Squid and Cucumber Salad

Squid and Cucumber Salad

A traditional Japanese seafood and vegetable side-dish.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)



a dash

1/3 stick


2 tbsp

1 tbsp

1 tsp


  1. Blanch the squid in boiling water, then immediately place in ice water. Remove after cooled and cut into 3-4 cm (1.5 in) strands. Cut the cucumber into thin, small pieces and lightly cover in salt. Once the pieces have softened, lightly compress dry. Cut the spring onion into thin strands.
  2. Mix (A) in a bowl. Add in the squid and cucumbers, and place the strands of onion on top.

Cooking Basics

Cucumbers - rounds

Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.


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