Stuffed Cucumber Veggie Sushi Recipe
If you’re craving all the dazzling flavors and vibrant colors of sushi but want something quick, fresh, and positively packed with vegetables, you’ve landed on the right recipe. This Stuffed Cucumber Veggie Sushi Recipe is my go-to for an easy, no-cook appetizer that always gets rave reviews at potlucks and picnics. With crunchy cucumber shells brimming with creamy avocado, crisp carrots, and bell pepper—plus seasoned sushi rice to bind it all together—this is a plant-based sensation you can pull together in just 20 minutes. Whether you’re a sushi-making pro or a total beginner, this delicious dish promises fun, flavor, and a healthy twist all rolled into one.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about what you’ll need for this delightful dish. Each ingredient in the Stuffed Cucumber Veggie Sushi Recipe plays a starring role, from the fresh vegetables to the tangy rice vinegar. You don’t need a laundry list to achieve something beautiful and satisfying—just a few quality components that mingle for maximum flavor, texture, and color.
- English cucumbers: Their firm texture and almost seedless nature make the perfect “shell” for your sushi bites.
- Carrot: Julienned for color and crunch, bringing a subtle sweetness to every bite.
- Red bell pepper: For a burst of color and juicy, crisp flavor that balances the milder cucumber.
- Avocado: Adds creaminess and healthy fat, making each round irresistible.
- Sushi rice: Seasoned with rice vinegar, this sticky rice secures your veggies with classic sushi flavor.
- Rice vinegar: Brings that signature tang and a touch of brightness to the rice and veggies.
- Sesame seeds: Sprinkle for a nutty crunch and visual flair.
- Soy sauce (optional): Perfect for dipping if you love a salty-savory finish.
- Nori (optional): Thin strips add that briny, traditional sushi touch if you want extra authenticity.
How to Make Stuffed Cucumber Veggie Sushi Recipe
Step 1: Hollow Out the Cucumbers
Start by trimming the ends from your English cucumbers and cutting each one in half. Using a small spoon or melon baller, gently scoop out the center of each half, leaving about a quarter inch of cucumber all around to form a sturdy shell. Take your time here—the shell needs to be thick enough to hold all the filling without collapsing, but hollow enough for our delicious stuffing to nestle inside. When you’re done, blot the inside with a paper towel to keep things nice and crisp.
Step 2: Prepare the Sushi Rice
Combine the cooked sushi rice with the rice vinegar in a small bowl, stirring gently so each grain gets kissed by tangy flavor. Let it cool for a moment as you get the other fillings ready. This rice will serve as the gentle glue, holding all your vibrant veggies in place and adding that unmistakable sushi character to each bite of the Stuffed Cucumber Veggie Sushi Recipe.
Step 3: Stuff with Veggies and Rice
Carefully fill each cucumber shell with an inviting mix of julienned carrots, thin bell pepper strips, and creamy avocado slices. When the veggies are in, spoon a bit of the seasoned rice into the gaps, pressing gently to lock everything together. Don’t be afraid to get a little creative with your veggie arrangement—this is where even the simplest ingredients look like pure artistry.
Step 4: Slice and Garnish
Using a sharp knife, slice each stuffed cucumber half into 1-inch-thick rounds. The cross-section reveals a gorgeous kaleidoscope of colors—a feast for the eyes and the palate. Arrange the rounds on a serving platter, then sprinkle with sesame seeds and (if you like) a few thin strips of nori for that extra sashimi vibe.
Step 5: Serve with Soy Sauce
Pour a little soy sauce into a small dipping bowl and set alongside your platter. Invite everyone to dip away! If you want a bit of kick, now’s the time to add a dot of sriracha or your favorite hot sauce to the finished sushi before serving.
How to Serve Stuffed Cucumber Veggie Sushi Recipe
Garnishes
For that irresistible Japanese-style finish, sprinkle the rounds generously with sesame seeds—they deliver a toasty, nutty crunch in every bite. Add strips of nori if you’re after that authentic sushi look, or a pinch of thinly sliced green onions and a scattering of microgreens for an elegant, fresh garnish. A touch of pickled ginger on the side isn’t just pretty; it adds flavor brilliance, too.
Side Dishes
Pair these sushi bites with a simple miso soup or a light seaweed salad to keep things lean while accentuating the fresh flavors. For a hearty gathering, a platter of edamame tossed with sea salt is always a winner. Or, offer a zesty Asian slaw to complement the clean, juicy textures of the Stuffed Cucumber Veggie Sushi Recipe.
