Wasabi-Mayo Cucumber Cups



I omitted the four teaspoons of salmon roe used as garnish for the cucumber cups in the original recipe. In its place use fresh herb: chives, scallions, cilantro, etc. or a sprinkle of sesame seeds. Please, anything but salmon roe. Source: Pogogi.com.


★★★★★ 4 votes

Yield: about 12 slices (depending on size of the cucumber)
10 Min
No-Cook or Other


  • 1
    cucumber (persian would be good or english cuke)
  • 2 tsp
    wasabi paste or wasabi powder mixed with water to make a paste)
  • 2 Tbsp
    japanese mayonnaise or regular mayonnaise

  • ·
    fresh cilantro, chives, watercress, daikon sprouts, togarashi, scallions, sesame seeds, seaweed,

How to Make Wasabi-Mayo Cucumber Cups


  1. Scrub the cucumber well. Slice the cucumber in half lengthwise. Scoop out the seeds and discard. Slice the cucumber crosswise into roughly 2" chunks.
  2. Stir together the mayonnaise and wasabi. Spoon a little bit of the mixture onto each cucumber chunk. Cover and refrigerate until ready to serve.
  3. Before serving, garnish as desired.

Printable Recipe Card

About Wasabi-Mayo Cucumber Cups

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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