Cucumber sushi is an easy recipe to put together with friends and family. It's easily adaptable to any diet or taste preferences, and a fun twist on sushi.
Servings 4 servings
- 2 large cucumbers
- 1 cup sushi cooked rice
- 4 ounces smoked salmon optional
- Avocado sliced
- Red bell peppers sliced
- Carrots julienned
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.
Storage: Store any leftovers in an airtight container. They will last up to 2 days in the fridge. If you don't use any avocados, they will last up to 4 days in the fridge
Make Ahead Tips: This is a great recipe for using leftover rice, so feel free to use what you have or make the rice ahead of time.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Serving Size: One serving is about half a cucumber or 4-5 slices of sushi with some of the spicy mayo sauce.
- Instead of sushi rice, you can use short grain white or brown rice, but make sure to cook with extra water to keep it soft and clumpy for easier assembly.
- Feel free to add or change any of the ingredients included inside the cucumbers.
Calories: 141kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 298mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 5.5mg | Calcium: 24mg | Iron: 0.6mg