1. Can I make cucumber sushi without rice?

Yes! If you want to skip the rice, you can make a completely grain-free cucumber sushi by using just the cucumber and filling ingredients such as avocado, smoked salmon, or your favorite vegetables. The cucumber itself holds the ingredients together well.

2. How do I prevent the cucumber from becoming soggy?

To avoid sogginess, be sure to remove the seeds from the cucumber and hollow it out well. Additionally, make sure the rice has cooled slightly before filling the cucumbers. Avoid using overly ripe or soft vegetables as they can contribute to moisture.

3. Can I make cucumber sushi ahead of time?

Yes, you can prepare the cucumbers by hollowing them out and adding the rice and fillings in advance. However, it’s best to slice and serve them just before eating to maintain their freshness and texture. If you need to store them, keep the sushi in an airtight container in the fridge for up to 2 days.

4. What are some great filling alternatives for cucumber sushi?

The options are endless! Some great alternatives to the ingredients used in the original recipe include crab meat, grilled shrimp, or even tofu for a plant-based version. You can also get creative by adding pickled vegetables, spicy mayo, or different types of cheese for extra flavor.

Cucumber Sushi Recipe – Easy and Fresh

Name: Cucumber Sushi Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 large cucumbers; 1 cup sushi cooked rice; 4 ounces smoked salmon (optional); 1 avocado, sliced; 1 red bell pepper, sliced; 2 carrots, julienned; 2 tablespoons mayonnaise; 1 teaspoon sriracha

Description

Cucumber sushi is a refreshing and healthy twist on traditional sushi rolls. It features crunchy cucumber as the base, filled with sushi rice, smoked salmon, avocado, bell peppers, and carrots. This versatile recipe can be adapted to various dietary preferences, making it a great choice for a light meal or appetizer.

Ingredients

Scale

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

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Instructions

Cook sushi rice according to package instructions, but avoid stirring it after cooking to keep it sticky.
Cut each cucumber in half lengthwise and hollow it out by removing the seeds.
Stuff the cucumber halves with rice, pressing down gently to make room for the other ingredients.
Add smoked salmon (if using), avocado, red bell pepper, and carrots, compressing each layer as you go.
Slice the filled cucumbers into ½ inch thick pieces using a sharp knife.
Serve the cucumber sushi immediately with soy sauce or spicy mayo for dipping.

Notes

Ensure the rice has cooled slightly before adding it to the cucumber to prevent sogginess.
Feel free to skip the smoked salmon for a vegetarian version.
Make sure not to overstuff the cucumbers to keep the sushi slices neat.
If using avocado, it’s best to serve the sushi immediately as it may turn brown if stored too long.

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

Nutrition

Serving Size: 1 serving (about 4-5 slices)
Calories: 141 kcal
Sugar: 2g
Sodium: 298mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 7g
Cholesterol: 9mg