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
Scale
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
