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Cucumber Sushi

Print Recipe
A refreshing summer snack, with a twist on traditional Japanese cuisine.
Course Appetizer, Snack
Cuisine Japanese
Keyword cucumber sushi, easy sushi recipe, easy vegan sushi, plant based sushi, vegan sushi
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 123.7
Author carleigh

Equipment

  • Pot
  • chopping board
  • knife

Ingredients

  • 2 cucumbers medium, sliced in half
  • 1 cup sushi rice cooked, cooled
  • ½ red bell pepper seeds removed, thinly sliced
  • ½ avocado sliced into thin strips
  • 1 carrot shaved into ribbons or sliced into thin strips
  • ¼ cup purple cabbage diced
  • 1 tbsp sesame seeds
  • soy sauce to serve

Instructions

  • To cook the rice, rinse it and add 2-3 parts water to 1 part rice. Bring it to a simmer, cover it up and cook until the liquid is entirely absorbed. Stor in some sushi vinegar (if using) and leave it covered to cool down. You'll only need 1 cup of rice for this recipe, the rest can be used for a lovely sushi bowl.
  • Slice the cucumbers in half, then using a spoon or an apple corer, hollow out the centers. You want to scoop out the seeds, and enough "flesh" to accommodate the filling.
  • Stuff 1-2 tablespoons of rice into each cavity, then use the back of a spoon to press the rice into the side, making room for the vegetables. Slide in the bell pepper, avocado, carrot and purple cabbage until your rolls are filled.
  • Slice your sushi into pieces. Top with sesame seeds, then dip in some soy sauce and enjoy.

Nutrition

Calories: 123.7kcal | Carbohydrates: 17.8g | Protein: 3g | Fat: 5.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.9g | Sodium: 19.8mg | Potassium: 433.3mg | Fiber: 4.3g | Sugar: 3.8g | Vitamin A: 3220.3IU | Vitamin C: 30.4mg | Calcium: 53mg | Iron: 1mg