This easy version of veggie sushi is fun to make and doesn’t require any nori rolls or seaweed! A spicy mayo sauce is a delicious topper or dipper, or you can use the traditional soy sauce or tamari sauce. The crunch of the cucumber and the versatility of the fillings make this a recipe the whole family can enjoy.
If you are unskilled at making nori rolls look pretty (like me), or if you just don’t like the idea of eating seaweed (like my grandma), these cucumber sushi bites are a perfect option for you!
All you need to do is cut some cucumbers in half and hollow them out to make room for whatever fillings you desire. The sushi rice will stick to the sides and you’ll want to pack them full so it all stays together when you slice them.
Only 3 ingredients for the spicy mayo, or you could also use my skinny bang bang sauce as a dipper if you don’t want to use mayonnaise!
You can get creative with your fillings, but to make this recipe as written, these are the ingredients you will need: 2 large cucumbers, 1/2 cup sushi rice (short grain white rice), 2 teaspoons rice vinegar, ¼ teaspoon sugar, ¼ teaspoon salt, 1 thin sliced medium avocado, 1 thin sliced red bell pepper, ¼ cup diced purple cabbage, 2 thin sliced carrots, 3 tablespoons mayonnaise, 1 tablespoon sriracha, and 1 teaspoon soy sauce. You will need the following supplies: a sauce pan or rice maker, cutting board, sharp knife, spoon, small mixing bowl, and a fork.
How do I store leftovers?
Leftovers can be stored in the fridge in an air tight container for 3 days.
Can I make this with different filling ingredients?
Absolutely. This recipe is very versatile and you can add whichever veggies or other sushi ingredients you like.
Can I use the leftover cucumber from scooped out insides for anything?
To avoid wasting this part of the cucumbers it could be used to make a tzatziki or thrown in a smoothie or juice.
Can I use a different kind of rice?
Yes, this would be a good use for leftover rice of any kind, just add some water to it to make it easier to stuff and stick to the sides.
Stuffed Cucumber Veggie Sushi
This easy version of veggie sushi is fun to make and doesn't require any nori rolls or seaweed! A spicy mayo sauce is a delicious topper or dipper, or you can use the traditional soy sauce or tamari sauce. The crunch of the cucumber and the versatility of the fillings make this a recipe the whole family can enjoy.
Ingredients
For the cucumber sushi:
- 2 large cucumbers
- 1/2 cup sushi rice (short grain white rice)
- 2 teaspoons rice vinegar
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 thinly sliced medium avocado
- 1 thinly sliced red bell pepper
- ¼ cup diced purple cabbage
- 2 thinly sliced carrots
For the spicy mayo:
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce or tamari sauce
Instructions
- Cook rice according to package instructions. (Usually this is rinsing it 2-3 times, then add 1 cup water to the 1/2 cup sushi rice in a rice cooker or stove pot, and cook until all the liquid is absorbed.)
- Turn off heat, add rice vinegar, sugar and salt then stir and let cool.
- Slice the cucumbers in half (in the middle, not like a boat) and carefully remove the insides with a small spoon until they are hollow.
- Stuff 1-2 tablespoons of cooled rice into each
hollow cucumber tube and use chopsticks or the handle of a spoon to press to one side allowing room for the rest of the filling. - Add in the remaining ingredients to the cucumber tube with (sliced avocado, bell pepper, carrots and purple cabbage, or additional veggies as desired). You want the filling to be tightly stuffed so it all stays together once you cut into the sushi pieces.
- With a sharp knife, slice the filled cucumbers
into ½ inch pieces and arrange on a plate to serve. - In a small bowl, mix together the spicy mayo
ingredients. Dip your sushi slices into the spicy mayo, and enjoy!
Notes
Leftovers can be stored in the fridge in an air tight container for 3
days. See post details for more frequently asked questions about the recipe.
Nutrition Information:
Yield:
3Serving Size:
1/3 of recipeAmount Per Serving: Calories: 296Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 6mgSodium: 910mgCarbohydrates: 26gFiber: 7gSugar: 8gProtein: 5g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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