by @LowCarbLove
Reposting one of the better cucumber salad recipes by @LowCarbLove is a easy Japanese (Low‑Carb/Keto Fusion) recipe that serves 2. 350 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $9.50 total, $4.75 per serving
Ingredients
- 1 medium English Cucumber (sliced into thin matchsticks)
- 200 g Salmon Fillet (air‑fried or smoked, flaked)
- 0.25 small Red Onion (thinly sliced)
- 1 cup Shelled Edamame (frozen, cooked)
- 1 medium Avocado (diced, ripe)
- 2 tablespoons Whipped Cream Cheese (softened)
- 1 tablespoon Mayonnaise (regular or avocado mayo)
- 1 teaspoon Sriracha (adjust to heat preference)
- 1 tablespoon Soy Sauce (low‑sodium preferred)
- 1 teaspoon Toasted Sesame Oil (adds nutty aroma)
- 1 teaspoon Furikake (Japanese seasoning blend)
Instructions
Slice the Cucumber
Trim the ends of the English cucumber and slice it into thin matchstick‑like strips.
Time: PT5M
Cook the Salmon
Preheat the air fryer to 400°F. Place the salmon fillet in the basket and air‑fry for 8‑10 minutes, or until opaque and easily flaked. Let it cool slightly, then break into bite‑size pieces.
Time: PT10M
Temperature: 400°F
Steam the Edamame
Place frozen edamame in a steamer basket over boiling water and steam for 4‑5 minutes until tender. Drain and set aside.
Time: PT5M
Prepare the Creamy Sriracha Dressing
In a small bowl combine whipped cream cheese, mayonnaise, and sriracha. Stir until smooth.
Time: PT3M
Assemble the Salad
In a large mixing bowl add the cucumber strips, sliced red onion, steamed edamame, diced avocado, and flaked salmon. Pour the creamy dressing over the top, drizzle soy sauce and toasted sesame oil, then sprinkle furikake.
Time: PT5M
Final Toss and Serve
Give the salad a final gentle toss to coat everything evenly. Serve immediately in bowls or on plates.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 12g
- Fat
- 22g
- Fiber
- 6g
Dietary info: Keto, Low‑Carb, Gluten‑Free (use tamari if needed), Pescatarian
Allergens: Fish (salmon), Dairy (cream cheese), Egg (mayonnaise), Soy (edamame, soy sauce), Sesame (sesame oil, furikake)
Ingredient Substitutions
- Instead of English Cucumber: zucchini, Japanese cucumber
- Instead of Salmon Fillet: smoked salmon, canned tuna
- Instead of Red Onion: shallots, white onion
- Instead of Shelled Edamame: green peas, snap peas
- Instead of Avocado: guacamole, mashed avocado
- Instead of Whipped Cream Cheese: Greek yogurt, soft goat cheese
- Instead of Mayonnaise: vegan mayo, Greek yogurt
- Instead of Sriracha: hot sauce, chili garlic sauce
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Toasted Sesame Oil: regular sesame oil, olive oil (less flavor)
- Instead of Furikake: toasted sesame seeds, nori flakes
Equipment Needed
- Chef's Knife
- Cutting Board
- Air Fryer
- Steamer Pot or Microwave
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Spatula or Spoon
- Serving Plate or Bowl
Critical Steps — Do Not Skip
- Cook the salmon in the air fryer without over‑cooking
- Steam the edamame until tender
- Mix the creamy dressing to a smooth consistency
- Toss the salad gently to keep avocado intact
Chef Tips from the Video
- Toast the sesame oil briefly in a pan for an extra nutty flavor before drizzling
- Use a high‑quality furikake with seaweed and sesame for authentic crunch
- If you don’t have an air fryer, bake the salmon at 425°F for 12‑15 minutes.
Troubleshooting
Salmon turns out dry
Reduce air‑fry time or lower temperature; keep an eye on color and flake easily with a fork.
Edamame is still hard
Steam an additional 2‑3 minutes or microwave with a splash of water for 1 minute.
