Sushi by R arrives in Osage Beach as part of a newly constructed dining destination from the team behind 1932 Reserve. Led by Managing Partner Mark Spears and Executive Chef Scott Romano, this Asian Cucumber Salad builds in layers—bright acidity, subtle heat, and crisp texture—mirroring the intentional craftsmanship shaping this team’s and the Lake’s evolving culinary landscape.
Asian Cucumber Salad
Ingredients:
- 3 English cucumbers
- 1 teaspoon kosher salt
- 4 scallions, finely sliced
- 1 teaspoon ginger – grated on a microplaner
- 1 garlic clove, finely minced
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- ¼ cup mirin
- 1 tablespoon spicy chili crisp
- 1 teaspoon fish sauce (optional)
- 2 tablespoons toasted sesame seeds
Instructions:
Slice the cucumbers into ¼ inch round disks. Place the cucumbers in a mixing bowl and toss with the salt to help them release water. Spread the cucumbers evenly on a cookie sheet lined with paper towels (for at least 1 hour or overnight for best results). Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. Add the remaining ingredients. Mix well to combine. Refrigerate for 1 hour before serving.
