Cucumber Sushi
User Reviews
5
Cucumber Sushi
Description
This recipe hollow outs large cucumbers lengthwise to form natural sushi rolls without seaweed. The cavity is packed tightly with cooked sushi rice to provide a sticky base that holds the fillings. Smoked salmon, creamy avocado slices, sweet bell pepper, and crisp julienned carrot add diverse textures and flavors inside the cucumber shell. The ingredients are compressed gently together to prevent falling apart when sliced.
Served cold, these cucumber sushi pieces are crisp and refreshing from the cucumber, creamy from avocado, and slightly smoky if salmon is included. The accompanying spicy mayo, made of mayonnaise and sriracha, provides a tangy and gentle heat contrast. Soy sauce or other dips can also be offered.
These sushi bites are well suited as a light appetizer or snack. They make good use of leftover sushi rice and are easily customized with other fillings based on availability and preference.
Leftovers should be kept in an airtight container in the refrigerator and are best eaten within two days to maintain cucumber freshness and avoid avocado browning. Rice variants like short grain white or brown rice can be used, adjusting cooking water to achieve sticky texture. Filling options can be varied.
Ingredients
Cucumber Sushi
- 2 cucumber large
- 1 cup sushi rice cooked
- 4 ounces smoked salmon optional
- avocado sliced
- bell pepper sliced, red
- carrot julienned
Spicy Mayo
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
Instructions
- Cook rice according to package instructions, but do not stir when it is cooked. This allows it to stay sticky.
- Cut each cucumber in half lengthwise, and hallow it out by removing the seeds with a knife or spoon.
- Place a small amount of rice inside one half cucumber, then compress towards one side to make room for the other ingredients. Carefully add the smoked salmon, avocados, peppers and carrots, compressing as you add until the cucumber is packed full. Repeat for the remaining cucumbers.
- Using a sharp knife, slice cucumbers into ½ inch thick pieces.
- Serve immediately or cold with soy sauce or spicy mayo sauce, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- If avocados are omitted, cucumber sushi can last 4 days refrigerated.
- This recipe works well for using leftover sushi rice or pre-cooked rice.
- Short grain white or brown rice can substitute for sushi rice if cooked with extra water for stickiness.
- Feel free to customize the fillings beyond the suggested ingredients.
- One serving equals about half a cucumber or 4-5 sushi slices with spicy mayo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 298mg | 12% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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