Name: Stuffed Cucumber Sushi Rolls (Stuff And Slice!)
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cucumbers; 1 cup uncooked sushi rice (210 g); ½ firm avocado (sliced); ¼ red bell pepper (sliced); ¼ orange bell pepper (sliced); Optional Add-Ins: julienne cut carrots, red cabbage, sprouts, tofu, or scallions; 3 Tbsp mayonnaise (45 g); 1 Tbsp sriracha (15 g)

Stuffed Cucumber Sushi Rolls

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Jul 23, 2025

4.85 from 20 ratings

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15 minutes

Serves 2 servings

31 Comments

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These stuffed cucumber sushi rolls look fancy but are so simple to make! They’re a refreshing way to enjoy vegetarian sushi without all the hassle! Just scoop, stuff, and slice. Plus, you can easily customize them with your favorite sushi fillings.

Sushi Has Never Been Easier

Is the fishy flavor of seaweed not your thing? I hear you. Or maybe you’re tired of fumbling around while attempting to roll your own sushi at home.

Well I’ve found a way to eliminate this pesky ingredient altogether: stuffed cucumber sushi rolls! They’re healthy, refreshing, and (the best part) so easy to make. Seriously, let’s leave the rolling to the pros.

The concept is simple: scoop the innards out of your cucumber, stuff it tightly with your favorite sushi fillings, and slice! See what I mean? Easy peasy.

Reader rating

★★★★★

” So good! A great appetizer and complimented the kimchi udon noodles.” —Kari ward

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Dipping stuffed cucumber into spicy mayo

Key Ingredients

You just need a few ingredients to make stuffed cucumber sushi rolls at home.
Jump to the recipe for all measurements and printable instructions.

Cucumbers: Aim for the straightest cucumbers you can find, as they are easier to scoop the insides out. My favorites are English and American slicing cucumbers.
Sushi Rice: Sushi rice is an ultra-sticky type of rice, making it great for keeping these rolls together. We’ll season it with rice vinegar, sugar, and salt to add subtle flavor and give it an even stickier texture.
Veggies: A variety of julienne-cut bell peppers to bring a colorful crunch to this sushi. And in my humble opinion, it’s not sushi without avocado!
Optional: Feel free to add whatever other ingredients you like to your sushi, like shredded carrots, asparagus, sprouts, tofu, or scallions!

Closeup of stuffed cucumber sushi with rice, carrots, and avocado

Fill These With…

These stuffed cucumber sushi rolls are packed with fresh fillings, but you can also add:

Crispy Air Fryer Tofu: The crunch of cucumber and tofu is a match made in heaven.
Probiotic-Packed Kimchi: Vegetarian sushi deserves vegetarian kimchi (no fish sauce here!).

Tip: Pair these with this sticky teriyaki chickpea skillet dinner.. And if you loved this one, try my shredded tofu sushi next (you grate then bake the tofu before rolling it up in a traditional roll…so good!)

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Stuffed Cucumber Sushi Rolls (Stuff And Slice!)

4.85 from 20 ratings

By: Sarah Bond

Prep: 15

Total: 15

Servings: servings

These stuffed cucumber sushi rolls are a fresh, easy twist on vegetarian sushi–no rolling required! Just scoop, stuff, and slice with your favorite fillings.

Ingredients

Sushi

▢ 2 cucumbers
▢ 1 cup uncooked sushi rice, 210 g
▢ ½ firm avocado, sliced
▢ ¼ red bell pepper, sliced
▢ ¼ orange bell pepper, sliced
▢ Optional Add-Ins: julienne cut carrots, red cabbage, sprouts, tofu, or scallions

Spicy Mayo

▢ 3 Tbsp mayonnaise, 45 g
▢ 1 Tbsp sriracha, 15 g

Instructions

Rice: Cook 1 cup uncooked sushi rice according to instructions on package*.
Scoop: Cut each of the 2 cucumbers in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
Stuff: Spoon in a small amount of rice, then compress towards one side of the tube using a small knife. Insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full.
Slice: With a sharp knife, slice cucumber into ½ inch thick pieces. If you start to notice the filling is loose as you cut, stuff in more rice and peppers where needed.
Serve: Serve with your favorite sushi accoutrements, like spicy mayo, soy sauce, pickled ginger, and wasabi.

Notes

*To cook sushi rice on the stove, rinse rice with cold water in a fine mesh strainer. Combine 1 cup sushi rice with 1 cup water in a pot, cover, and bring to a simmer. Cook for 15 to 20 minutes until liquid is absorbed. Remove the pot from heat and let it sit, still covered, for 10 minutes. In a separate bowl, dissolve 1 tsp of sugar and 1 tsp of salt into 2 Tbsp of rice vinegar. Fold this into the cooked rice.