Stuffed Cucumber Sushi Rolls (Stuff And Slice!)

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

4.85 from 20 ratings

Stuffed Cucumber Sushi Rolls (Stuff And Slice!)

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.

Prep Time15

Total Time15

Course: Appetizers, Main Dishes, Side Dishes, Snacks

Cuisine: American, Japanese

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: cucumber stuffed sushi, cucumber sushi, homemade sushi

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: Game Day

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

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.

Video

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.

Nutrition