Pickled Nori Cucumbers With Rice Vinegar and Ginger

Why You’ll Love This Recipe

• Light, tangy, and refreshing, with just enough sweetness to balance the rice vinegar.
• Torn nori and fresh ginger give big sushi-bar flavor with almost no effort.
• Ready in about 30 minutes, with no canning or special equipment required.
• Perfect make-ahead side for sushi bowls, grilled fish, or simple rice dinners.

Grocery List

• Produce: 2 medium seedless cucumbers (English or Persian), fresh ginger, optional scallions or chives.
• Dairy: None.
• Pantry: Unseasoned rice vinegar, granulated sugar, fine sea salt, roasted nori sheets, toasted sesame oil (optional), toasted sesame seeds (optional).

Full Ingredients

For the cucumbers

• 2 medium seedless cucumbers (English or Persian), about 1 lb / 450 g total
• 1 teaspoon fine sea salt

For the pickling liquid

• 1/4 cup (60 ml) unseasoned rice vinegar
• 2 tablespoons (30 ml) water
• 1 1/2 tablespoons (18 g) granulated sugar
• 1 tablespoon peeled fresh ginger, cut into very thin matchsticks
• 1 sheet roasted nori, torn or cut into very thin strips (about 1/4 cup loosely packed)
• 1 teaspoon toasted sesame oil (optional, for a nutty finish)

To finish and serve (optional)

• 1 teaspoon toasted white or black sesame seeds
• 1–2 tablespoons thinly sliced scallions or chives

Step-by-Step Instructions

Step 1: Choose and slice your cucumbers

Use firm, fresh seedless cucumbers for the best crunch. English (long, wrapped) cucumbers or small Persian cucumbers both work well. Rinse and pat them dry, but do not peel; the skin adds color and texture. Using a sharp knife or mandoline, slice the cucumbers into thin rounds, about 1/8 inch (3 mm) thick. Aim for even slices so they pickle at the same rate. Place the sliced cucumbers into a medium mixing bowl.

Step 2: Salt and drain for extra crunch

Sprinkle the cucumbers with the 1 teaspoon of fine sea salt and toss gently to coat every slice. Let them sit at room temperature for about 10 minutes. The salt will draw out excess water, which helps the cucumbers stay crisp once they are in the brine instead of turning watery. After 10 minutes, you will see some liquid in the bottom of the bowl. Gently squeeze small handfuls of cucumbers over the sink or a colander to remove some of that moisture, then spread them on a clean kitchen towel or paper towels and pat dry. Transfer the cucumbers to a clean bowl or a wide pint-size jar.

Step 3: Make the sweet rice vinegar brine

In a small saucepan, combine the rice vinegar, water, sugar, and ginger matchsticks. Set the pan over low heat and stir frequently until the sugar is fully dissolved, 2–3 minutes. The mixture should be warm and steamy but never boiling; boiling can dull the bright vinegar flavor. Once the sugar is dissolved and the ginger smells fragrant, remove the pan from the heat. Let the brine cool for 5–10 minutes until it is warm but not hot to the touch. If you are using toasted sesame oil, stir it in now so it blends evenly.

Step 4: Add torn nori and combine

While the brine cools slightly, tear the roasted nori sheet into very thin strips or small irregular pieces using clean, dry hands or scissors. You want bite-size strands that will cling to the cucumber slices. Add the torn nori to the bowl or jar with the drained cucumbers. Pour the warm (not boiling) vinegar-ginger mixture over the cucumbers and nori. Use a clean spoon to gently toss everything together so that each slice is coated and the nori pieces are distributed throughout. Press the cucumbers down so they are mostly submerged in the liquid.

Step 5: Quick pickle and adjust seasoning

Let the cucumbers sit in the brine at room temperature for 10–15 minutes to quickly absorb flavor. For a deeper, more developed taste, cover and chill them in the refrigerator for at least 20 minutes and up to several hours before serving. After the first 15–20 minutes of pickling, taste a slice. If you prefer it a little sweeter, stir in another 1/2 teaspoon of sugar. If you want more tang, add a splash (1–2 teaspoons) of rice vinegar. Make sure to stir again so the adjustments are evenly distributed.

Step 6: Garnish, serve, and enjoy

When you are ready to serve, give the cucumbers a gentle stir to redistribute the nori and ginger. Spoon them into a shallow bowl, letting some of the brine come along for extra flavor. Garnish with toasted sesame seeds and sliced scallions or chives, if using. Serve the pickled nori cucumbers as a bright side dish with sushi bowls, rice bowls, grilled salmon, seared tuna, shrimp, or simple grilled chicken. They are also delicious tucked into hand rolls, on top of avocado toast, or alongside steamed rice and miso soup.

Pro Tips

• Slice evenly for best texture: A mandoline set to 1/8 inch (3 mm) makes quick, uniform slices that pickle evenly and stay crisp.
• Do not skip the salting step: Drawing out excess water before pickling is the key to crunchy, not soggy, cucumbers.
• Cool the brine slightly before adding nori: Very hot liquid can make the nori break down too quickly; warm is ideal so it softens but still has texture.
• Use unseasoned rice vinegar: Seasoned rice vinegar already contains sugar and salt, which can throw off the balance of the brine.
• Scale easily: This recipe doubles well; just keep the same ratios of cucumbers to brine for consistent flavor.

Variations

• Spicy nori cucumbers: Add 1/4–1/2 teaspoon red pepper flakes, shichimi togarashi, or a small squeeze of sriracha to the warm brine for a gentle kick.
• Garlic-soy twist: Add 1 small clove of garlic, very thinly sliced, and 1–2 teaspoons light soy sauce or tamari to the brine. Reduce the sugar slightly (to about 1 tablespoon) to keep it balanced.
• Citrusy version: Stir in 1–2 teaspoons yuzu juice or fresh lemon juice after the brine has cooled for a bright, citrusy note that works especially well with seafood.

Storage & Make-Ahead

Store the pickled nori cucumbers in an airtight jar or container in the refrigerator, making sure the cucumbers are mostly submerged in the brine. They are best within 2–3 days, when the cucumbers are still crisp and the nori has softened but not disintegrated. For the very best texture, you can pickle the cucumbers and ginger first, then add fresh torn nori up to 30 minutes before serving. Do not freeze, as cucumbers lose their texture when thawed. Always use a clean utensil when scooping from the jar to keep them fresh as long as possible.

Nutrition (per serving)

Approximate values for 1 of 4 servings (about 1/2 cup): 35 calories; 0.5 g protein; 0.5 g fat; 8 g carbohydrates; 2 g fiber; 6 g sugars; 220 mg sodium. Values will vary based on exact cucumbers, brand of vinegar, and any optional garnishes or added soy sauce.