Creative Ways to Present
Presentation is everything! Arrange your sushi rounds in a circular “flower” on a wooden board, or stack them in playful towers. Try serving them on a bed of shredded cabbage for extra crunch or in bento boxes with other veggie snacks. Don’t be shy—bamboo chopsticks, pretty dipping bowls, or edible flowers can turn the Stuffed Cucumber Veggie Sushi Recipe into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the sushi rounds in an airtight container lined with a paper towel to absorb excess moisture. Place them in a single layer to avoid squishing, and enjoy within 24 hours for the freshest flavor and best texture.
Freezing
While the Stuffed Cucumber Veggie Sushi Recipe is best enjoyed fresh, freezing isn’t recommended. The vegetables, especially the cucumbers and avocado, can become mushy and lose their bright flavors when thawed. If you must, try freezing just the seasoned sushi rice separately and assemble with fresh veggies before serving.
Reheating
There’s no reheating required for this no-cook sushi! In fact, it’s best enjoyed straight from the fridge so every bite is crisp and refreshing. If you do want to bring them closer to room temperature, just set them out for 10 minutes before serving.
FAQs
Can I use regular cucumbers instead of English cucumbers?
You can use regular cucumbers, but English cucumbers work best because their thin skin and fewer seeds create a neater, tastier shell. If using regular cucumbers, peel them and remove the seeds for a similar effect.
How do I keep the avocado from browning?
To keep avocado slices bright and gorgeous, brush them lightly with a bit of extra rice vinegar or lemon juice before adding to your Stuffed Cucumber Veggie Sushi Recipe. That little touch keeps the color vibrant hours after assembly.
Can I make this recipe ahead of time for a party?
Absolutely! Assemble the Stuffed Cucumber Veggie Sushi Recipe a few hours ahead and refrigerate until party time. For peak freshness, slice and garnish just before serving so everything stays crisp and eye-catching.
What other vegetables can I use in the stuffing?
Feel free to get creative! Try thinly sliced radish, sprouts, julienned zucchini, or even shredded purple cabbage for more crunch and color. The Stuffed Cucumber Veggie Sushi Recipe is super flexible—just keep everything cut to similar sizes for the prettiest rounds.
Is the Stuffed Cucumber Veggie Sushi Recipe gluten-free?
Yes, as long as you use tamari or a gluten-free soy sauce for serving, the entire dish is gluten-free and vegan—perfect for all kinds of eaters!
Final Thoughts
I hope you’ll dive right in and give the Stuffed Cucumber Veggie Sushi Recipe a try. It’s a light, fun, and utterly delicious way to bring a taste of sushi home—without the hassle or the rolling mat! Whether you make it for friends, family, or just yourself, you’ll find each refreshing bite as beautiful as it is tasty. Enjoy!
Print
Stuffed Cucumber Veggie Sushi Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delight your taste buds with these refreshing and colorful Stuffed Cucumber Veggie Sushi rolls. A creative twist on traditional sushi, these vegan and gluten-free bites are perfect for a light and healthy appetizer or snack.
Ingredients
Cucumber Shells:
- 2 large English cucumbers, ends trimmed and halved
Stuffing:
- 1 medium carrot, julienned
- 1 small red bell pepper, julienned
- 1 small avocado, sliced
- 1/2 cup cooked sushi rice, seasoned with rice vinegar
Seasoning and Garnish:
- 2 tablespoons rice vinegar
- 1 teaspoon sesame seeds
- 1 tablespoon soy sauce (optional, for serving)
- 1/2 sheet nori, cut into thin strips (optional for garnish)
Instructions
- Hollow Out Cucumbers: Use a small spoon or melon baller to hollow out the center of each cucumber half, leaving about 1/4 inch of cucumber around the edges to create a shell. Pat the inside dry with a paper towel.
- Prepare Seasoned Rice: In a small bowl, mix the cooked sushi rice with 2 tablespoons of rice vinegar and set aside.
- Stuff Cucumbers: Carefully stuff each cucumber shell with a mix of julienned carrot, bell pepper, and avocado slices. Spoon seasoned rice into the gaps to help hold the veggies in place, gently pressing it in.
- Slice and Garnish: Slice each stuffed cucumber into 1-inch rounds using a sharp knife. Sprinkle with sesame seeds and optional nori strips for garnish.
- Serve: Serve with soy sauce for dipping, if desired.
Notes
- You can substitute the veggies with your favorites like julienned cucumber, sprouts, or shredded cabbage.
- If you want to make it spicy, add a dab of sriracha inside each cucumber before stuffing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 3–4 pieces
- Calories: 75
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
