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
Scale
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
