1. Can I make cucumber sushi without sushi rice?

Yes, you can! While sushi rice is traditional, you can skip it for a lighter version. Alternatively, you can use cauliflower rice or any other grain-free option. Just make sure to choose a filling that binds together well without rice.

2. How do I store leftover cucumber sushi?

Leftover cucumber sushi should be stored in an airtight container in the fridge. It will stay fresh for up to two days, but if you have avocados in your sushi, it's best to eat it sooner. Without avocado, it can last up to four days.

3. Can I make cucumber sushi vegan?

Absolutely! You can easily make cucumber sushi vegan by skipping the smoked salmon and adding extra vegetables, such as radishes, bell peppers, or even tofu. Feel free to get creative with your vegetable fillings!

Cucumber Sushi: A Refreshing Twist on Traditional Sushi Rolls

Description

Cucumber sushi is a healthy and refreshing twist on traditional sushi rolls. With a crisp cucumber exterior, it’s packed with fresh ingredients like avocado, smoked salmon, and colorful veggies. This no-cook recipe is perfect for summer gatherings, potlucks, or as a light meal. It’s easy to customize to your dietary preferences, making it both versatile and delicious.

Ingredients

Scale

2 large cucumbers
1 cup sushi cooked rice
4 ounces smoked salmon (optional)
1 avocado, sliced
1 red bell pepper, sliced
1 carrot, julienned
2 tablespoons mayonnaise (for spicy mayo)
1 teaspoon sriracha (for spicy mayo)

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Instructions

Cook the sushi rice according to package instructions. Do not stir when it’s done, to keep it sticky.
Cut each cucumber in half lengthwise and remove the seeds to create a hollow center with thin walls.
Place a small amount of rice inside one half of each cucumber. Compress towards one side to make room for the other ingredients.
Add smoked salmon, avocado, red bell peppers, and carrots into the cucumbers, compressing as you go to ensure everything is packed tightly.
Slice the cucumbers into ½-inch thick pieces using a sharp knife.
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, or up to 4 days if no avocado is used.
If preparing in advance, chill the sushi for 30 minutes to allow flavors to meld and rice to firm up.
For a vegan option, omit the smoked salmon and add extra vegetables like radishes or tofu.
For extra spice, add jalapeños or increase the amount of sriracha in the mayo sauce.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: No-cook
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 serving (half a cucumber or 4-5 slices)
Calories: 141 kcal
Sugar: 2 g
Sodium: 298 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 9 mg