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Overhead view of marinated rice and sesame cucumber salad in a white bowl on a wooden table.

Marinated Rice and Sesame Cucumber Salad

This budget-friendly Marinated Rice and Sesame Cucumber Salad is a refreshing, tangy side or light meal. Made with simple pantry staples, it's perfect for meal prep and summer gatherings.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup cooked white rice cooled
  • 1 large English cucumber or 2 regular cucumbers
  • 2 green onions sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar or honey
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger optional

Method
 

  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and ginger until sugar dissolves. Set aside.
  2. Slice the cucumber into half-moons about 1/4-inch thick. If using regular cucumbers, peel if skin is tough.
  3. In a large bowl, combine the cooled rice, cucumber slices, and green onions.
  4. Pour the dressing over the salad and toss gently to coat.
  5. Let the salad sit at room temperature for 15 minutes, or cover and refrigerate for at least 30 minutes for deeper flavor.
  6. Sprinkle with sesame seeds just before serving. Serve cold or at room temperature.