If you are looking for a fresh, light, and utterly delightful way to enjoy sushi without rice or seaweed wraps, this Stuffed Cucumber Veggie Sushi Recipe is an absolute game changer. Imagine crisp cucumber cups bursting with vibrant, crunchy veggies, smooth avocado, and just a hint of tang from rice vinegar and sesame oil creating a harmony of flavor and texture that’s both healthy and satisfying. Whether you want a creative appetizer, a guilt-free snack, or a refreshing bite for your next gathering, this recipe is sure to become one of your favorites just like it did for me.
Ingredients You’ll Need
The beauty of this Stuffed Cucumber Veggie Sushi Recipe lies in its simplicity. Each ingredient plays a vital role in creating the perfect balance of crunch, creaminess, and tang, making every bite exciting and fresh.
- 2 large cucumbers, ends trimmed and cut into 3-inch pieces: These form the crisp, refreshing sushi cups that hold all the tasty fillings.
- 1/2 cup julienned carrots: Adds a natural sweetness and vibrant orange color that brightens the dish.
- 1/2 cup julienned red bell pepper: Offers a juicy crunch and a pop of red for stunning presentation.
- 1/2 avocado, sliced thin: Brings a creamy, buttery texture that balances the fresh veggies perfectly.
- 1/4 cup julienned cucumber (from scooped centers): Keeps leftover cucumber flesh in play for added crunch and reduces waste.
- 1/4 cup cooked sushi rice or cauliflower rice (optional): Adds a subtle tang and substance for those who want a more traditional sushi feel.
- 2 tablespoons rice vinegar: Infuses the rice or cauliflower rice with that signature sushi zing.
- 1 teaspoon sesame oil: Provides a toasty, nutty aroma that’s irresistible.
- 1 teaspoon soy sauce or tamari: Adds savory depth and a salty kick to the veggie mix.
- 1 tablespoon sesame seeds: Sprinkled on top for a textural finish and eye-catching look.
- Pickled ginger and wasabi for serving (optional): Traditional sushi companions that bring extra zing and spice when desired.
How to Make Stuffed Cucumber Veggie Sushi Recipe
Step 1: Prepare the Cucumber Cups
Begin by washing and trimming the cucumbers, then cutting them into 3-inch pieces. Using an apple corer or a small spoon, carefully scoop out the centers of each section to create hollow cups. Leave the bottom intact so that each piece can hold the scrumptious filling like a tiny edible bowl. The crispness of the cucumber is the heart of this recipe, so handle gently to avoid breaking through the base.
Step 2: Mix the Rice or Cauliflower Rice
In a small bowl, combine the cooked sushi rice or cauliflower rice with rice vinegar and sesame oil. This step infuses the rice with classic sushi flavors and a delicate tang, giving a more authentic rice base for those who want it. If you prefer a lighter, low-carb version, feel free to skip the rice altogether or use only cauliflower rice.
Step 3: Toss the Veggie Filling
In another bowl, toss the julienned carrots, red bell pepper, avocado slices, and cucumber strips with soy sauce or tamari. The soy sauce adds a umami-savory depth that marries the freshness of the vegetables beautifully, bringing this vibrant filling to life.
Step 4: Stuff the Cucumber Cups
Start by spooning a little of the rice mixture into the bottom of each cucumber cup if you’re using rice, then pack the vegetable mixture tightly on top. The filling should be piled high for a colorful and generous bite. Finally, sprinkle each cup with sesame seeds for that irresistible finishing touch.
Step 5: Chill and Serve
Place the stuffed cucumber sushi in the refrigerator to chill for at least 10 minutes before serving. This helps the flavors meld together and enhances the refreshing quality of the dish. Serve with pickled ginger, wasabi, and extra soy sauce on the side for dipping if you like.
How to Serve Stuffed Cucumber Veggie Sushi Recipe
Garnishes
Garnishes can elevate the presentation and flavor of your veggie sushi. Try sprinkling some finely chopped fresh herbs like cilantro or chives for a burst of green or a few delicate edible flowers to impress guests. A light drizzle of spicy mayo or a sprinkle of toasted nori flakes can also add a lovely contrast.
Side Dishes
This dish pairs wonderfully with light, complementary sides. Think miso soup, seaweed salad, or a tangy Asian cucumber salad to keep the meal balanced and refreshing. For a heartier spread, add some grilled teriyaki tofu or steamed edamame on the side for extra protein.
Creative Ways to Present
If you want to get playful, arrange the stuffed cucumber sushi pieces on a large platter with alternating colors of veggies inside for a rainbow effect. You can also serve them on individual spoons or elegant mini plates for a chic party appetizer. Another idea is to skewer them with decorative picks for a fun finger-food option.
