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Best Cucumber Sushi Recipe – How to Make Cucumber Sushi


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Don’t get us wrong: we’re big fans of traditional sushi with rice. Whether it’s a California Roll, a Dragon Roll, or even Shrimp Tempura Rolls, we love them all! But sometimes we’re craving something a little more out of the box (sushi stacks? BLT sushi?) and lately we’ve been satisfying our sushi cravings with these cucumber sushi rolls.

Crisp, refreshing, and packed with veggies, this Cucumber Sushi will become your new favorite addition to the sushi platter. It might not be “real sushi,” but it sure is delicious!

Read on for more tips on making this simple vegetarian sushi. If you’re looking for more out-of-the-box sushi inspo, check out our California Sushi Bites.

How do you make cucumber sushi?


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It might look tricky, but it’s surprisingly easy. Simply hollow out the center of the cucumber with a small spoon until you have a long narrow tunnel in the middle of the cucumber, then stuff it with sliced ​​avocado, bell peppers, and carrots. After it’s been stuffed, you can slice the cucumber widthwise into 1”-thick pieces, just like you would a typical sushi roll, and serve.

What type of cucumber are we using?

For this sushi roll, the best type of cucumber to use is an English cucumber. Also often referred to as a hothouse cucumber, this variety is longer and thinner with smaller seeds and a thin, ridged skin that does not require peeling. They’re slightly firmer and sweeter than other varieties, which makes them ideal for this sushi recipe.

What other fillings can I put in this sushi roll?

Anything that fits! The sky’s the limit, so feel free to try any vegetable or fruit that sounds good to you, including cabbage, radish, asparagus, green beans, sweet potato, or mango. While we’ve kept our version vegetarian, you could also consider adding some protein, such as smoked salmon or imitation crab. If you find a combination you love, we’d love to hear about it!

Made these? Let us know how it went in the comments below.

Editor’s note: This intro was updated to add more information about the dish on June 21, 2022.

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Cal/Serv:
190

Yields:

4

Preparation Time:

0

hours

fifteen

mins

Total Time:

0

hours

twenty

mins

sushi

two


medium cucumbers, halved

1/4


avocado, thinly sliced

1/2


red bell pepper, thinly sliced

1/2


yellow bell pepper, thinly sliced

two


small carrots, thinly sliced

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  1. Using a small spoon, remove seeds from the center of cucumbers until they are completely hollow.
  2. Press avocado into the center of cucumber, using a butter knife to press inside the cucumber. Next, slide in bell peppers and carrots until the cucumber is completely full of veggies.
  3. Make dipping sauce: combine mayo, sriracha, and soy sauce in a small bowl. Whisk to combine.
  4. Slice cucumber rounds into 1” thick pieces and serve with sauce on the side.

Nutrition (per serving): 190 calories, 1 g protein, 9 g carbohydrates, 3 g fiber, 5 g sugar, 16 g fat, 2 g saturated fat, 240 mg sodium

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Brandon Bales

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