If you’ve been searching for a vibrant, fresh, and utterly satisfying finger food, look no further than Stuffed Cucumber Veggie Sushi. Imagine crisp cucumber “rolls” filled with seasoned sushi rice and colorful veggies, then sliced into tantalizing rounds – no seaweed or rolling mat required. This dish is a delightful celebration of textures and flavors, ideal for health-conscious foodies and sushi lovers alike. Whether you want a show-stopping appetizer for entertaining or a feel-good main for lunch, this Stuffed Cucumber Veggie Sushi brings a fun, creative twist to Japanese-inspired fare that you’ll make again and again.
Ingredients You’ll Need
The beauty of this Stuffed Cucumber Veggie Sushi is that the ingredient list is short and sweet, but every element pulls its own weight. Each component adds to the lively crunch, color, and taste of the finished sushi, making every bite a pleasure.
- English cucumbers: Long, thin-skinned, and perfect for stuffing; their shape is what gives the sushi its signature look and fresh crunch.
- Cooked sushi rice (seasoned): Provides a sticky, tangy foundation that binds the veggie filling together and delivers authentic sushi flavor.
- Carrot (julienned): Brings a pop of orange and subtle earthy sweetness, plus satisfying crispness.
- Avocado (sliced): Adds creamy richness that balances the crunch of the other veggies beautifully.
- Red bell pepper (julienned): Sweet, juicy, and vibrant, this gives every round a lovely burst of color and flavor.
- Matchstick cucumbers: Extra cucumber cut into thin strips for more green goodness and fresh taste inside each bite.
- Sesame seeds: A classic sushi topper; these little seeds add subtle nuttiness and pretty speckles.
- Soy sauce or tamari: For dipping – a must for a savory finishing touch (use tamari for gluten-free).
- Pickled ginger and wasabi (optional): Traditional sushi accompaniments that clear the palate and add zing if you like extra excitement!
How to Make Stuffed Cucumber Veggie Sushi
Step 1: Hollow Out the Cucumbers
Begin by trimming the ends off the English cucumbers. Slice each cucumber in half crosswise, so you have manageable tubes to work with. Next, carefully hollow out the centers using an apple corer or a small spoon, twisting gently to avoid splitting the sides. Go slowly, leaving just enough cucumber around the edges to hold its shape. When finished, use paper towels to dab the insides dry – this keeps your sushi from turning watery.
Step 2: Season and Cool the Sushi Rice
In a small bowl, season your cooked sushi rice with a splash of rice vinegar, a tiny pinch of sugar, and salt to taste. Give it all a gentle mix to ensure the flavors are evenly distributed, then let the rice cool to room temperature. Cooling is important here – hot rice can wilt your veggies and make the sushi harder to slice cleanly.
Step 3: Stuff the Cucumbers with Rice and Veggies
Take one hollowed cucumber tube and carefully press a small amount of seasoned sushi rice inside. Use your fingers or chopsticks to pack it in lightly, creating a bed for the vegetables. Layer in the julienned carrots, red bell pepper, creamy avocado, and extra matchstick cucumbers. Don’t be afraid to alternate colors and textures for the prettiest presentation. Everything should be snug but not so packed that the cucumber splits.
Step 4: Slice into Sushi Rounds
Once the cucumbers are stuffed, use a sharp, non-serrated knife to cut each tube into 1/2- to 3/4-inch thick rounds. Wipe the knife blade clean between cuts for tidy slices. The colorful cross-sections will look stunning! Arrange the rounds on your favorite platter for instant wow factor.
Step 5: Garnish and Serve
Sprinkle the Stuffed Cucumber Veggie Sushi rounds with sesame seeds for classic sushi flair. Set out small bowls of soy sauce or tamari for dipping, alongside pickled ginger and wasabi if you enjoy those bold extras. Now, you’re ready to dig into your homemade, utterly fresh sushi delight!
How to Serve Stuffed Cucumber Veggie Sushi
Garnishes
Stuffed Cucumber Veggie Sushi practically begs for a final flourish of garnishes. Lightly toasted white or black sesame seeds add a delicate crunch and classic look. A pinch of microgreens or chives on top can also make each piece look restaurant-worthy. For the full sushi bar experience, offer pickled ginger and a dab of wasabi alongside each serving.