Make Ahead and Storage
Storing Leftovers
You can prepare these stuffed cucumber sushi pieces up to 24 hours in advance and store them in an airtight container in the refrigerator. Because the cucumbers are so fresh and juicy, it’s best to consume them the same day or the next to maintain their crisp texture and vibrant flavor.
Freezing
This recipe is best enjoyed fresh, so freezing is not recommended. The cucumbers will become watery and mushy after thawing, which takes away from the delightful crunchy texture essential to this sushi style.
Reheating
Since this is a no-cook, fresh veggie dish, reheating is unnecessary and would compromise the texture. Simply enjoy it chilled straight from the fridge for the best experience.
FAQs
Can I use regular rice instead of sushi rice or cauliflower rice?
Absolutely! While sushi rice offers a traditional sticky texture and slight tang, cooked regular rice can be seasoned with rice vinegar and a pinch of sugar to mimic the flavor if that’s what you have on hand. Cauliflower rice is a great low-carb alternative if you want to skip grains altogether.
How do I prevent the cucumber cups from getting soggy?
Make sure to scoop the cucumber carefully and remove as much moisture as possible from the centers before filling. Also, stuffing them just before serving and keeping them refrigerated helps maintain their crisp texture.
Are there vegan-friendly options for the sauces?
Yes! Tamari is a gluten-free, vegan soy sauce alternative that works perfectly in this recipe. Additionally, you can experiment with coconut aminos for a slightly sweeter, soy-free option.
Can I add protein to this Stuffed Cucumber Veggie Sushi Recipe?
Definitely! Adding finely diced tofu, tempeh, or even cooked edamame to the veggie mix provides a boost of plant-based protein that complements the fresh flavors nicely.
What if I don’t have an apple corer? How else can I hollow out the cucumbers?
No worries! A small spoon, melon baller, or even a grapefruit spoon with a serrated edge works great for scooping out the centers. Just be gentle to avoid piercing the bottom of the cucumber pieces.
Final Thoughts
This Stuffed Cucumber Veggie Sushi Recipe is truly a celebration of fresh, wholesome ingredients coming together to create something both beautiful and delicious. It’s so easy to make, customizable, and perfect for those moments when you want sushi but with a refreshing twist. I can’t wait for you to try it and see how it brightens up your table and your taste buds!
Print
Stuffed Cucumber Veggie Sushi Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6–8 stuffed cucumber sushi pieces
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Vegan, Gluten Free
Description
This Stuffed Cucumber Veggie Sushi Recipe offers a fresh, light, and healthy twist on traditional sushi. Perfect as an appetizer or snack, these cucumber cups are filled with a colorful mix of julienned vegetables and optionally sushi or cauliflower rice, seasoned with rice vinegar, sesame oil, and soy sauce. Easy to prepare with no cooking required, this vegan and gluten-free dish is refreshing, nutritious, and perfect for a quick bite or entertaining guests.
Ingredients
Vegetables
- 2 large cucumbers, ends trimmed and cut into 3-inch pieces
- 1/2 cup julienned carrots
- 1/2 cup julienned red bell pepper
- 1/2 avocado, sliced thin
- 1/4 cup julienned cucumber (from scooped centers)
Rice (Optional)
- 1/4 cup cooked sushi rice or cauliflower rice
Seasonings
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or tamari
- 1 tablespoon sesame seeds
Serving
- Pickled ginger (optional)
- Wasabi (optional)
Instructions
- Prepare the Cucumber Cups: Cut each cucumber into 3-inch sections. Using an apple corer or a small spoon, carefully hollow out the centers of each piece, leaving the bottom intact to create a cup shape for stuffing.
- Mix the Rice (if using): In a small bowl, combine the cooked sushi rice or cauliflower rice with rice vinegar and sesame oil, mixing well to evenly distribute the flavors.
- Prepare the Veggie Filling: In another bowl, toss the julienned carrots, red bell pepper, thin avocado slices, and scooped cucumber pieces with soy sauce or tamari, ensuring all vegetables are coated well.
- Stuff the Cups: Spoon a portion of the rice mixture into each cucumber cup (if using rice), then tightly fill the rest with the seasoned vegetable mixture, pressing gently to compact the filling.
- Garnish and Chill: Sprinkle sesame seeds evenly over the stuffed cucumber tops. Place the stuffed cucumbers in the refrigerator to chill before serving.
- Serve: Arrange the stuffed cucumber sushi on a serving plate. Serve with pickled ginger, wasabi, and additional soy sauce on the side if desired for an authentic sushi experience.
Notes
- For a low-carb option, omit the rice and use only the vegetable filling.
- These stuffed cucumber sushis can be made ahead and stored in the refrigerator for up to 24 hours.
- Adding thin strips of nori (seaweed) can enhance the sushi flavor and presentation.