Dressing is too thick
Thin with a teaspoon of water, extra mayo, or a splash of low‑sodium soy sauce.
Salad becomes soggy
Add dressing just before serving and keep cucumber sliced dry.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Keep dressing separate if preparing ahead.
Freezer: Not recommended; texture of avocado and cucumber deteriorates.
Room temperature: Do not leave out more than 2 hours.
Make-Ahead Tips
- Cook the salmon and steam the edamame up to 24 hours ahead; store in separate containers
- Prepare the dressing in advance and refrigerate; bring to room temperature before mixing
- Keep cucumber and avocado dry; pat with paper towel before assembling
Frequently Asked Questions
What is the cultural significance and history of a salmon sushi roll in Japanese cuisine?
The salmon sushi roll, or salmon maki, is a modern adaptation of traditional Japanese sushi that originally featured raw fish like tuna or eel. Salmon became popular in Japan after the 1980s when aquaculture made it widely available, and it is now a staple in both sushi restaurants and home kitchens.
What are the traditional regional variations of sushi rolls in Japan and how does this salad version differ?
Traditional sushi rolls vary by region—e.g., Osaka’s pressed sushi (oshizushi) and Tokyo’s nigiri. This salad version deconstructs the roll, removing rice for a low‑carb approach while keeping classic flavors like furikake, sesame oil, and soy sauce.
How is salmon sushi traditionally served in Japan and what would be an authentic accompaniment?
In Japan, salmon sushi is typically served with soy sauce, wasabi, pickled ginger, and a side of miso soup. For a low‑carb twist, a small portion of kimchi or a light seaweed salad works well alongside this salad.
What occasions or celebrations is salmon sushi commonly associated with in Japanese culture?
Sushi, including salmon rolls, is often enjoyed during celebrations such as New Year’s (osechi), birthdays, and special gatherings because it symbolizes prosperity and good fortune.
What makes this Salmon Sushi Salad special or unique in the low‑carb/keto Japanese cuisine space?
It captures the essential flavors of a sushi roll—salmon, avocado, furikake, sesame—while eliminating rice, making it keto‑friendly, high in healthy fats, and low in carbs, perfect for those following a low‑carb lifestyle.
What are the authentic traditional ingredients for a salmon sushi roll versus acceptable substitutes used in this recipe?
Traditional ingredients include sushi‑grade salmon, short‑grain rice, nori, and rice vinegar. In this salad, rice is omitted, and substitutes like whipped cream cheese for a creamy texture and avocado for richness keep the dish low‑carb while preserving flavor.
What other Japanese dishes pair well with this Salmon Sushi Salad?
Pair it with miso soup, a side of pickled daikon, or a small serving of kimchi for a tangy contrast. A simple cucumber‑seaweed salad also complements the flavors.
What are the most common mistakes to avoid when making this Salmon Sushi Salad at home?
Common errors include over‑cooking the salmon, which makes it dry, under‑steaming edamame, and over‑mixing the dressing which can become grainy. Also, adding dressing too early can make the cucumber soggy.
Why does this recipe use whipped cream cheese and mayo instead of a traditional sushi rice base?
The whipped cream cheese and mayo create a creamy, binding sauce that mimics the mouthfeel of sushi rice without the carbs, keeping the dish keto‑friendly while still delivering richness.
Can I make this Salmon Sushi Salad ahead of time and how should I store it?
Yes. Cook the salmon and steam the edamame up to a day ahead, store them separately. Keep the dressing in a sealed container and combine everything just before serving. Store the assembled salad in the refrigerator for up to 3 days.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on plant‑forward, low‑carb, and keto‑friendly recipes that emphasize whole‑food ingredients, often incorporating creative twists on classic dishes.
How does the YouTube channel The Plant Slant's approach to Japanese‑inspired cooking differ from other Japanese cooking channels?
The Plant Slant adapts traditional Japanese flavors into low‑carb, keto‑compatible meals, often removing high‑carb components like rice and using alternative fats, whereas many Japanese channels stay true to classic preparations with rice and noodles.
Last updated: September 2, 2026