Side Dishes
This sushi pairs beautifully with crisp green salads, miso soup, or edamame for a complete meal. If you’re making a sushi party platter, consider adding seaweed salad, tofu bites, or a bowl of fresh fruit for an energizing, well-rounded spread. Each pairing lets the bright, clean flavor of the Stuffed Cucumber Veggie Sushi shine through.
Creative Ways to Present
Let your imagination run wild! Stack the sushi rounds in a neat circle for a sushi “wreath” effect, or fan them out along a serving board. Tuck in edible flowers or vibrant sliced radish for color. For parties, serve the rounds in little paper or bamboo cups with mini forks or chopsticks – easy to grab and utterly charming.
Make Ahead and Storage
Storing Leftovers
Stuffed Cucumber Veggie Sushi is best enjoyed fresh, but you can store leftover rounds in an airtight container in the refrigerator for up to one day. Place a damp paper towel over the sushi to help retain moisture and prevent the rice from drying out. Try to avoid crowding the pieces so they don’t get squished.
Freezing
Due to the high moisture content of cucumbers, freezing this sushi isn’t recommended. The texture of both the cucumbers and the rice can change dramatically after thawing, leading to soggy, less-than-appealing results. If you need to prep ahead, prepare the components separately and assemble shortly before serving for the best taste and texture.
Reheating
No reheating necessary! This sushi is meant to be enjoyed cold or at room temperature. If you’ve stored leftovers in the fridge, simply bring them out about 10 minutes before serving to take the chill off – that’s all the “reheating” required.
FAQs
Can I make Stuffed Cucumber Veggie Sushi ahead of time?
It’s best enjoyed the day it’s made, but you can prep the rice and chop the veggies a few hours ahead. Assemble and slice the sushi as close to serving time as possible to keep everything crisp and vibrant.
What other fillings can I use?
The sky’s the limit! Try cream cheese, fresh herbs, thinly sliced radish, tofu, or a touch of spicy mayo for some heat. Just remember to keep the fillings thin so they fit inside the cucumber tubes easily.
How do I keep the cucumber from breaking?
Be gentle when hollowing out the cucumbers and stuffing them. Leave about a quarter inch of cucumber wall for stability, and resist the urge to over-pack with fillings. Using a sharp knife when slicing will also help keep everything neat.
Is this recipe gluten-free and vegan?
Yes! Just be sure to use tamari for dipping if you want to keep it gluten-free. All the ingredients are naturally plant-based, making Stuffed Cucumber Veggie Sushi a fantastic option for vegan and gluten-free eaters alike.
What’s the best way to slice the stuffed cucumber rolls?
Use a very sharp, non-serrated knife and wipe it clean between cuts for picture-perfect slices. If you have trouble, chill the stuffed cucumbers for a few minutes before slicing to firm up the rice and veggies.
Final Thoughts
I can’t recommend making Stuffed Cucumber Veggie Sushi enough – it’s as fun to prepare as it is to eat! Fresh, colorful, and deeply satisfying, this dish is guaranteed to become a new favorite. Gather your favorite veggies and dive in: you’ll be amazed at how easy and delicious homemade sushi can be!
Print
Stuffed Cucumber Veggie Sushi Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 16–20 sushi rounds
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Vegan, Gluten-Free
Description
These Stuffed Cucumber Veggie Sushi rolls are a refreshing twist on traditional sushi, with no seaweed involved. Crisp cucumber filled with seasoned rice and colorful vegetables, perfect for a light and healthy appetizer or snack.
Ingredients
Ingredients:
- 2 large English cucumbers
- 1/2 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
- 1 small carrot (julienned)
- 1/2 avocado (sliced)
- 1/4 red bell pepper (julienned)
- 1/4 cup matchstick cucumbers (from centers or extra cucumber)
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce or tamari (for dipping)
- pickled ginger and wasabi for serving (optional)
Instructions
- Trim and Hollow Cucumbers: Trim the ends of the cucumbers and slice them in half crosswise. Hollow out the centers.
- Season Rice: Season the sushi rice with rice vinegar, sugar, and salt. Let cool.
- Stuff Cucumbers: Fill cucumber tubes with rice, add vegetables and avocado.
- Slice and Serve: Cut cucumber rolls, sprinkle with sesame seeds, and serve with soy sauce.
Notes
- This sushi is great for parties or lunch, and you can customize the fillings for variety.
- Best consumed fresh on the day it’s made.
Nutrition
- Serving Size: 4 pieces
- Calories: 80
- Sugar: 2g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
